Apple Pie (Grain Free / Dairy Free / Sugar Free)
Author: 
Recipe type: Pudding, Dessert, Apple Pie, Pie, Sunday Roast
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • For crust:
  • 200g Ground Almonds / Almond Flour (2 cup)
  • 100g Tapioca flour (1/2 cup + 1 TBSP)
  • 80g Coconut Flour (1/2 cup)
  • 1 tsp Ground Cinnamon
  • ½ tsp Nutmeg
  • ½ tsp Ginger
  • 1 Large Egg + 1 Egg yolk (whisked in 2 separate bowls)
  • 1 TBSP Coconut Oil, melted
  • 1 TBSP Sweetener or choice
  • 6 TBSP Water (for crust)
  • For Apple Sauce:
  • 5 Large Cooking Apples, peeled, cored and cubed
  • 4 measuring Cups Water
  • 1 TBSP Sweetener (add more / less if you prefer a sweeter filling)
  • 1 tsp Ground Cinnamon
  • ½ TBSP Coconut Oil
Instructions
  1. Preheat oven to 180°C / 350° F
  2. Lightly grease a 9-inch pie dish and set aside.
  3. In a large mixing bowl place the dry ingredients, ground almonds, tapioca flour, coconut flour, cinnamon, nutmeg, ginger and sweetener. Mix with wooden spoon to fully combine
  4. Add 1 large egg, whisked, and stir together to form a crumb mixture.
  5. Drizzle in the melted coconut oil, stirring to combine it into the mixture.
  6. Slowly add in the water, little by little, continue to stir, until the mixture holds together and forms a ball of dough- you will have to start using your hands to bring the dough together - if the mixture feels too dry continue to add a little water until dough has formed in to solid malleable ball
  7. Place three-quarters of the dough into the prepared pie dish
  8. Press evenly into the dish with your fingers
  9. Use a fork to add some air holes to the bottom of the pie crust (alternatively baking beans)
  10. Blind bake for 13-15 minutes or until crust is very lightly browned and hardened.
  11. While crust is baking, roll out the remaining crust dough between some grease proof paper
  12. Either cut in to strips for a lattice top or use sharp knife to cut desired shapes (such as leaves)
  13. Remove crust from oven and fill it with pie filling (see below to make apple pie filling)
  14. Place the dough strips/cut-outs on top of filling
  15. Brush top crust with the remaining egg yolk
  16. Bake for a further 25 minutes, or until filling is bubbling and crust is golden brown
  17. Allow to cool for about 10 minutes before serving and store leftover in an airtight container in the fridge for up to 5 days
  18. Apple pie filling:
  19. In a large pan place the apples, cinnamon, sweetener and 3 cups water
  20. Over high heat, bring to boil and then cover, reduce heat to low and simmer, stirring occasionally, for 30 minutes, or until apples are soft and the water has evaporated, add further cup of water if needed
  21. Remove from heat (If there is excess water, drain as all you just need the apple sauce)
  22. Stir in the coconut oil
  23. Have a taste and if you think it requires more sweetening then do add more!
  24. Spoon the apple mixture into your prepared pie crust and bake, or, if not using right away, cool and store in an airtight container for up to 7 days, or freeze up to 3 months (thaw before using).
Recipe by THE LOW CARB KITCHEN at https://thelowcarbkitchen.co.uk/apple-pie/