Apple Crumble Pie

Elena Duggan

Ingredients:

Crust / Pastry

  • 150g Almond meal/ flour
  • 50g Tapioca flour or Buckwheat flour
  • 50g Flax meal
  • 50g Xylitol,
  • 5g/ 1tsp Salt
  • 100g Coconut oil / Grass-fed butter / Ghee
  • Up to 50g Cold water

Filling

  • 1kg Green apples, peeled, cored and into 5mm slices
  • 50g Lemon juice
  • 50g Coconut oil / Grass-fed butter / Ghee
  • 100g Xylitol, more or less to desired sweetness
  • 5g / 2 tsp Cinnamon, ground
  • 2.5g/ 1tsp Nutmeg, ground
  • 2.5g/ 1tsp Allspice, ground
  • 2.5g/ 1tsp Ginger, ground
  • 2 1tsp Vanilla paste

Crumble

  • 250g Almond meal/ flour
  • 50g Tapioca flour or Buckwheat flour
  • 50g Coconut flour or shredded
  • 50g Coconut flakes
  • 100g Pecans, roughly diced
  • 100g Xylitol, more or less to desired sweetness
  • 5g / 2 tsp cinnamon, ground
  • 5g/ 1tsp Salt
  • 75g Coconut oil / Grass-fed butter / Ghee 

Method:

  1. Combine all crust ingredients except water in a food processor, or use a pastry blender in a bowl. Pulse or blend until the texture of wet sand is just achieved. Add the water and pulse or stir until the dough comes together. Alternatively, mix in a bowl, and use your hands to bring the dough together.
  2. Pre-heat fan-forced oven to 180° Celsius.
  3. Roll out the dough in between two sheets of wax paper or on a silicone baking mat into a circle just bigger than your pie dish.
  4. Carefully lay dough into a medium depth dish. Press any broken dough back into place and repair any cracks that may have formed. Cover and place in the freezer while preparing the filling.
  5. Place the sliced apples in a large bowl and thoroughly toss in lemon juice.
  6. Melt the fat of choice in a saucepan over low heat or in a microwave. Whisk in the sweetener, spices, and seasoning. Simmer for 3 minutes – or microwave for up to 2minutes further, before removing from heat and tossing through the apples. Pour apple mix into the prepared crust, trying to maintain even layers and no gaps.
  7. For the crumble topping, combine the meals/ flours, coconut pecans, sweetener, and oil in a mixing bowl.
  8. Using your fingertips, combine dry ingredients until evenly moistened and then crumble over the apples, leaving no gaps.
  9. Bake for 45-60minutes, rotating if your oven has a hot spot or reduce to 160° Celsius if browning too quickly.
  10. Remove from heat and allow to cool for 20-30minutes so apple filling doesn’t burn diners’ mouth.
  11. Serve warm or chilled. Can be refrigerated for up to a week in an airtight container, or frozen for up to one month.

Health Notes:

  • Gluten free
  • Grain free, optional substitution included above
  • Paleo
  • Vegetarian
  • Vegan, optional substitution included above
  • Dairy free, optional substitution included above

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