If you love all things fall this pie has it all! Flaky, buttery crust, sweet-tart apples and the warm cozy spices of chai – Yum! How is something this good paleo and refined sugar-free? You better make two! By @freshlydafna
- Makes: 1 pie
- Time: 1 hr 25 mins.
Ingredients
Crust Ingredients
- 1 cup almond flour
- 1 cup cassava flour
- ½ cup tapioca flour
- 2 tbsp coconut sugar
- 1 tsp salt
- ¾ cup (12 tbsp) very cold butter (or dairy free butter alternative), cut into ½ in cubes
- 2 eggs
Apple Filling
- 2 lbs apples peeled, cored, and thinly sliced (about 5 medium apples)
- ¼ cup Great Lakes Chai Collagen Peptides
- ¼ cup coconut sugar
- 2 tbsp tapioca flour
- 1 tbsp lemon juice
- 1 tsp cinnamon
- ¼ tsp salt
- Egg Wash (optional)
- 1 egg beaten with a dash of water
Directions
- Prepare the crust by blending the almond flour, cassava, tapioca, coconut sugar, and salt together in a food processor until well combined. Distribute the butter cubes over the dry mixture and pulse until the largest pieces of butter are the size of peas (about 10 pulses). Add the eggs and pulse again until eggs are fully incorporated and a soft dough has formed (about 10 more pulse).
- Divide the dough in half, shape into short round discs, wrap tightly in parchment paper and place in fridge to chill.
- Meanwhile, make the filling by placing all the ingredients in a large bowl and mixing well until all the apples are well coated, set aside.
- Arrange one rack in the lower third of the oven and one in the center, then heat oven to 425 degrees.
- Prepare a 9 inch circular baking dish and begin to roll out the crust. Remove one piece of dough from the fridge, dust each side of the dough with a bit of tapioca flour and roll out, between two large pieces of parchment paper, into a 12 inch circle. Remove one side of the parchment paper and gently flip over and center over the pie dish. Remove the other side of parchment paper and gently press the dough into the baking dish. Easily repair any cracks in the crust by gently pressing the dough back together. Cut off any extra dough hanging off the edges of the baking dish.
- Arrange the apples in the bottom crust and place the baking dish in the fridge while rolling out the second piece of dough.
- Roll out the second piece of dough in same method as the first piece. Once rolled out, remove the filled pie from the fridge. Remove one side of the parchment paper from the dough circle, flip and center over the pie, and remove the other side of parchment paper.
- Gently fold and crimp the upper pie crust over the bottom pie crust around the entire circumference of the pie. With a very sharp knife cut four vent slices in the center of the top of the crust.
- Create the egg wash by beating an egg with a few drops of water and brush all over the top of the crust.
- Bake the pie on the bottom rack at 425 for 25 minutes. Afterwards, reduce oven to 350 and move pie to the middle rack. Cover the top of the pie with aluminum foil if the crust appears to be browning too quickly.
- Remove the pie from the oven once golden brown and juices are bubbling through the vents.
- Let cool on a wire rack for at least one hour before slicing.
