Dutch Apple Pie

Dutch Apple Pie

I wasn’t even out of elementary school when Miss Sheri, who I lovingly call my ‘second mom,’ taught me to make an apple pie. Sheri lived on an apple orchard and could bake and cook with the best of them. I’ll never forget learning to make her famous Dutch Apple Pie in their old farm house. As you can imagine, this was a special recipe for me to adapt to the AIP menu.

Dutch Apple Pie
 
Prep time
Cook time
Total time
 
I wasn't even out of elementary school when Miss Sheri, who I lovingly call my 'second mom,' taught me to make an apple pie. Sheri lived on an apple orchard and could bake and cook with the best of them. I'll never forget learning to make her famous Dutch Apple Pie in their old farm house. As you can imagine, this was a special recipe for me to adapt to the AIP menu.
Author:
Serves: 8
Ingredients
For the crust:
  • 1/2 cup coconut flour
  • 1/4 cup arrowroot flour
  • 1/4 tsp salt
  • 1 gelatin egg substitute (see below)
  • 1/3 cup palm shortening or lard
  • 5-6 tbsp ice water
For the Filling:
  • 5-6 medium Granny Smith or Jonathan apples, peeled, cored and sliced
  • 3 tbsp sucanat (also called evaporated cane juice or organic sugar)
  • 1 tsp cinnamon
For the crumb topping:
  • 1/2 cup shredded coconut, unsweetened
  • 1/2 cup arrowroot flour
  • 2 tbsp coconut flour
  • 1 tsp cinnamon
  • 3 tbsp honey
Directions
For the crust:
  1. Preheat oven to 350.
  2. In food processor, pulse coconut flour, arrowroot flour and salt until combined (4-5 times).
  3. Prepare gelatin egg: Whisk 1 tbsp gelatin into 1 tbsp room-temp water. Add 2 tbsp boiling water and whisk vigorously until dissolved and frothy. Add to food processor and pulse 5-6 times, until crumbly.
  4. Add shortening to food processor. Pulse 5-6 times.
  5. Add cold water, one tablespoon at a time. Pulse 2-3 times after each addition to combine. Mixture will be slightly crumbly.
  6. Pour contents directly into 8" pie plate. Press into bottom and sides, fluting edges if desired.
For the filling:
  1. In a small dish, mix cinnamon and sugar.
  2. Layer half of the apples into the pie crust. Sprinkle half of the cinnamon mixture over apples. Repeat with remaining apples and cinnamon.
For the crumb topping:
  1. Mix dry ingredients in a medium mixing bowl.
  2. Add honey to dry mixture, mashing and kneading with fork to incorporate. When all or most of the crumb mixture is moistened from the honey, crumble over the top of the apples.
  3. Bake for 20 minutes, cover loosely with foil and bake an additional 30-35 minutes.

 

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