I know it’s been a while. I have been so busy at my day job that by the time I get home, the last thing I want to do is look at a computer screen. I hope that everyone is enjoying their holiday seasons, that their Thanksgiving turkey (if you eat one) was moist and company delightful. That if you celebrated Chanukah, Chanukah Harry was good to you. That if you have Christmas coming up, you are on Santa’s nice list.
About 2 months ago at some point during the Paleo Challenge, I stumbled on a recipe for a paleo apple pie that sounded simple and delicious. Sure enough, it was as simple and delicious as it sounded. I asked my stepmom if we could make the apple pie for Thanksgiving so I would be able to have dessert with the rest of my family. She agreed under the one condition I come over a few weeks before to make a test pie. If we liked it, she’d make it for Thanksgiving.
So, she helped me make the pie in order to speed up the preparation process (if you follow me on Pinterest, the recipe was posted on my Paleo Challenge board). I thought the pie was as good as anything you could get from a bakery or farm stand. My father hated it (something about the coconut oil being too coconut-y) and my stepmom said “it tastes healthy” (a bad thing in her mind compared to the amazing non-paleo apple cake she makes). Her friend loved it and asked for the recipe. When I asked if we could make it for Thanksgiving, my stepmom said only if I come over early enough to help her make it.
A paleo friend asked for a good paleo dessert recipe he can make for a Christmas dinner he is attending. Paleo friend…drum roll please…May I present to you the recipe for the Paleo Apple Pie we served for Thanksgiving.
First things first, preheat your oven to 300 F.
To make the crust you need (any type of electric mixer will make this process easier):
- 2 cups almond flour
- 1/4 teaspoon sea salt
- 2 tablespoons coconut oil
- 1 egg
Mix the almond flour and sea salt together first. Add the coconut oil and egg and blend until the mixture turns into a doughy ball.
Press the dough into a nonstick pie tin. Bake for approximately 10 minutes (longer or shorter depending on your oven) until your crust is a golden brown, not a crispy brown. Pull the crust out of the oven and leave the oven at 300.
To make the filling you need:
- About 5 – 8 peeled apples (the bigger your apples, the fewer you need. I used 6 in the picture below.)
- 1/4 cup water
- Ground cloves (for taste and flavor)
- 1/2 teaspoon cinnamon
- 1 tablespoon maple syrup or honey (I used honey)
- 2 tablespoons melted coconut oil
- Juice of 1 lemon
Dice half of your apples and put in a saucepan with the water and cloves. When your apples are soft, pour them into a food processor (or leave in the pot if the sides are high enough or pour into a deep bowl and use an immersion blender). Add the maple syrup or honey and cinnamon and blend into a puree. You will basically have apple sauce.
Take the puree and layer it on top of your crust.
Slice the remainder of the apples and place them on top of the crust and puree. (As my stepmom is big on presentation, I had help with this part to make apples look pretty.)
Melt the coconut oil in a frying pan and squeeze the lemon into the oil (or juice over a lemon juicer and pour the juice into the oil). Pour the melted oil and lemon juice over the top of the pie, covering all of the apples as best as you can.
If you like cinnamon, sprinkle it over the top of the whole pie.
Place the pie in the 300-degree oven and bake 10-15 minutes until the apples are cooked through (this took about 30 minutes in my parents’ oven).
(As I always like to give credit where credit is due, this recipe comes from here.)