2 cups blanched almond flour
2 Tbsp coconut flour
1 tsp sea salt
2 Tbsp Monk Fruit or coconut sugar
2 tbsp vegan butter for dairy-free options or your option of butter( grass-fed butter)
3 to 4 tablespoons ice water, plus more as needed
3 lbs apples crisp, (I like Granny Smith) peeled and sliced into even 1/4” slices
1/4 sea salt
1 1/2 tsp cinnamon
1/8 tsp ginger powder
1 tbsp lemon juice to toss with sliced apples
1/3 cup Monk Fruit or coconut sugar
1 tsp pure vanilla extract
1 1/2 tsp almond flour
2 tbsp vegan butter, cold, cut into small pieces (optional)
Prepare the Pie Crust
In a large bowl or food processor, combine the flour, sugar, and salt.
Add the cubed butter, use a fork to work it into the flour with a fork until it breaks down to dime-sized pieces. You can use a food processor for less handwork.
Gradually add the ice water and mix just until the dough can be pressed together. Same process if you are using a food processor.
Gather the dough into a ball and split it into two equal parts.
Wrap dough balls in plastic wrap and flatten them into discs, then chill in the fridge for 1 hour.
Preheat the oven to 350˚F (180˚C).
For the Apple Filling:
Peel and remove the core from apples, then slice. ( I like thinly sliced apples).
Place apples in a large bowl, toss sliced apples with sugar, lemon juice, ginger powder, vanilla extract, almond flour, melted vegan butter. Toss until the apples are well-coated. Then set aside.
Back to the Pie Crust:
Get your glass pie dish ready.
On a lightly floured surface, roll out the dough into a 12" circle between two sheets of parchment paper, dusting with almond flour or coconut flour if needed.
Transfer one round to a greased 8-inch (20-cm) pie dish and gently press against the bottom and sides. Trim the excess dough around the edges, then prick the bottom of the pie crust all over with a fork.
Pour the apples into the bottom crust and cover them with the top crust. Trim the excess dough around the edges, then crimp the top and bottom crusts together with a fork. Brush the top of the crust with the remaining tablespoon of melted vegan butter and sprinkle with the remaining teaspoon of sugar and cinnamon. Cut 4 vents in the top crust.
Bake for 1 hour, until crust is starting to turn golden brown.
Let cool for 20 to 30 minutes, then slice and serve.
Clean eating Enjoy!
Your Clean Eating Nutritionist
Antoinette Ouattara, MPH, MS,
Clean Eating Nutritionist
Clean Eating Detox Coach
Holistic Health and Wellness Coach
Weight Loss Coach.
Public Health Professional