Today will conclude our Fall Baking Special for a while. I’m nearing the end of my apple-picking extravaganza ingredients and am pretty broke as far as buying anymore nut flour, coconut flour, raw honey or other ingredients for baking. Gotta start focusing on other things! However, I was determined to make my apple pie and the apples were starting to get less fresh and nutritious so I gave this effort my all to go out with a bang!
I used recipes from three different sources, as every time so far that I have attempted a crust, it seems that my dough only makes enough crust for half a pie. So I generally run out of the ingredients and end up having to make the top layer from different ingredients. I’m not sure if this is because I’m doing something wrong with the crust or what, but it’s generally more of a pain than a real problem.
This time, for the dough I used this recipe form Elana’s Pantry:
- Place flour and salt in food processor and pulse briefly
- Add coconut oil and egg and pulse until mixture forms a ball
- Press dough into a 9-inch pie dish
- Bake at 350° for 8-12 minutes
*Note, I subbed hazelnut flour for the almond.
- 5 medium-sized apples, peeled and diced (granny smith or honeycrisp)
- 4 tablespoons coconut oil
- 1/2 cup raw honey
- 1 tablespoon coconut flour
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 tablespoon vanilla extract
A few things happened in the making of this pie that lead it to come out like this:
Instead of this:
First of all, as I mentioned, there is something wrong with my pie crusts. I swear I follow the recipe exactly, but my crust does NOT look like Elanas. It was very nutty (in taste and appearance), and again, was not enough for both layers. The filling was delicious, though again, everything seems to come out smaller in quantity. The top layer was fine, but I’ve yet to perfect the latticing, and I didn’t even bother to check if I had a rolling pin, so I basically just lay it in a big ball on top and spread it out with a spoon.
I then baked it altogether for 8 minutes on 350. The top was still basically raw so I decided to put it on broil for the last few minutes to brown up that thin layer (everything else was already cooked through). So broiling a pie crust is not a great idea, I guess.
I took the pie out of the oven and I DEFINITELY got that brown top I was going for, but the crust was a little burnt around the edges and the top crust layer looked like mashed potatoes. Which DOES, however, give me a good idea for my next cooking experiment!
Taste verdict: While not classically beautiful, this pie DOES meet the following criteria, which I could not say for absolutely 100% of my previous efforts: dairy free, sugar free, gluten and wheat free. I could eat this pie for breakfast. And I will.