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 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 that I made PP (pre-paleo), 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 sugars and flour.
Now, I’ll be honest, this is actually more of a crumble or cobbler than a pie, and I actually prefer it this way. 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.
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. 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) 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 left for them. I’m such a good mom.
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.