Daryl’s Healthy Apple Pie

Gluten-free Crust

• 2 cups organic almond flour
• 2 Tbsp organic coconut flour
• 1 3/4 cups organic tapioca flour
• 1 tsp Himalayan salt
• 1 tsp cinnamon
• 2 Tbsp organic coconut sugar
• 14 Tbsp grass fed butter ( a little more than 3/4 cup)
• 2 large free range eggs

Filling

• 3 1/2 lbs organic local apples peeled, cored and sliced into even 1/4” slices
• 1 cup of dried raisins (optional)
• 1/4 tsp Himalayan salt
• 1/2 tsp nutmeg
• 1 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1 tbsp lemon juice to toss with sliced apples
• 1/4 cup coconut palm sugar
• 3 Tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 1 1/2 tsp tapioca flour
• 2 tbsp grass fed butter (soft) or coconut oil cut into small pieces

Instructions

Prepare The Crust First

• In a large bowl combine all ingredients except eggs to create thick crumbs, then mix in the eggs until a dough forms. You will have to get right in there with your hands and mix it all up. Gather the dough into a ball and split into two equal parts. Wrap dough balls in plastic wrap and flatten into discs. Chill in fridge while you prepare the apple pie filling.
• Mix all apple filling ingredients together. Filling mix done. Easy.
• When the filling is ready, place parchment paper on your counter and flatten one disc over the parchment paper, using the paper will allow you to flip the dough directly onto you 9 inch pie mold without breaking. Once first disc is inserted onto the pie mold, place apple filling inside. Roll out the second disc, again over parchment paper and flop onto the pie. Seal edges with fingers and make several small slits in top to allow steam to come out.
• Bake 25 mins at 420 then lower heat to 350 and bake another 25 mins or until crust is golden brown and filling bubbles through the top. (Each oven is regulated differently, if you feel like the crust is golden enough you can take it out prior)
• Allow pie to cool at least 30 mins before serving.

You can serve this with a dollop of coconut ice cream on top.