I posted this on Facebook in the past but when I was thinking of making it again I realized I don’t have a website post for it, so here it is.
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I created this apple 🍏 pie 🥧 and then accidentally erased the recipe I had written for it. I think it was approximately the following, but the amounts of monkfruit could probably be adjusted to your liking:
Ingredients:
Crust (makes enough for the bottom and crumble for the top):
- 2 cups blanched almond flour
- 2 Tbsp coconut flour
- 1 3/4 cups tapioca flour
- 1 Tsp pure monk fruit powder (I’m still experimenting with the amount)
- 1 tsp salt
- 14 Tbsp coconut oil, or vegan butter
- 2 large eggs
Filling:
- 3 lbs chopped fresh apples
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1 1/2 tsp cinnamon
- 1/8 tsp ginger
- 1 tbsp lemon juice to toss with sliced apples
- ¼ cup pure monkfruit powder or slightly less. This is an af link for the kind I use: https://amzn.to/3Uz0dvC
- 1 tsp pure vanilla extract
- 1 1/2 tsp tapioca flour or arrowroot
- 2 tbsp coconut oil or vegan butter, cold, cut into small pieces (optional)
Using a food processor or just a bowl and spoon, all ingredients EXCEPT eggs to create thick crumbs, then pulse/process in the eggs until a dough forms. Form the dough into two even balls and refrigerate while you prepare the apple filling (see below).
For the filling:
In a large bowl, toss sliced apples with the lemon juice to coat, then with remaining ingredients except for the oil, to evenly combine. Place in the refrigerator until ready to fill bottom crust.
Preheat your oven to 425° F and have a 9” glass pie dish ready before rolling out dough. I think what I did is just press the dough into the pie dish. Or you can try this menthod: Roll out one dough into a 12” (approximately) circle between two sheets of parchment paper, dusting with tapioca or arrowroot if needed.
Place your pie dish upside-down over the dough, then using the bottom parchment paper, flip the dough into the dish. Finish by pressing it into the bottom and sides of the pie dish to fit – this dough will break easily since it lacks gluten, however it also repairs incredibly easily and can withstand a lot of manipulation without affecting the final product!
Place pie dish in the fridge, then roll out the top crust into another 11-12” circle, then carefully place in the refrigerator until ready to top the apple filling.
Once top and bottom crusts are prepped, fill bottom crust with apple mixture, layering as desired. Dot apples with the cold oil and just crumble dough on top like I did.
Or you can try this method for the top crust: carefully place top crust over filling, and seal the edges with your fingers or a fork (totally up to you) and brush with an egg wash if desired (egg whisked with a bit of almond milk). Carefully cut several slits in the top crust to release steam, then place pie dish on a baking sheet.
Bake on the middle oven rack for 25 mins, uncovered, at 425° F, then lower heat to 350° F, cover the pie with aluminum foil, and bake another 20-25 minutes. The crust should be deep golden brown and the filling bubbly.
Allow the pie to cool at least 45 mins before serving. You can allow the pie to sit out at room temp, loosely covered, overnight if necessary. The apple pie is best served within 24 hours of baking. If keeping longer, cover and refrigerate until ready to serve, then gently warm in the oven.
The basis for this recipe was from Paleo Running Mama but I modified it to be vegan and no sugar added.
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