Honestly fall is my favorite season. There is so much to love about fall, especially the baked goods. All of the flavors and smells are just amazing. They are so warming and honestly straight up cozy. But it’s even better when all of those treats you enjoy are not only good for the soul, but good for your body. And this apple pie is just that. The crust is my favorite part of this dish, and it is literally the easiest pie crust I have ever made.
A few years ago I was making a pumpkin pie for Thanksgiving. I tried to make a real pie crust and couldn’t nail it. I even tried again the next year and it was a little better but still wasn’t perfect. I gave up on my pie crust making skills until I made this one. And not to brag, but I’m going to brag… I made this crust on the biggest whim. I just tossed it together in a blender and it worked. I was blown away at how perfectly it came out. Originally it was supposed to be a crumble for a berry crumble bake, but it ended up being a pie crust and I will not complain because it is so delicious. This crust (and the filling) is free from gluten, dairy, eggs, and grains. All you need is a blender or a food processor. I hope you guys love this one. It’s perfect to bring for Thanksgiving or for after a fall family Sunday dinner.
Some tips before making:
The dough will be sticky.
I recommend using 2 pieces of parchment paper for rolling.
I also recommend using a good amount of flour to cover the dough before rolling so it doesn’t stick to the paper to much.
I also stick the rolled out dough in the freezer for a few minutes to let it set. It makes it easier to transfer onto the pie dish.
If you are using a blender for the crust, I blend the cashews first then add the other ingredients.
1 tsp coconut sugar
1/2 cup almond flour
1/2 cup coconut flour
1/4 cup cashews
2 tsp chia seeds
1 tsp flaxseeds
1/2 cup maple syrup
1/2 cup melted coconut oil
pinch of sea salt
3-4 apples peeled and sliced thinly (I use honeycrisp)
2 tbsp coconut sugar
2 tsp vanilla extract
2 tsp cinnamon
Preheat oven to 350. Heavily coat your pie dish with coconut oil, even the edges. put all of the crust ingredients in a blender or a food processor. Blend until smooth. Transfer dough onto a pan/cutting board and roll into 1 ball. Then cut in half. Then seperately roll each into a ball again. Take each ball of dough and coat with a layer of flour. Take 2 large pieces of parchment paper and place one of the dough halves in between the 2 pieces. With a rolling pin and on a flat surface, roll out the dough until round (and large enough to fill the pie dish. Repeat for the second half of dough. Then, with both halves (still between the parchment paper), stick in the freezer for 5-10 minutes to set.
Next begin to assemble the filling. Combine your apple slices, sugar, vanilla, and cinnamon in a medium bowl and mix well.
Then take one of the crusts from the freezer. Remove the top layer of parchment paper, and flip the crust onto your pie dish. Slowly peel away the other piece of parchment paper. Press the crust down into the dish. Next pour your filling into the dish. Then remove the other dough from the freezer. Like the first piece, remove the top piece of parchment paper and flip onto the pie. Remove the second piece of parchment paper and trim away and excess dough. Press the edges of the crust so they are sealed together. Next I like to cut a few small lines in the middle to create a vent. Then place in preheated oven for about 30 minutes or until crust is golden brown.
I hope you guys love this one. Let me know what you’d like to see on here next, in the comments below!