Primal Palate

It took me a while to come up with a good apple pie recipe, because boy, am I picky! I like a thick, flaky crust paired with perfectly seasoned but not mushy filling. Was that possible with AIP ingredients? Turns out, with a couple of extra steps, it is totally possible to make a pie that satisfies those requirements, and one that is allergen-free to boot! Here I use the hot-water-pour-over method to pre-cook the apples ever so slightly, which I learned from this post over at The Food Lab. Like I said, I detest mushy pie, and this extra step at the beginning yields apples that are perfectly cooked, yet still a little firm and not soggy at all! Before you start this recipe, make sure you read through the instructions for sequence and give yourself enough time for the cooling/drying steps (they are important to making the pie come out properly!). I recommend melting the coconut oil to measure and then placing it in the refrigerator to harden, which can add some time if you forget. I also want to reiterate not to fuss with the crust too much–get it to the shape you want, and then leave it alone. The little bits of coconut oil are what create the flakiness in the crust, and if you over mix or fuss with the dough with your fingers your pie will lose this quality. I tested this on a bunch of non-Paleo/AIP family and friends and they all gave it a seal of approval, so you can serve it at your holiday meal with confidence!