🍎 Apple Pie
— no seed oils, refined sugars, or processed flour, yet rich, aromatic, and true to its roots.
Category: Anytime Plate, dessert, sweet, seasonal
🥧 Crust (Double Layer)
- 2 cups almond flour
- ½ cup arrowroot starch (or tapioca)
- ⅓ cup cold grass-fed butter (or coconut oil for dairy-free)
- 1 Tbsp raw honey or maple syrup
- 1 egg (pasture-raised)
- ¼ tsp Himalayan salt
- 1 Tbsp cold water (if needed to bind)
🍏 Filling
- 4 medium organic apples (Honeycrisp, Fuji, or Pink Lady)
- 2 Tbsp grass-fed butter or ghee
- 2 Tbsp raw honey or coconut sugar
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- 1 tsp pure vanilla extract
- 1 Tbsp arrowroot starch (for thickening)
- Optional: pinch sea salt and squeeze of lemon juice
🔧 Instructions
1️⃣ Make the Crust
- In a bowl, combine almond flour, arrowroot, and salt.
- Cut in cold butter (or coconut oil) using a fork or pastry cutter until crumbly.
- Add honey and egg; mix until dough just comes together.
- Split into two discs, wrap, and chill 15–20 min.
2️⃣ Prepare the Filling
- Peel, core, and thin-slice apples.
- In skillet over medium heat, melt butter or ghee.
- Add apples, honey, cinnamon, nutmeg, and vanilla.
- Stir until slightly tender (5–7 min). Sprinkle arrowroot; cook 1 min more until glossy.
3️⃣ Assemble
- Preheat oven to 350 °F / 175 °C.
- Roll out first dough disc between parchment; press into 9-inch pie dish.
- Fill with apple mixture.
- Roll out second disc, lay on top (or lattice). Seal edges; cut vents.
4️⃣ Bake
- Bake 40–45 min until golden.
- Cool at least 20 min before slicing to let the filling set.
Includes
- Almond-arrowroot crust
- Clean apple filling with honey or coconut sugar
- Instructions for crust, filling, assembly, baking
- Seed-oil-free, gluten-free, refined-sugar-free