Paleo Apple Pie Recipe
This is my favorite paleo apple pie recipe in the whole world, honestly you if you love apple pie then you need to try this recipe. I thought I had tasted the very best until I tasted this recipe.
We have to say a big thanks to Adriana over at livinghealthywithchocolate.com for creating this step by step super simple to make apple pie and allowing us to feed it to you guys (if you excuse the pun) it and show you this finished result.
This recipe can serve up to 10 people if used after a main meal, if you would just like to create a delicious treat for your family for the holidays, yep 4 to 6 of you could get through this very easily as its very moreish.
Ingredients To Make The Pie Crust
- 2 cups blanched almond flour
- ½ cup coconut oil
- 2 tablespoons full fat coconut milk
- 2 tablespoons raw honey
Using an every day rubber spatula, mix all the ingredients for the crust until they are combined. Please try not to over mix this, I know there is a tendency to mix the hell out of it but please don’t.
Press the dough down into the bottom and sides of a 9-inch pie plate or something similar. Create nice fluted edges with your fingers. Cover the pie then pop it in the freezer until you are ready to bake it.
Chill your coconut milk in the fridge before using it, then stir the thick coconut cream that forms on top with the water in the bottom of the can. You’ll want to use the cold milk, not just the thick cream.
Use gloves when handling and shaping this pie, especially if you live in warm climate as it does retain the heat and can deceptively hot.
For the right consistency, make sure to use blanched almond flour that has been ground into fine powder. I have listed the ingredients that I used to make this pie and I did find it pretty straight forward to make. I fed it to my husband and three kids and all plates came back empty.
APPLE PIE FILLING:
- 4 to 5 medium apples, peeled, cored, sliced to ¼-inch thickness
- 1 tablespoon lime juice
- 2 tablespoons coconut oil, melted
- 1 teaspoon ground cinnamon
- ⅓ cup organic coconut palm sugar
- 2 tablespoons water
- ½ cup coconut milk, full fat
- ½ cup blanched almond flour
- 1 tablespoon + 1½ teaspoons flaxseed meal
- 2 tablespoons arrowroot powder
- 2 tablespoons organic coconut palm sugar
- 1 tablespoon + 1½ teaspoons coconut oil
- 1½ teaspoons coconut milk, full fat
- ½ teaspoon vanilla extract
- handful walnuts or pecans
In a reasonably large bowl, mix together the apples, lime juice, coconut oil, and cinnamon. Then in a medium sized saucepan, stir together the coconut palm sugar and water together.
Heat the mixture over a medium heat until the sugar fully dissolves. Gently mix in the coconut milk, let it simmer for around 10 minutes but keep stirring constantly.
Remove your creation from the heat, then pour your delicious caramel over the top of the apples. Toss the apples until they are fully covered and coated with the tasty sauce.
This is very simple, basically just mix all of the ingredients together using your hands, so you end up with a nice crumbly mixture.
TO ASSEMBLY APPLE PIE:
Preheat your oven to 400°F which is around 200°C.
Spoon the apple filling over the chilled crust, then distribute the streusel over the top of the apples.
Bake the pie for around 10 minutes at 400°F or200°C.
Reduce the oven temperature to around 325°F which is around 165°C.
Cover the pie with everyday aluminum foil, then bake for another 35-40 minutes, or until the apples are tender and soft.
Cool the pie down completely by laying it on a wire rack. Prepare your bowls then serve warm or at room temperature either by itself or with some cream.
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