Just in time for Thanksgiving, I’m making gluten, grain, and egg free apple pie. It’s supper simple and tastes great. Start with easy peasy pie crust made in your Ninja or food processor.
1 1/4 cup almond flour
1 tablespoon coconut flour
4 tablespoons palm oil or ghee, or butter (melted)
1 tablespoon flax seed for egg replacement (1 egg)
3 tablespoons water for egg replacement. If you use an egg, discard water.
Directions: Combine all ingredients in Ninja and mix until a ball of dough forms. Press into pie dish and bake on 350 for 20 minutes or until golden brown.
I use about 6 to 8 green and red apples because I like my pie a little tart and a little sweet.
6 to 8 green and/or red apples (pealed, cored and sliced)
2 tablespoons cinnamon (use to taste and cut back or add more as you prefer)
Natural Sugar (2 tablespoons maple syrup or honey, or liquid or natural stevia, or monk fruit to taste)
Directions: Prepare apples while crust is cooking. Place about a tablespoon of water in the bottom of a pan and place the apples inside. Add the cinnamon and sugar. After cooking you can taste test to add more sugar if needed. I don’t like a lot and sometimes none at all. Cook the apples until they are soft but not mushy. I cook for about 15 to 25 minutes on low heat covered. Be sure to stir often so they don’t stick. The water is to help with sticking. When your apples are cooked, poor them into your pie crust and you’re done. Refrigerate or serve hot.