All-American Apple Pie
As American as apple pie! 🇺🇸❤️🥧💙🍎⭐️🇺🇸 Had to celebrate this birth of this amazing country we live in, by one of its classic dishes! Except this one is gluten-free, sugar-free, vegan, and of course, lectin-free! Thank you @drstevengundry for the most delicious pie crust recipe! My family loved it! ❤️
The crust uses blanched almond and tapioca flours, a flaxseed egg, and coconut oil butter, which I ordered off Amazon from @nutiva , so delicious! 😋
I did a mix of local apples from @mercierorchards for the filling, and since I didn’t use the traditional Granny Smith, the sweeter apples added most of the sugar I needed naturally! I’ll put the full recipe on my website tonight, I’ve only got a few struggling bars of service at the lake currently! 😂
I hope everyone is having an amazing time celebrating the 4th! We are forever grateful to those who fought for our freedom, and who continue to fight for it everyday. Thank you for making this country the best in the world!!! USA USA USA! ❤️🇺🇸💙🇺🇸❤️
For the Piecrust:
1 1/2 cups plus 1 tbsp blanched almond flour
1 1/2 cups plus 1 tbsp tapioca starch
1 tbsp monk fruit sweetener (or granular sweetener of your choice!)
1/2 tsp baking powder
1/2 tsp iodized sea salt
1 flaxseed egg or pastured egg
5 1/2 tbsp Nutiva butter-flavored coconut oil or European butter
1 tsp champagne vinegar
2 tbsp cold water, or more as needed
1. In a food processor, combine the almond flour, tapioca flour, sweetener, baking powder, and salt. Pulse to mix, occasionally using a utensil to scrape down the sides.
2. In a small mixing bowl, whisk the egg, butter, and vinegar together.
3. Slowly pour into the food processor while running it on low.
4. Combine and pulse approximately 1 minute; the dough will still look crumbly.
5. Open the food processor and squeeze the dough with your hands to make sure it starts to hold it's shape. At this point it should be able to be kneaded. If it is too dry, add cold water, 1 tsp at a time and continue to test the dough.
6. Remove the dough from the food processor and lightly knead into a ball. If it is too wet, add some tapioca starch and knead into it.
7. Divide the dough into 2 portions, 60% for the bottom crust and 40% for the top.
8. Preheat oven to 350 degrees F. Spray a pie pan liberally with coconut oil, and set aside.
9. Between 2 sheets of parchment paper, use a rolling pin to roll out the 60% size dough into an even circle to match the size of your pan. Dr. Gundry suggests rolling it out a tiny bit thicker than you would a normal pie crust to prevent cracking during baking.
10. Remove parchment paper and place pie pan on top. Carefully slide your hand under the bottom parchment paper and put your other hand on the pie pan, then flip the dough over while placing it within the pie pan.
11. With the parchment paper still on the dough, mold the dough to the pie pan.
12. Mend any cracks with your finger, and save any overhanging pieces to be rolled into the remaining dough.
13. Pierce the inside edges where the wall of the pan starts with a fork. Also, pierce 4 times on the bottom middle to prevent bubbling.
14. Bake for approximately 20 minutes, then remove and set aside.
**While this is baking, roll out the shapes you would like for the top of the pie with the second half of the crust. Then they will be ready to go once your filling is done!**
For the filling:
4-5 medium-sized apples of your choice, peeled, cored, and sliced
1/2 cup butter-flavored coconut oil or European butter, plus 2 tbsp for brushing on the top
3 tbsp tapioca flour
1/4 cup water
1/4 cup monkfruit sweetener, or white granular sweetener or your choice, plus a little more more sprinkling over top
1/4 cup Swerve brown sugar
1. Preheat oven to 425 degrees F.
2. Melt butter in a large saucepan on medium high. Stir in tapioca flour to form a paste.
3. Add water, white and brown sugar, and bring to a boil. Reduce temperature and let simmer.
4. Add the apples, and mix until thoroughly coated. Pour into the pie crust and form a mound.
5. Cover with pie crust shapes of your choice. Gently brush the top of the pie with melted butter and sprinkle with sugar.
6. Bake 15 minutes in the preheated oven. If the top starts to burn, cover lightly with parchment paper. Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes, until apples are soft.