Paleo deep dish apple pie with nut crumble topping

3.7/5 rating (6 votes)
Paleo deep dish apple pie with nut crumble topping
I knew when I received my new Emily Henry pie plate there had to be a new apple pie recipe.  I decided to make a crust for the bottom but top with a nut crumble.  Not sure why but it sounded good then topped with ice cream would make this Paleo pie the best one ever!
 
When you make the crust you do want to refrigerate it for at least 30 minutes to make it easier to work with .  The crust recipe will make 2 so you can either top the pie with it or save for another recipe.  Also, rolling out the dough with parchment paper does work really well.

 

Ingredients

  • Ingredients for the crust
  • 1 cup almond flour
  • 1 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 teaspoon sea salt
  • 1 cup palm shortening, room temperature
  • 1 large egg
  • 1 teaspoon white vinegar
  • 1/4 cup cold water, icy cold
  • ---------------------------------------------------------------
  • Ingredients for the apple pie filling and crumb topping
  • 3-4 apples, peeled and thinly sliced (honey crisp)
  • 2 teaspoons lemon juice
  • 1/2 cup coconut sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 3 tablespoons almond flour
  • 3 tablespoons coconut flour
  • 1/4 cup plus 1 tablespoon nuts (walnuts, almonds, pecans)
  • 4 tablespoons unsalted butter, cold and cubed
  • 1 tablespoon coconut sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1 egg white

Directions

  1. In a large mixing bowl sift the almond flour, coconut flour and tapioca flour.  Add in salt then stir well.  

     

  2. Take the palm shortening and break apart with your hands then work into the flour mixture until you have a crumble mixture.

     

  3. In a small bowl whisk egg then add in vinegar and cold water to combine well.  

     

  4. Add wet mixture slowly into the dry mixture and work into a ball by using your hands.

     

  5. Cut in two pieces and form into a disk shape. Wrap with plastic and refrigerate for at least 30 minutes.

     

  6. On a work board add a little almond flour down and lay one disk.  top with a little almond flour and top with a piece of parchment paper and roll out until you have the size you need for your pie plate.

     

  7. Preheat oven to 400 degrees F

     

  8. Brush your pie plate with melted coconut oil or butter then place your crust to line evenly.

  9. Poke the bottom of the crust about 4 times with a fork.

  10. Add in the apples then drizzle apple juice.

     

  11. Add in coconut sugar, cinnamon, nutmeg and cloves and carefully mix together using a spoon.  Press a fork around the edges of the crust and cut any extra dough.

     

  12. In a food processor add the almond flour, coconut flour, nuts, butter, sugar, cinnamon and sea salt.  Pulse until crumbly but not fine.

     

  13. Top over the apples.

     

  14. Whisk the egg white in a small bowl and brush the crust.

     

  15. Bake for 1 hour to 1 1/4 hour.

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