Thanksgiving morning and time to make one of the two pies for tonight. Pumpkin Chiffon is done but I have guests at the cottage who don’t care for pumpkin…can you imagine!? Well have no fear, Apple is just as appropriate for the season and I’m feeling inspired…I started off making a pie crust yesterday from one of my go to Paleo Books – Paleo Comfort Foods. It’s quick, easy and tasty although if you’re looking for a flaky crust this is not the recipe for you. That said, it is nutty and delicious – worth the trade off in my world. I’ve included that recipe here to avoid people having to scrounge for the book but I have to say that this book is full of fabulous recipes – Southern cooking made healthy, definitely worth the $$.
In any event, when I can, I like to make my own pies for the obvious reasons – full control on ingredient quality is the main one but also because I find so many commercial products – even the better options, over-sweetened to the point where I don’t even enjoy them. The fact is that as you give up sugar, your tastebuds recalibrate so that you can appreciate the natural sweetness of fresh fruits and maybe a little extra natural sweetener (like maple syrup in this case) – here’s how I did it.
For the Crust
- 1 cup almond flour
- 1/2 cup Steve’s Paleo Crunch (available at Academy of Lions General Store) – you can also use crushed pecans instead
- pinch of sea salt
- 1/4 cup coconut oil melted or softened butter
- 2 TBSP Raw Honey (optional but I usually include for extra sticky factor)
- 1 tsp vanilla extract
Preheat oven to 350. Combine dry ingredients in a large bowl. In a small bowl mix the wet ingredients and then add to the dry – stir until completely combined and then using your fingers press evenly into a 9.5 inch (24 cm) pie dish.
Bake for 12-14 minutes until the crust is golden – let it cool completely before filling.
For the filling
- 4-5 medium apples (whatever you have on hand – I used 4 macs and a Honeycrisp) peeled, cored and thinly sliced
- 1/4 cup fresh cranberries
- 1/4 cup chopped walnuts
- 2-3 Tbsp fresh squeezed lemon juice
- 4 TBSP Maple Syrup (or less to taste)
- 3 TBSP Butter (Grass Fed if you can find it)
- 1.5 TBSP Cinnamon
Squeeze the lemon juice on the sliced apples to avoid them getting too brown and too brighten the flavour of your pie. and place in a shallow pan with all the other ingredients except for the cranberries. Gently warm over med to med/low taking care not to burn the butter and stirring gently to coat the apples without destroying them. There will be some liquid that collects, drop the cranberries in and let them cook gently till they start to pop. Spoon the mixture into your pie crust leaving as much of the liquid in the pan as possible and trying to save the cranberries for the top. Boil the liquid until it thickens then spoon gently over the top of your pie.
Allow to cool and then warm before serving with coconut whipped cream (or real whipped cream if that’s the way you roll :-)).