Apple Crumble Pie
Elena DugganIngredients:
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:
- 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.
- Pre-heat fan-forced oven to 180° Celsius.
- 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.
- 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.
- Place the sliced apples in a large bowl and thoroughly toss in lemon juice.
- 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.
- For the crumble topping, combine the meals/ flours, coconut pecans, sweetener, and oil in a mixing bowl.
- Using your fingertips, combine dry ingredients until evenly moistened and then crumble over the apples, leaving no gaps.
- Bake for 45-60minutes, rotating if your oven has a hot spot or reduce to 160° Celsius if browning too quickly.
- Remove from heat and allow to cool for 20-30minutes so apple filling doesn’t burn diners’ mouth.
- 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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