For her 8th birthday this past Friday, my daughter requested APPLE PIE instead of cake. She LOVES apple pie!
Since Emily and I have both been gluten free for over a year now, I wanted to make the pie using a gluten free crust. Originally, I was going to use Pamela’s baking mix for the crust – I have used it in the past and it makes a tasty crust – but this time I wanted to cut down on the sugar content a bit and make it as natural as possible. I did use some raw honey as a sweetener, but raw honey is so much better for you than processed white sugar! It’s even good for your allergies if you are buying local like we did.
I looked around on the web and ended up combining ideas from several recipes to put together this delicious paleo friendly, gluten free APPLE PIE!
We couldn’t wait to dig in! Emily wanted her pie topped with whipped cream & strawberries – Yum! We made the cream from organic heavy cream, but you could also make whipped cream from coconut milk to make this dairy free if you prefer.
We were so impatient, we ate our dessert before our dinner. It was her birthday, so why not?
It was so good we even had it again at breakfast the next morning.
Don’t worry, we included some protein in the form of scrambled eggs. I’m not completely crazy!
Ready for the recipe? I thought you’d never ask!
I apologize for not taking pictures while I was making this masterpiece, but I guarantee there will be a next time so I will attempt to take pictures then. If I’m not too busy drooling in anticipation, that is.
Emily’s Birthday Apple Pie
* 10 apples – peeled, cored, and sliced
* 1/2 cup raw honey
* 1 tablespoon cinnamon
* 1 teaspoon nutmeg (I will try leaving this out next time because it had a “pumpkin pie” taste to it. I do love pumpkin pie, but I don’t think it was necessary in the apple pie.)
Over medium heat, cook the filling ingredients until the sauce has thickened and coats the apple slices. You want the apples to stay a bit firm, or else they will end up too soft after baking. When thick, remove from heat and set aside to cool while you work on the crust.
I ended up with some extra dough when I was done, so I will cut back a little on this recipe next time. Since I haven’t tested that change yet, I’m listing exactly what I used. Maybe you can make a small tart or a quiche with the extra dough.
* 9 eggs (room temperature)
* 3/4 cup of honey
* 1 cup of coconut oil (heated to liquify)
* 2 cups coconut flour (amount varies)
Preheat oven to 350.
Put eggs, honey, and coconut oil in the food processor and pulse until smooth. Add the flour, mixing in a little at a time until the mixture forms a dough. If it’s too sticky, add a little more flour, but be careful not to dry it out. Separate into 2 halves for the top and bottom crust.
Grease a 9 inch pie pan with coconut oil, then use your fingers and press the dough into the pie pan covering the bottom and sides evenly and making sure it isn’t too thick.
Fill the crust with apple pie filling.
Use remaining crust to cover the pie. This mixture is too delicate to roll out and cover all at once without breaking, so I just rolled out little pieces at a time and put the cover together like a puzzle.
I sprinkled the top of the pie with some coconut sugar, but you definitely wouldn’t have to do that. Honestly, I don’t think it added anything.
Bake at 350 for 45 minutes. If the edges of the pie start to brown too much, cover them with foil.
I let mine cool overnight before cutting. I highly recommend letting the pie cool completely before covering with foil or plastic wrap, otherwise the pie will sweat a bit and make the top crust a little soggy. (Trust me on this – it was PERFECT when I removed it from the oven, but slightly damp the next morning because I covered it too soon. It was already late and we wanted to get to bed!)