Seriously, who doesn't love a good apple pie? Some days I just miss those kinds of dishes. It is especially hard moving into fall and seeing all the yummy baked goodies to usher in this beautiful season. I created this for a couple of reasons. First, I wanted pie. And not just any pie. I wanted salted caramel apple pie (and this has that element to it with the addition of a pinch of salt to the apple mixture) The second reason I made this is because the holidays are coming, and it is the perfect special occasion treat. I will tell you however, that coconut flour is a bear. A BEAR! Without eggs, it is virtually impossible to work with. Uber-frustrating! So this pie crust is a long fought battle of the wills between me and coconut flour. Is it perfect? Nope. Coconut flour absorbs half its weight. So instead of the salty caramel goodness staying in the pie, some seeped into the coconut crust (even though I pre-baked it!) But, as my daughter summed it up last night eating a big piece; "Mom, this is fantastic for your weird diet, and really good for normal people's diets"....Ok then! Today I sliced up a piece for her and her friend after school and they both wanted seconds.
I also topped the pie with coconut flakes. I did not dare to top it with the fragile coconut crust, and thought it would be overdoing the coconut element to make it into a crumble, so I topped it with easy breezy large flakes 10 minutes before it was done and they browned nicely on top.
Cooking the pie was pretty straight forward. The only tricky component to the whole recipe is baking it. I placed the pie on a cookie sheet to catch caramelizing dribbles (didn't happen with the coconut flour absorbing so much of it) and covered the pie with a piece of parchment paper and then topped it loosely with a metal cake pan to help keep the juices in and prevent the apple slices from drying out. I did not want aluminum foil on top due to how toxic it can be, but you could use that too if you wanted to. I also cooked the pie for almost 90 minutes to make sure the apples slices were tender. I toyed around with the idea of pre-cooking the apple pie mixture half way before baking, but ended up not trying it. If you try that and it turns out let me know. This pie was almost better then next day. The coconut flour crust was a tad bit less crumbly but the coconut flakes were less crisp.
And lastly, the sugar. Well, yes, this pie is sweetened. I used 1/2 cup maple syrup and 2 Tbls of coconut sugar. This is a special occasion treat, and most likely not a great recipe if you are struggling with blood sugar issues (like me, ha ha) adrenal issues or are new to the diet and are not tolerating sugar. As sugar goes, this is a conservative amount. If I could put a warning label on it, I would. Be forewarned; there is some natural sugars (the ones in this recipe are allowed on AIP). I plan to make this or a pumpkin version for Thanksgiving. I will work on pumpkin pie next. Three cheers for pie!!
- 3/4 cup. coconut flour
- pinches of salt
- 1/3 cup plus 1 Tbls. coconut oil
- 1/3 cup finely shredded coconut
- 6 large apples slices thin
- 2 Tbls coconut sugar
- 1/2 cup maple syrup
- 1 1/2 tsp. cinnamon
- 1 tsp ground ginger
- pinch salt
- 1 tsp. arrowroot powder
- 3/4 cup fancy large coconut shreds
- Put coconut flour, pinch salt, coconut oil and shredded coconut in food processor. Blend until it looks like wet sand. Pour into an 8-inch pie shell. With clean fingers, press down into pie pan until you form a complete crust.
- Bake crust at 350 for 15-20 min or until it starts to brown. Remove crust from oven.
- Slice apples into almost paper thin slices. (I did not remove skins but you can if you want) Toss apple slices first with cinnamon, ginger and pinch of salt. Then add arrowroot powder and toss again. Add pinch salt and then the maple syrup and coconut sugar. Pour into pie pan with partially baked coconut crust.
- Top pie with a loose sheet of parchment paper. Top that with a cake pan. I pushed my cake pan down so that it was touching the sides of the pie pan, but did not cause any of the apple mixture to ooze out. You will want to check the pie a few times while it is baking to make sure it is baking evenly, etc. Bake for about 80 min. at 350 degrees. Pull out of the oven, remove parchment and cake pan and top with coconut. Let it bake for another 10 minutes to brown. Remove from oven and let cool. Serve slightly warm.