Apple Pie (Grain-free, Dairy-free, Soy-free, Egg-free, Nut-free, Paleo)
I am excited about this one, especially with Thanksgiving so quickly approaching! For many people with various food allergies, sometimes the holidays can be quite challenging, especially when having to avoid so many of the treats they used to enjoy. Wait no longer. 🙂 Here is one that is sure to please your guests! It is free of the common allergens, but it certainly is not “taste-free”.
This recipe is a combination of my own creative twists and the help of Breanna from He Won’t Know It’s Paleo. I used her recipe for the crust of this pie. You can find this recipe here:
For the filling, I followed most of Breanna’s instructions, but I changed a few things. For the sake of making things clear, I will post the instructions right here:
5-6 medium apples-peeled, cored, and thinly sliced ( I used a combination of Granny Smith and Gala.)
3 tablespoons of sucanat
1 1/2 teaspoons of cinnamon
1 tablespoon maple syrup (grade B preferred)
pinch of salt
*Place the apple slices in a medium-sized mixing bowl. In a small bowl, mix together the cinnamon and sucanat. Add to the apples and stir. Finally, add the maple syrup and salt, and stir until combined. Pour into the unbaked pie shell (which you have already placed into a pie dish :)).
Finally the topping… 🙂
¼ cup palm shortening
1 tablespoon coconut oil
3 tablespoons tapioca starch
2 tablespoons coconut flour
½ cup sucanat
1 cup shredded coconut
1 teaspoon cinnamon
pinch of salt
*Mix all of the ingredients with hands. The mixture will be slightly crumbly but still stick to your hands somewhat. Place the topping over the pie.
*Make sure the oven is preheated to 350. Once preheated, cover the pie loosely with aluminum foil and bake for 40 minutes. Remove the foil and bake an extra 10 minutes, or until the topping is golden brown. Keep an eye on the crust. If it seems like it is getting too brown, cover just the crust edges with foil while leaving the center of the pie exposed. Remove from the oven and allow to cool. Serve with whipped coconut cream (or regular whipped cream if dairy is tolerated. :))
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