Paleo Apple Pie Recipe
There are certain staples that are expected to be on every American holiday table, and apple pie is overwhelmingly at the top of that list. Whether it’s in it’s classic form, or served as a crumble, dutch-style, or a slab pie, sweet and cinnamon-y apples baked into a flaky crust is traditionally preferred over pumpkin and pecan pies.
I have always been partial to the Dutch-style apple pie simply because I viewed it as much easier to make. As it turns out, a two-crust pie requires just slightly more patience and skill and is vastly more impressive when that golden, flaky crust comes out of the oven.
The History of Apple Pie
Early English apple pie recipes actually didn’t have any sugar in them at all, though you’d be hard-pressed to find a no-sugar apple pie these days. The reason was because the cost of sugar was too high, and when a sweetener was available, honey was preferred. We’ve taken a slightly different approach to sweetening our apple pie by using granulated maple sugar (which is simply dehydrated maple syrup). It adds a depth of flavor that you can’t get with refined sugars and is more mild than most honey that is commercially available.
The other variable to apple pies is the way to cut your apples. Traditionally, apples are peeled, cored and sliced, but we love our apples cubed. This makes for a heartier pie, but also a littler trickier to slice into picture-perfect wedges, so cube at your own risk.
So if you’ve signed up to bring a dessert to your next family/work/social holiday gathering, this paleo apple pie is sure to be a hit. Everyone, regardless of their paleo-status, will love it and you don’t even have to tell the non-paleo eaters that it’s grain-free, they won’t even notice.
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