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RECIPE
14 INGREDIENTS10 STEPS2HR

Grain Free Apple Crumble Pie

4.0
1 Ratings

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Lemons and Basil

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Grain Free Apple Pie with almond meal crust and loaded with Granny Smith and Honey Crisp apples, so good!
2HR
Total Time

Lemons and Basil

With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
3 cups
Almond Flour
1/3 cup
Coconut Flour
1/2 tsp
1/2 tsp
Grass-Fed Gelatin
1
Egg , separated
yolk only
1 cup
3
Granny Smith Apples , cut, cored, peeled
4
Honeycrisp Apples , cut, cored, peeled
1/2 tsp
Ground Cinnamon
1/2 cup
Light Coconut Milk
1 Tbsp
Arrowroot Starch
1/2 tsp
Gelatin Powder

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Nutrition Per Serving

VIEW ALL
CALORIES
792
FAT
47.1 g
PROTEIN
12.6 g
CARBS
93.1 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C) and make sure rack is in middle position.
Step 2
For the crust, place the Almond Flour (2 cup), Coconut Flour (3 tablespoon), Sea Salt (4/8 teaspoon), Grass-Fed Gelatin (1/2 teaspoon) and Coconut Sugar (2 tablespoon) in a food process and pulse 2-3 times until well combined. Then add in the Egg (1) and Unsalted Butter (1 cup) and pulse an additional 8-10 times, quick pulses each time, then turn food processor on and let run until mixture begins to form dough.
Step 3
Flatten dough into round circle on plastic wrap, add another layer of plastic and put in refrigerator for approximately 25-30 minutes.
Step 4
Remove dough from refrigerator, discard plastic and paper, then add to buttered 9" pie plate and press the dough evenly along bottoms and side. Shape edges as desired. Put back in refrigerator for additional 20 minutes.
Step 5
Bake for 12 minutes with the pie weights, then remove both weights and wax paper and bake an additional 8-10 minutes or until edges begin to lightly brown.
Step 6
While the crust is refrigerating, melt the Unsalted Butter (2 tablespoon) on the stove top in a large pot over medium heat. Add Granny Smith Apple (3), Honeycrisp Apple (4), Coconut Sugar (1/4 cup), Ground Cinnamon (1/2 teaspoon) and Sea Salt (1/8 teaspoon)
Step 7
Cook apples, stirring every now and then, for 5 minutes or until the apples begin to release their juices. Next, pour Light Coconut Milk (1/2 cup) over apple mixture and continue to cook, continuously stirring, until apples are soft and liquid has thickened, about 5 minutes.
Step 8
Once apples are cooking, begin preparing the topping. Add Almond Flour (1 cup), Coconut Flour (2 tablespoon), Arrowroot Starch (1 tablespoon), Gelatin Powder (1/2 teaspoon), Coconut Sugar (1/2 cup) to the food processor and pulse 2-3 times. Add in Unsalted Butter (6 tablespoon) and pulse 8-10 times, quick pulses, just like before. Then let the food processor run until the mixture creates a crumbly dough.
Step 9
Prepare baking sheet with wax paper and spread crumbly dough out in even layer, bake for 10 minutes. Remove the baked crumbs from the baking sheet, add the pie crust (in pie plate) to the baking sheet (no wax paper), then add the cooked apple filling to the baked crust and top with hot crumbs.
Step 10
Bake for 10-12 minutes or until topping begins to turn golden brown, remove from oven, cool 20-30 minutes, then serve and enjoy.

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Nutrition Per Serving
Calories
792
% Daily Value*
Fat
47.1 g
60%
Saturated Fat
17.5 g
88%
Trans Fat
0.0 g
--
Cholesterol
83.0 mg
28%
Carbohydrates
93.1 g
34%
Fiber
19.0 g
68%
Sugars
61.0 g
--
Protein
12.6 g
25%
Sodium
168.2 mg
7%
Vitamin D
0.1 µg
0%
Calcium
156.7 mg
12%
Iron
2.9 mg
16%
Potassium
657.1 mg
14%
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