I went back on forth on whether I should post this recipe or not because, as you can tell from the picture, I slightly burned the crust – ooopppps…. and I have no idea how to use photoshop and didn’t want to make a whole new pie just for a picture! But then I decided to just go with it and call it rustic because this pie was just too good not to post! I usually make a pie protector out of foil when I use this crust recipe, but I got lazy – next time I will know better 🙂
Let’s get right into shall we?
Start by making a double recipe of my almond flour pie crust: In a food processor, add the almond flour, arrowroot, and salt. Then, whirl around until it’s one lovely flour. Then add in 1/2 C of Non-Hydrogenated shortening in small pieces and pulse until it’s well incorporated and resembles coarse sand.
Now, add in 2 Tablespoons of honey and 2 eggs and pulse until combined. At this point, add in 1 Tbsp of cold water if it’s crumbly and 1 Tbsp. of arrowroot if it’s too soft – until it reaches the consistency of very soft play-dough and forms a ball in the food processor. I added in 3 tbsp. of cold water to make it the right consistency. I usually only make a bottom pie crust, but since I’m making a double crust this time, the food processor was so full that the dough couldn’t quite make a ball… but I could tell it was trying to 🙂
Now, divide the dough in half. Form the dough into discs, wrap in plastic wrap, and place in the fridge anywhere from 1 hour to 2 days or until firm enough to roll out.
For the filling, start by peeling the apples.
Then cut them them into small, bite-sized pieces… I ended up cutting the apples above in half again 🙂
I’m sorry, but I didn’t get a pic of the next step, try to imagine it with your minds eye!
Place the apples in a large saucepan and add the honey, coconut palm sugar, lemon juice, cinnamon, nutmeg, salt, coconut oil, and tapioca flour and cook for 10 to 15 minutes or until crisp-tender. Remove from heat and stir in the vanilla, then set aside.
Preheat the oven to 350 degrees.
Take one disc out of the fridge and roll out between 2 pieces of parchment paper. If it’s too hard to roll out, allow to sit on the counter a few minutes to slightly soften. Now, here’s a little trick I learned – after you roll it out, flip it over so the bottom parchment is now the top, then slowly peel off the parchment. I do this because it seems like the bottom parchment is always harder to get off and I would rather take off the harder side now and the easier side when I lay it over the pie
Make sure you have your pie pan greased and sprinkled with arrowroot, then use your rolling pin to roll up the crust…
…then unroll it over the pie pan.
Then very slowly take of the parchment paper and patch up any cracks or tears. Place in the freezer while you roll out the top crust.
Once top crust is rolled out, pull the pie out of the freezer and add the apple filling.
Then, flip the top crust over so the bottom parchment is on the top and slowly peel it off. Roll it up with the rolling pin and unroll over the pie. Very slowly remove the parchment paper.
Now, cinch the pie crust edges together (I had a lot of pie crust and discarded some of the extra) and add any decorative effects – I’m not so great at the decorative effects! Use a sharp knife to to make 4 slits coming out from the center of the pie. Then, brush the top with a beaten egg and sprinkle on some coconut palm sugar. Bake for 20 – 25 minutes or until the top is a nice golden brown. Check the pie after 15 minutes and add a pie crust protector (it’s super easy to make one out of foil, I have the directions below!) if the edges are browning too fast. Then, allow to cool one hour.
You can also easily make a CARAMEL APPLE PIE by replacing the top crust with this streussel topping: Whisk together 3/4 C Blanched Almond Flour, 1/2 C Arrowroot Flour, and a pinch of salt. Then, stir in 1/2 C of Honey and 2 Tbsp. Softened Coconut Oil. Bake as directed. Then, 5 minutes before taking out of the oven, top with 1/2 C of finely chopped pecans. As soon as you take it out of the oven pour caramel sauce all over the top…. Oh. My. Goodness!!!!!
Pin for later:
Here’s the fun printable:
*Click HERE and look under “Helpful Hints” to see how to make the crust egg free.
- 2 C Blanched Almond Flour, Honeyville Brand
- 1½ C Arrowroot Flour or Tapioca Flour
- ½ tsp. Sea Salt
- 4 Tbsp. Whole Psyllium Husks *NOT Powder* OR additional 4 Tbsp of Arrowroot Flour
- ½ C Non-Hydrogenated Shortening (I use Spectrum Organic, which is made of only palm oil)
- 2 Eggs (see above for egg free option)
- 2 Tbsps Honey
- cold water or additional arrowroot as needed
- 6 Large or 7 Small Granny Smith Apples
- ¼ C Honey
- ¼ C Coconut Palm Sugar
- 1 tsp. Lemon Juice
- 1 tsp. Ground Cinnamon
- ½ tsp. Nutmeg
- ⅛ tsp. Ground Cloves
- ¼ tsp. Salt
- 2 Tbsp. Refined Coconut Oil
- 2 Tbsp. Tapioca Flour
- 2 tsp. Pure Vanilla
- 1 Egg
- 1 Tbsp Coconut Palm Sugar
- Start by making the pie crust: In a food processor, add the almond flour, arrowroot flour, psyllium husks (if using), and salt. Then, whirl around until it's one lovely flour, scraping down the bowl as necessary. Then add in the ½ C of Non-Hydrogenated shortening in small pieces and pulse until it's well incorporated and resembles coarse sand.
- Add in the eggs and honey and process until combined. Add in 1 Tbsp of cold water if the dough is crumbly and 1 Tbsp of arrowroot if the dough is too soft. You want the dough to feel like very soft play-dough and form a ball in the food processor... it might be too full to form a perfect ball, but you will be able to tell 🙂 I added 3 Tbsp of cold water to my dough.
- Divide the dough in half, form into discs, wrap in plastic wrap, and place in the fridge until firm enough to roll out, about 1 hour, or you can leave it in the fridge for up to 2 days.
- To make the filling, peel the apples, cut into bite-sized pieces, and place in a large saucepan. Add the honey, palm sugar, lemon juice, cinnamon, nutmeg, cloves, salt, coconut oil, and tapioca flour to the apples. Heat over medium heat for 15 - 20 minutes or until apples are crisp-tender, stirring frequently. Remove from heat, stir in the vanilla, and set aside.
- Preheat the oven to 350 degrees.
- Take one disc out of the fridge and place between two pieces of parchment paper. Roll out from the center with a rolling pin. Now, a little trick... flip the crust over so the bottom parchment is now on the top, then very slowly remove the parchment paper. I do this because the bottom parchment is always harder to get off 🙂
- Roll up the pie crust with your rolling pin (see picture above) and unroll over a greased pie pan sprinkled with arrowroot flour. Patch up any tears or cracks and place in the freezer.
- Using new parchment paper, roll out the top crust the same as you did the bottom crust and set aside.
- Take the crust out of the freezer and pour the filling evenly into the crust.
- Flip over the top crust and very slowly pull off the parchment paper. Roll the crust up with the rolling pin and unroll over the filling.
- Cinch the edges of the pie crusts together, apply any decorative effects, and make four 3 inch slits with a sharp knife coming out from the center of the pie.
- Brush the crust with a beaten egg and sprinkle coconut palm sugar on top.
- Bake for 20 - 25 minutes or until golden brown. Check the pie after 15 minutes and cover the edge with a crust protector (or make one out of foil*) if the edges are browning too fast.
- Cool for 1 hour.
this post is part of Fat Tuesday Gluten Free Wednesdays, and Allergy Free Wednesdays