Paleo Apple Pie

I’m a little late with this recipe…oh well. There aren’t any pictures, unfortunately, because for some reason my computer isn’t recognizing my SD card. Hopefully I can fix that soon. For now I’m just going to have this picture from a SpongeBob episode up.

Update: Got some pictures up!

 

Ingredients:

Filling:

  • 8-9 medium apples, peeled and sliced
  • 1/4 cup lemon juice (takes about 1 lemon)
  • 1/2 cup butter
  • 3 tbs. tapioca starch
  • 1/2 cup coconut sugar
  • 1/2 cup maple syrup
  • 1 tbs. cinnamon
  • 2 tsp. nutmeg
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 1/4 cup water

Crust:

  • 1 1/2 cups almond flour
  • 2+ cups tapioca starch (you may need extra)
  • 3/4 cup coconut sugar
  • 3/4 cup butter, melted
  • 2 eggs

Directions:

Preheat oven to 350F.

For the filling:

After slicing the apples, toss with the lemon juice. Set aside or refrigerate until needed.

In a large saucepan or pot, melt the butter. Add the tapioca and let cook for a minute, stirring. Add the coconut sugar, maple syrup, salt, cinnamon, nutmeg, vanilla, and water and mix.

Stir in the apples, cover, and cook over medium heat until the apples are tender, stirring occasionally. Set aside to cool.

For the crust:

Mix almond flour, 1 1/2 cups tapioca flour, and coconut sugar together. Add the melted butter and eggs and mix until combined. If it’s too wet and sticky, gradually add more tapioca flour until it resembles a formable cookie dough.

Divide the dough in half. Roll out one half between two pieces of parchment paper. Using the parchment paper to lift it up, flip it over into a pie plate. Fix up any cracks, missing pieces, etc. with your fingers and extra dough.

Fill crust with finished filling (it’s okay if it’s still hot).

Roll out the remaining dough. Top the pie with it however you want – whether you do a weaving pattern or just flip the whole sheet of dough on top and cut a few slits in it with a knife. Whatever you decide to do, make sure you pinch the outer edges of the crust together.

Cover loosely with tinfoil and bake for about 30 minutes, or until the edges of the crust begin to brown. Uncover and cook for another 10 minutes to brown the top of the crust. Serve warm a la mode! Ice cream recipe below!

 

Vanilla Ice Cream (dairy free)

  • 2 cans coconut milk
  • 3/4 cup honey
  • 2 tsp. vanilla extract
  • That’s it!

Whisk (or blend in a blender) all the ingredients together. Chill mixture in the fridge overnight.

Churn in ice cream maker, following manufacturer’s directions. It should take about 20-30 minutes. It should be the perfect consistency straight out of the ice cream maker. If you make it ahead of time, put it in the freezer until 20 minutes or so before you serve it so that it can thaw a little. If not, serve immediately over warm pie!

 

"Smart" police car

Can you imagine that thing in a car chase? How could anyone take it seriously? It’s like a six-year-old dressing up as a policeman.

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