Apple Cranberry Paleo Pie (AIP, Vegan Option)
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- filling
- 1 tb ground cinnamon
- 1 tsp sea salt
- 3/4 tsp sea salt
- 3/4 c tigernut flour
- paleo/aip pie crust (makes 2 crusts)
- 2 c cassava flour
- 1 c coconut oil chilled (or cold leaf lard, non-v)
- 1/2 c ice-cold water added in tablespoons
- ~3 pounds apples (~7 large apples i used granny smith)
- 1 12 oz (340g) bag of cranberries (or around 1-1.5 cups)
- 2 tb tapioca flour or arrowroot starch (you could decre
- 6 tb honey or maple syrup (or mix of both adjust sweetener to taste)
- 1/2 tsp nutmeg (optional non-aip)
- 1/2 tsp ground ginger or 1 tsp fresh ginger
- 2 tsps lime/lemon juice or apple cider vinegar
- zest of 1 lemon (optional)
- 3 tb coconut oil or ghee/grassfed butter (non-aip/v)
- 1 tsp vanilla extract (optional non-aip)
- 1 egg (non-aip) or 2 tb coconut milk for wash (optio
- Carbohydrate 6.28602001275334 g
- Cholesterol 0 mg
- Fat 217.696720184145 g
- Fiber 4.1417998893845 g
- Protein 0.311220000631416 g
- Saturated Fat 188.25091015917 g
- Serving Size 1 1 pie (352g)
- Sodium 3057.71250000559 mg
- Sugar 2.14422012336884 g
- Trans Fat 12.8837180109449 g
- Calories 1895 calories
My Delicious Paleo Apple Cranberry Pie Adventure
As a busy working mom, finding time to bake is a luxury, but when I do, it has to be worth it! This paleo apple cranberry pie wasn't just worth it; it was a revelation. I'd always been a bit intimidated by pie crusts, those flaky, delicate wonders that always seemed to crumble at my touch. This recipe, however, was surprisingly forgiving. The use of tigernut and cassava flours created a crust that was both sturdy and delightfully crumbly, holding up beautifully to the sweet and tart filling. I loved the challenge of creating the lattice top – a little fiddly, yes, but incredibly rewarding when I saw the finished product. The aroma filling my kitchen while it baked was simply heavenly, a comforting blend of cinnamon, cranberries, and apples. My family absolutely devoured it; even my picky eater, who usually turns his nose up at anything remotely healthy, asked for seconds!
The best part? This pie is surprisingly adaptable. I experimented with different sweeteners, finding a perfect balance between honey and maple syrup that wasn't overly cloying. I also added a touch of lemon zest for a vibrant zing, which perfectly complemented the tart cranberries. The key to success, I discovered, is to allow the filling to cool completely before pouring it into the crust. This prevents a soggy bottom, ensuring a perfect textural contrast between the crisp crust and the soft, juicy filling. And if you’re feeling extra adventurous, try adding a sprinkle of pecans or walnuts for an added textural element and a hint of nuttiness – just make sure they’re compliant with your chosen dietary restrictions.
This recipe has become a staple in our home, a cherished tradition that I share with my family. It's not just a pie; it's a testament to the fact that healthy eating can be incredibly delicious and satisfying. From the satisfying snap of the crust to the sweet-tart explosion of flavors in each bite, this pie is a true masterpiece of wholesome baking. It's proof that even busy lives can create space for the joys of baking, and creating something that nourishes both the body and the soul.
Tips and Variations:
- For a richer flavor: Use a mix of apple varieties, such as Granny Smith, Honeycrisp, and Fuji, for a balance of sweetness and tartness.
- Spice it up: Experiment with different spices, such as allspice or cardamom, to create your own unique flavor profile.
- Make it gluten-free and refined sugar-free: Using the specified flours and natural sweeteners ensures a delicious and healthy treat suitable for various diets.
- Prep ahead: The pie crust and filling can be made a day in advance, making this a perfect recipe for busy schedules.
- Customize the sweetness: Adjust the amount of honey or maple syrup to your taste preference. Start with less and gradually add more until you achieve your desired level of sweetness.
This recipe is a wonderful way to celebrate the fall harvest and create warm memories with loved ones. Go ahead, embrace the challenge, and savor every delightful bite of this healthy and delicious paleo apple cranberry pie!
Step-by-step
- Preheat oven to 375 degrees Fahrenheit.
- For crust: Mix flours and salt, then cut in cold fat with a pastry cutter. Add water a tablespoon at a time until the mixture adheres and can be shaped into a ball. Separate into two, flatten into discs, cover in wrap and refrigerate while you prepare the filling.
- For filling: Peel, core, and slice apples (~1/4 in. thickness). If using Granny Smith, pre-cook for ~10 minutes over stovetop in 3 tbsp coconut oil, until apples have softened. Add cranberries and other filling ingredients. Let cool/stick mixture in fridge.
- Roll out first pie dough between two pieces of (tapioca) floured parchment paper (~1/4 in. thickness). Remove the top piece of parchment and turn the dough into a pie plate (if it falls apart, patch it up with extra dough). Trim the edges with a knife.
- Pour cooled filling into the bottom crust.
- To prepare the lattice, roll out the second dough disk. Cut strips (~3/4 in. wide). Lay strips across the pie, folding back every other strip. Lay a perpendicular strip and repeat the folding process. (Refer to a video tutorial for visual guidance if needed).
- Crimp edges if desired and brush the top of the pie with egg wash (or coconut milk).
- Bake for 45 minutes, or until crust is brown and fruit is bubbling.
