Paleo Apple Pie
Try this Paleo Apple Pie recipe.
Try this Paleo Apple Pie recipe.
- 1 tablespoon vanilla extract
- 2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- 2 tablespoons coconut sugar
- 1/2 cup coconut sugar
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon allspice
- 1 large egg cold
- 2 tablespoons (14g) tapioca flour
- 3 cups (288g) almond flour
- 1 cup (113g) tapioca flour
- 12 tablespoons cold grass-fed butter cubed
- 2.5 pounds apples (i used a mix of honeycrisp granny smith and red delicious), peeled, cored and sliced into 1/4†slices
- 2 tablespoons grass-fed butter cubed
- Carbohydrate 7.87359750695674 g
- Cholesterol 0 mg
- Fat 0.326410000015338 g
- Fiber 3.06732491935164 g
- Protein 0.354557500179269 g
- Saturated Fat 0.178347500002556 g
- Serving Size 1 1 9" pie (1170g)
- Sodium 606.957050002732 mg
- Sugar 4.8062725876051 g
- Trans Fat 0.0907930000092027 g
- Calories 58 calories
Step-by-step
- Combine almond flour, tapioca flour, coconut sugar, salt, and butter in a food processor or bowl. Pulse or blend until coarsely mealed.
- Whisk egg and vanilla extract; add to dry ingredients. Pulse/mix until dough forms. Use hands if needed.
- Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 425°F (220°C).
- Roll out one dough disc to a 12-inch circle. Place in a 9-inch pie dish. Freeze while preparing filling.
- Combine sliced apples, tapioca flour, coconut sugar, cinnamon, nutmeg, allspice, ginger, vanilla extract, and lemon juice.
- Fill crust with apples, adding butter pats on top.
- Roll out second dough disc; cut into strips. Refrigerate for 10 minutes.
- Create a lattice crust. Be careful; the dough is more fragile without gluten.
- Bake on a baking sheet for 15 minutes at 425°F (220°C), then reduce to 350°F (175°C) for 35-45 minutes, or until apples are tender and golden.
- Cool for at least 1 hour before serving. Serve warm or chilled.
My Paleo Apple Pie Adventure: A Recipe for Success (and Maybe a Little Chaos)
Baking has always been a source of both immense joy and mild terror for me. The precise measurements, the delicate balance of ingredients, the ever-present risk of a collapsed cake or a stubbornly uncooperative crust – it's a culinary tightrope walk I've often approached with a mixture of excitement and trepidation. So, when I decided to tackle a Paleo Apple Pie, I knew I was in for a ride. My friends, let me tell you, it was a journey filled with flour power (well, almond flour, to be exact!), unexpected challenges, and ultimately, a triumphant result that surpassed even my wildest (and admittedly, quite low) expectations.
I've always been a bit of a health-conscious foodie. Not in a restrictive, obsessive way, but more in a "I want to enjoy delicious food that also nourishes my body" kind of way. The Paleo diet, with its emphasis on whole, unprocessed foods, has always intrigued me, and this apple pie was my ambitious attempt to blend my love of baking with my commitment to healthier eating. The recipe itself was a fascinating experiment. Swapping out traditional wheat flour for almond and tapioca flour was a significant change, and I quickly learned that Paleo pastry is a beast of its own. It's less forgiving, requiring a delicate touch and a bit more patience than its gluten-filled counterpart. The rolling, the shaping, the lattice work – each step felt like a small victory, a testament to my perseverance and culinary problem-solving skills (which, I must admit, weren't always at their sharpest during this particular adventure).
The process wasn't without its hiccups. There were moments of frustration – when the dough stubbornly refused to cooperate, when strips of the crust cracked during the lattice formation, when I accidentally sprinkled a bit too much cinnamon (a minor detail, but a detail nonetheless). But these minor setbacks only fueled my determination. I’m not naturally known for my patience, but baking has taught me that the sweetest rewards often come after the greatest challenges. And boy, was that a sweet reward. The moment that glorious, golden-brown pie emerged from the oven, its aroma filling the kitchen with the promise of autumnal warmth and sweetness, was pure magic. The taste was exceptional; a delightful blend of tart apples and subtly sweet spices, encased in a tender, nutty crust. It was the perfect embodiment of wholesome comfort food, a testament to the fact that healthy eating doesn't have to mean sacrificing flavor.
More than just a delicious dessert, this Paleo Apple Pie became a symbol of my personal journey of exploration, both in the kitchen and in my own approach to food. It's proof that even the most daunting recipes can be conquered with a bit of resourcefulness, a generous helping of patience, and a dash of that essential ingredient – love. So, if you're ever tempted to try a Paleo apple pie, go for it. Embrace the challenges, learn from the mistakes, and savor the sweet reward of a healthy and truly delicious treat. The satisfaction is immeasurable, and the memories created in the kitchen are just as valuable as the pie itself. It’s more than a recipe; it’s a story, and one that I hope you'll have the pleasure of experiencing for yourself. And please, don't be discouraged by any mishaps along the way; every baker, no matter how experienced, has a few culinary battle scars to share. The important thing is to have fun, learn, and enjoy the delicious outcome. Happy baking!
Beyond the personal fulfillment of making this pie, it's also a testament to the amazing versatility of the Paleo diet. It often gets a bad rap for being restrictive, but this recipe beautifully showcases how delicious and satisfying Paleo desserts can be. The beautiful thing about this pie is its adaptability. Feel free to experiment with different types of apples – a mix of sweet and tart varieties often yields the best results. You could also add other spices to personalize the flavour profile to your preference. And finally, you can easily adapt the recipe to create other fruit-based pies. The possibilities are almost endless. Don’t be afraid to let your creative juices flow and experiment.
