![]() ![]() Mix, then pour the dry ingredients over the apples. In a small dish, combine all of the dry ingredients for the filling: coconut sugar, tapioca flour, cinnamon, nutmeg and salt. Use tongs or your hands to mix the apples until they're well coated. Place the apples in a large mixing bowl and coat with lemon and the melted shortening. Wash, peel and core the apples, then slice them into thin pieces. You want to make the filling before the crust and crumble so that it has time to sit before baking. (See the trend here - easy, easy easy!) So, here's the process:įirst, preheat your oven to 425 degrees F. I took step-by-step photos for how to make a Paleo apple pie so that you can easily follow along. How to Make a Paleo Apple Pie with Crumble Topping ![]() Also, like the crust it is completely Paleo AND Vegan - grain free, dairy free and egg free. This low carb crumble topping is slightly sweeter than the crust, but still not overly sweet. I chose an almond flour crumble topping that uses similar ingredients as the crust and is extremely easy to throw together. This is where the crumble comes in handy! Yeah? So, I knew I wanted to have a super simple topping. In addition, my recipe calls for tapioca flour (used as a thickener), lemon juice, cinnamon, nutmeg and salt.Īll of these ingredients create a delicious Paleo and Vegan apple pie filling. This Paleo shortening bakes similarly to butter and is completely Vegan - I use it in quite a bit of my baking. Since this low carb apple pie filling is dairy free, instead of butter I used non-hydrogenated shortening. These are great baking apples because they are drier/less juicy. The type of apples I used were Golden Delicious and Criterian apples. this healthy apple pie filling is made with fresh, organic apples and lightly sweetened with coconut sugar. I mean, is there anything to complain about? This truly is an exceptional grain-free pie crust recipe and it's really easy to make. it has very little added sugar but tastes amazing.you don't roll the dough - just press it into a greased pie pan.There are a few things I absolutely love about this easy almond flour pie crust: Yes, perfect! That rarely happens when I bake something new, but it was meant to be I suppose. The first time I made this Paleo pie crust it was perfect. Meaning, you make the crust, press it into a greased pie pan and add the filling and crumble topping. In addition, the almond flour pie crust does not have to be chilled or blind baked in the oven. Yes, still sweetened, still a treat and still tastes amazing.but it has many nutritious qualities. In other words, this apple pie recipe is actually healthy. My goal with this Paleo apple pie was to make one that is low in sugar, egg free, dairy free and grain free. (Yes, that's over twenty pounds of apples we have eaten!)īut no regrets even the fact that I made this apple pie three times within a month to perfect the filling. Thanks to my desire to get the perfect Paleo apple pie recipe, we have managed to eat almost all of them within a month. I took my kids apple picking for the first time this year and we ended up with a whole lot of apples. It has a simple almond flour crust, lightly sweetened apple filling and a gluten free crumble topping that pairs perfectly with vanilla ice cream or a dollop of coconut cream. *Inspired by Emily B.This easy Paleo Apple Pie recipe is perfect for a family gathering or holiday celebration. Bake in the over for 30-40 minutes, until the crumble is crisp and golden, and the apples are soft underneath. Tip the apple filling into the pie case and top with the crumble.Using your fingertips, rub the butter into the flour, until the mixture resembles breadcrumbs. Make the crumble topping: sift the flour into a bowl and stir in the butter.Make the filling: put the apple slices in a bowl and stir in the sugar, flour and cinnamon.Bake blind in the preheated oven for 10 minutes, then remove the paper and beans and cook for a further 5 minutes until pale gold and sandy to the touch. Place a piece of nonstick baking paper on the pastry and pour rice or baking beans on top to weigh it down. Roll out the chilled pastry dough to fit a 20cm (8in) pie dish.Preheat the oven to Gas Mark 4, 180☌, fan 160☌. ![]() Wrap the dough in cling film and chill for 30 minutes before using.
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