It is that time of the year when everyone is gearing up for the holiday season. Vacations have been planned and itineraries are in place. Starting with thanksgiving and all the way upto New Years it is the official festival season, which also means lots of food and gatherings with friends and family for a lot of us.. Well, I am going to make this years holiday season a special one for you guys with my Paleo Apple Pie Recipe.
An Apple Pie is the quintessential thanksgiving dessert.. without which a thanksgiving table is rarely complete. What makes this year different from the others is that we are going to indulge in a recipe that is free of gluten, dairy and refined sugars and no one will ever know of it if you don’t tell them.
One can eat this version of Paleo Apple Pie in a guilt free manner and savour every bit of it. While I was preparing this recipe I had you in mind and I wanted to create a magical treat that one can literally hog on to and have no remorse about it later. And I did exactly that!
This Paleo Apple Pie is extremely aromatic as it combines the flavours of cinnamon and apples mixed with the most amazing and crunchy crust, created using gluten free almond flour you guys are going to love me for this.
So lets drive straight into this godly of a recipe and create a magical treat for ourselves..
[lt_recipe name=”Paleo Apple Pie Recipe” summary=”The Paleo Apple Pie is made out of all natural ingredients like almond flour, ghee and coconut sugar and it forms the perfect dessert for thanksgiving. The best part is no one will ever know it is totally gluten free. How awesome is that!” total_time=”1 HR AND 30 MIN” print=”yes” ingredients=”For the Crust;Almond Flour – 3 cups (Sifted);Coconut Flour – 3 tablespoons;Psyllium husk – 2 tablespoons;Tapioca Flour – 2 tablespoons + extra for dusting;Himalayan Sea Salt – 1/2 teaspoon;Coconut Sugar – 1/4th cup (Sifted);Pure Desi Ghee – 1/4th cup;Large Brown Organic Egg – 1 ;Coconut oil – for greasing;;For the pie;Apples – 4 medium sized;Ghee – 2 tablespoons;Cinnamon Powder – 1.5 tablespoons;Maple Syrup – 2 tablespoons;Vanilla Extract – 1 teaspoon;Coconut Cream – 1 tablespoon;Tapioca Flour – 1.5 tablespoons;;Tools:;Baking Pie Pan – 9 inch;Mixing spoons and bowls;Plastic Foil;;;4 Medium sized apples;” ]For the Crust;Start by combining almond flour, coconut flour, psyllium husk, tapioca flour, Himalayan pink salt, coconut sugar, ghee and an egg in a large bowl;Use a spoon to combine the mixture and then with the help of your hands form a firm dough out of the mixture;Take the 9inch baking pie pan and grease it generously with coconut oil;Pull apart approximately 3/4th portion of the dough and flatten it out using your hands or the bottom of a bowl to form a flat crust base on the pie plan;Make sure that the dough is evenly spread throughout the pan and is not concentrated too much in one area;Cover the pan with a plastic foil and put it in the freezer for 30 mins;Now take the remaining dough and spread it with your hands on a piece of a parchment paper;Cover it with another parchment paper and use a rolling pin to flatten it out;Continue to flatten as much as the dough allows;If you feel it is getting sticky use a little tapioca flour to spread on the flattened dough and continue spreading further;Once done cover it with the parchment paper and put this in the freezer along with the pie crust for 30 minutes;For the pie;Peel the apples and cut them into vertical thin slices (make sure you get rid of the seeds);Heat a skillet and pour 2 tablespoons of ghee once adequately hot;Add in the sliced apples and stir well to coat them with ghee;Next add in cinnamon powder, maple syrup, vanilla extract, coconut cream and tapioca flour;Stir well to combine everything;Cook for 5-7 minutes until the apples are a little tender (make sure you don’t overcook the apples);Turn off the gas and add in 1 tablespoon of apple cider vinegar;Set aside to cool for 10 minutes;Preheat the oven to 350 degrees;After 30 minutes remove the pie plate from the freezer and spoon in the apple pie mixture over it – spread evenly and set aside;Remove the flattened dough and using a long sharp and wide knife cut across multiple thin long vertical strips;Be very gentle while cutting across the strips as the dough is vulnerable and can break through;Now run your knife through the slits once again while gently trying to separate them from each other on the parchment paper itself;I took about 3 rounds to actually separate the strips without breaking the dough;Now gently slid the same knife under each strip and lift it gently – bring it over the pie plat and flip it over ;Create a checked pattern with the strips on the pie plate;If your dough breaks in the process, go back and fix the strips by gently tapping the broken piece on the pie plate itself;Pop the baking pie pan in the oven for 30 minutes;Remove and let cool ;Enjoy![/lt_recipe]
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