Autoimmune-Friendly Apple Pie
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!
- 5 whole 5 whole 5 whole Granny Smith Apple, peeled, quartered, cored, and sliced thinly
- 0.5 cup 0.5 cup 0.5 cup Coconut Palm Sugar, + 2 Tbsp
- 1 Tbsp 1 Tbsp 1 Tbsp ground Cinnamon
- 0.25 tsp 0.25 tsp 0.25 tsp Sea Salt, + 1/4 tsp
- 1 whole 1 whole 1 whole Lemon, juiced
- 1 cup 1 cup 1 cup Arrowroot Flour
- .5 cup .5 cup .5 cup Coconut Flour
- .75 cup .75 cup .75 cup Organic Coconut Oil, cold
- .5 cup .5 cup .5 cup Water, cold
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 350 degrees. If you haven't measured out your coconut oil and water and then placed them in the refrigerator to cool, do it now.
- Place the apple slices in a large bowl. Fill a large pot with enough water to soak all of the apple slices, and bring it to a boil. When it is hot, pour the water into the bowl with the apples until they are just covered. Let them sit in the hot water for 8 minutes, and then place in a colander to drain and set aside while you make the crust.
- To make the crust, combine the arrowroot, coconut flour, palm sugar, and sea salt in a medium bowl and stir to combine. Using a pastry cutter, butterknives, or your fingers, cut in the cold coconut oil until you have pea-sized lumps. Add the cold water, and mix gently. The mixture will be crumbly and not like regular dough--don't over mix!
- Place the mixture into a 9-inch pie dish. Using your fingers, spread it evenly across the bottoms and up the sides. Prick some holes in the bottom of the crust with a fork. Again, the dough will not behave like regular pie dough, and the less you handle it the more flaky it will come out. Bake for 15 minutes and then set aside while you make the filling.
- Lay out a clean kitchen towel and pour the apple slices on it, blotting them dry. Combine the coconut palm sugar, cinnamon, and salt in a large bowl, and then add the dry apple slices and mix gently. Pour the mixture into the crust, arranging the slices as needed.Sprinkle the pie with lemon juice and place in the oven to cook for 30-35 minutes, until the crust is golden brown.
- Let cool for 10-15 minutes and then serve.
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