This pie made my day! The process, the lovely smell of it baking in the oven and then to enjoy it. Enjoy it for real. It was indeed a special moment for me this week. It takes a while to make this but you deserve that time, this is self-care.
- PIE CRUST
- 2 dl almond flour
- 2 Tbsp coconut flour
- 1,5 dl tapioca flour
- 1 dl coconut oil (preferably not liquid)
- 1 tsp agave syrup or coconut sugar
- 1/2 tsp sea salt
- Chia egg: 1 tbsp chia seeds mixed with 3 tbsp water (ready to use after 5 minutes)
Put all the ingredients in a food processor or a blender and pulse until it forms a dough. Gather the dough and form it to a ball before pressing it into your pie dish. If the dough is very sticky, you can add a bit (not too much!) of almond or tapioca flour. To get the dough into your pie dish, you can simply press it out using your hands, it helps if they are slightly wet and cold. Once pressed into the pie dish, make small holes all over it using a fork – this way you prevent it from puffing up while baking. For a partially baked crust, bake at 225°C for about 6-8 minutes. Meanwhile, move on to the second step which is to make the filling.
- 5-6 apples (4 red, 2 green)
- 1 tbsp coconut sugar or agave syrup
- 1 tbsp cinnamon powder (I use a lot, if you want less feel free to reduce amount)
- 1 tbsp coconut oil (liquid)
Start by peeling the apples and cutting them into thin slices. Then, gently mix (not in a blender but with a spoon or your hands) the apples with the sweetener, cinnamon and coconut oil and put it in a pot. Add some water, just a tiny bit and wait for it to become hot. Let it simmer for a while on low temperature, until the water reduces and the apples become soft-ish. Meanwhile, move on to the third step.
- 2 dl gluten free oats
- 2 tbsp coconut oil (preferably not liquid)
- 0.5 dl almond flour
- 2 tbsp chia seeds
- 2 tbsp agave syrup
- 2 tsp cardamom
- A pinch of sea salt
Put everything in a bowl and mix together using your hands. GREAT! Now it’s time to put step 1, 2 and 3 together. Start by putting the filling in the pre-baked pie crust and then spread the topping evenly on top of the apples. Put the pie in the middle of the oven (175°C) for about 30 minutes, check in after 20 minutes or so to make sure it’s doing fine. Enjoy!
…or no! I forgot, you need to make this amazing vanilla cream as well!
- 2 dl soaked cashews (rinse the water you’ve soaked them in)*
- 1 fresh vanilla bean (scrape out the seeds)
- 1-2 tsp tahini (made from white sesame seeds)
- 1 tbsp agave syrup
- A pinch of sea salt
- 1 dl water
Place the soaked cashews in a blender together with the rest of the ingredients and mix smoothly. You might need to add a tiny bit more water but just a little at a time until you reach the preferred consistency.
*You have to soak the cashews before using them, preferably for at least an hour but usually it works after 15-20 minutes as well. Make sure you rinse them thoroughly before you start.