Description
A delicious homemade apple pie with a buttery crust and flavorful filling.
Ingredients
Scale
- 2 tablespoons coconut oil or unsalted butter
- 3 pounds apples peeled, cored, and cut into 1/2-inch chunks
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2/3 cup coconut sugar or light brown sugar (150g)
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 teaspoons tapioca starch or arrowroot starch
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup (optional)
- 2 cups almond flour (190g)
- 1 cup tapioca starch or arrowroot starch (120g)
- 2/3 cup cold butter, or palm oil shortening, cold and cut or broken into pieces (150g)
- 2 teaspoons coconut sugar or maple syrup
- 1 large egg + 1 egg white whisked together (save the yolk for the egg wash)
- 1 egg yolk + 1 teaspoon water mixed together (for egg wash)
Instructions
- Melt oil/butter in a large, deep skillet over a medium-high heat. Add apples, lemon juice, zest, cinnamon, nutmeg and sugar. Mix together.
- Cook about 5 minutes uncovered then cover with a fitted lid and cook another 5 minutes. Sprinkle starch over the apples then cook another 1-2 minutes. The apples should be softer, but still maintain their shape.
- Place a large mesh strainer over a large bowl. Pour the apple mixture into the strainer separating the apples from their juices. Pour the juices back into the skillet and add the apples to the bowl.
- Add vanilla extract and maple (if using) to the juices and cook the juices over a medium-high heat for about 5 minutes. The juices should bubble up and thicken into a saucy glaze.
- Pour the reduced juices over the apples and mix together well. Cover and set aside until cool while you make the crust.
- Add the almond flour, starch and salt to a large mixing bowl. Whisk together.
- Add the chilled butter. Use a fork or pastry cutter to cut the butter into the flour to form a sandy mixture with pea-sized chunks of butter still intact throughout.
- Add the coconut sugar (or maple syrup) and whisked egg + egg white. Stir into the flour to form a soft dough.
- Divide pie dough into two parts. Make one part slightly bigger than the other to make the top crust (small portion) and bottom crust (big portion). Form each section into a round disc, then cover in plastic wrap and chill at least 20 minutes or overnight.
- Preheat to 400°C (200°C).
- Roll the larger portion of dough out on a large, well-floured piece of parchment paper until it’s at least 12 inches in diameter. Carefully transfer to a 9 inch pie plate. Press into the sides and bottom of the dish. Leave the excess dough hanging over the sides for now. Cover, return to the fridge and chill.
- Add the cooled filling to the pie dish. Cover and refrigerate while you prepare the top crust.
- Re-flour your surface and tools as needed. Roll the dough out again into a circular shape (about 10-inches wide). Use a pizza cutter or sharp knife to cut the dough into 10 long strips (about 1-inch wide).
- Carefully place 5 strips of dough, side-by-side over the filling. Leave a gap (about 1-inch) in between each strip. Place the remaining strips of dough across the top of the other strips to make a criss-cross pattern.
- Press the top crust into the bottom to seal together. Crimp with a fork or use your fingers to flute the edges. Brush the egg wash over the dough. Try to avoid brushing the filling.
- Bake in the middle of the oven for 20 minutes then reduce the oven temperature to 350° (175°C) and bake another 50-55 minutes. Rotate in the oven every so often. Check the oven after about 30 minutes – if the crust/edges starts to get too brown, add a pie shield around the sides or place a big piece of foil over the top. The filling should be bubbly and the apples soft if you poke them with a fork or knife.
- Remove from oven and place on a wire rack. Let cool at least 1 hour before slicing and serving.
- Cover and store pie at room temperature 1 day or in the fridge up to 5 days.
Notes
- Make sure the apples are cut evenly for consistent cooking.
- For a sweeter pie, increase the amount of sugar used.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg