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Today continues with the Thanksgiving theme. We are t-minus 9 days from Turkey Day and I’ve still got some recipes I’ll be posting this week. I posted a survey on Facebook last week to see what gluten-free paleo-ified dishes you guys wanted to see, and the results were nearly unanimous on 3 different dishes: Green Bean Casserole, Stuffing/Dressing, and Pie. Any and all pie.
I have already made the Mini Pumpkin Pie Tarts and the Chocolate Pecan Pie, so it only makes sense that I’d add another classic and all-American pie to the list: Apple! I’ve never been a fan of two-crust pies, and I love streusel topping so that’s what I did here. I had this super delicious apple pie recipe with sliced apples that I made PP (pre-paleo) that I used to eat with vanilla ice cream, and since I knew how much I already loved it, I went ahead and stuck as close to that recipe as possible, modifying it to substitute the refined sugar and flour, but with the same delicious apple slices.
Now, I’ll be honest, this is actually more of a crumble or cobbler than a pie, and I actually prefer it this way, but it’s still delicious with some coconut milk or dairy free vanilla ice cream on it. I cut my apples in chunks, rather than slices, for a more substantial dessert, but if you prefer to slice the apples, I think it would be just as great. You can add to this pie dish some lemon juice in the mixing bowl as well for a great addition of flavor, or just the regular vanilla, maple syrup, which is always a win.
And if you’re wondering what that delicious caramel-looking stuff is drizzled all over the top, it’s this delicious dairy-free caramel from Elana’s Pantry which you can play with, and add any apple pie spice you prefer. I made WAY too much from some brownies that I brought to a cookie exchange last week and decided to add some to this crumble. It adds just the perfect touch, so I would highly recommend you make some, probably just a single batch, not a double like I made (or do it! If you are a paleo apple pie fan), and go to town. My kids love dipping their apples in it. Maybe because I hogged all the apple pie so there was hardly any pie dish left for them. I’m such a good mom. By the way, this great paleo apple pie is excellent for eating at room temperature. Go bake!
Paleo Dutch Apple Pie
- Combine almond flour, salt, and cinnamon in a large bowl.
- Add egg and shortening and cut in with a pastry blender until evenly combined and mixture can be pressed together between your fingers.
- Dump crust mixture into a 9" pie plate (not deep dish) and press evenly across the bottom and up the sides. Set aside.
- Preheat oven to 375°F.
- Peel apples and cut into wedges using an apple slicer. This will also core the apple. Discard the core. Cut each apple wedge into 3 chunks.
- Combine all filling ingredients into a medium saucepan.
- Heat over medium-high until mixture boils, stirring occasionally. Continue to boil about 5 minutes, or until mixture thickens and coats a wooden spoon.
- Remove from heat and pour into the prepared pie crust. Adjust the filling so it fills the pie crust evenly, all the way to the edges.
- Bake at 375°F for 10 minutes.
- While the pie is baking, prepare the streusel topping.
- After 10 minutes, remove the pie from the oven and top with the streusel, completely covering the apples.
- Reduce the oven temp to 350°F and continue baking for an additional 15 minutes.
- Remove pie from oven and cool on a wire rack.
- Serve warm for best flavor. Drizzle with dairy-free caramel sauce.
- Combine all streusel ingredients except honey in a large bowl. Mix with your clean hands or a fork until well combined.
- Add honey. The best way to mix it in evenly is to just get in there with your hands, evenly coating everything until the mixture is crumbly.
- Use your hands to evenly crumble the streusel on top of the pie.