When I was younger, my dad and I always baked together. Whether it was for a party at school, holiday or we just wanted to have dessert after dinner, dad always made it a special time for us. I remember him letting me do all the mixing, never any of the apple coring or slicing, for obvious reasons, and of course all the taste testing!
The first pie I ever made with just his watchful eye ended up coming out more like an apple pie rollatini but hey it still tasted great and the best part, I got to spend time with my dad. The only baking he really does now is making the “arduous” Betty Crocker or Duncan Hines brownies from a box, lol. Even though my dad has reduced his baking over the years, he still was able to pass on a passion and love for food to me.
And considering it is National Pie Day, I thought it only appropriate to showcase my passion and post a family recipe, that has since been modified (by me) to be gluten and dairy free and yet has maintained its addictive qualities of being absolutely delicious!
2 cups almond flour
1/2 cup melted coconut oil
2 Tbsp. full fat coconut yogurt
2 Tbsp. maple syrup
Combine coconut oil, yogurt and maple syrup
Using a rubber spatula, mix in almond flour ingredients until slightly combined. Be sure not over mix.
Press the dough into the bottom and sides of a 9-inch pie pan.
Cover crust with plastic wrap, and freeze for at least 1 hour or until ready to bake.
3 medium granny smith and 2 pink lady apples
1 tablespoon fresh lemon juice
2 tablespoons melted coconut oil
1 teaspoon ground cinnamon
1/8 tsp nutmeg
1/16 tsp ginger
1/4 cup maple syrup
2 tablespoons water
½ cup full fat coconut milk
1 tsp vanilla extract
Streusel Topping (Optional)
½ cup almond flour
2 tablespoon ground flax seed
2 tablespoons arrowroot powder
1 tsp powdered stevia
1 1/2 Tbsp. coconut oil
1½ teaspoons full fat coconut milk
½ teaspoon vanilla extract
1/2 cup walnuts and/or pecans
Mix all ingredients together using your hands (mixture will be crumbly)
Preheat oven to 350 degrees F
Peeled, core and slice apples to ¼-inch thickness
In a large bowl, mix together the apples, lemon juice, coconut oil, cinnamon, ginger and nutmeg.
in a separate bowl, mix maple syrup and coconut milk until combined
Pour mixture over the apples. Toss apples until they are fully coated in with the sauce.
Pour apples into chilled pie crust (top with streusel topping if desired)
Bake for 40 minutes until apples are tender (this where my dad would do his infamous fork check!)
Cool pie on a wire rack. Serve warm or at room temperature.
*Recipe serves 10 people.