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THE BEST APPLE PIE AND AN APPLE FEST

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PIE/

INGREDIENTS
For the pie crust:
– 1 1/2 cups (120g) of oats
– 1 cup of buckwheat flour
– 2/3 cup (90g) coconut oil
– 1/2 cup (100g) of coconut sugar
– 1 tsp cinnamon
– 1 tsp baking powder
– cold water as needed
– a pinch of salt

For the apple pie filling:


– 1 kg of apples (about 8 medium apples)
– 1 tsp cinnamon
– 1 tsp pumpkin pie spice (optional)
– 1/4 tsp nutmeg
– 1/4 tsp ginger
– 2 Tbsp fresh lemon juice
– 2 Tbsp maple syrup or agave
– 1.5 tsp buckwheat flour or arrorroot powder
– 4 tsp coconut sugar or 2 Tbsp maple syrup
– a pinch of salt

You’ll also need:


– 9 inch spring form
– some water or dairy-free milk like almond milk

NOTES:
– If you don’t have a food processor, substitute the oats with more buckwheat flour. Then you’d need 2
1/2 cups or 240g of buckwheat flour.

METHOD:

1. Pre-heat the oven to 180°C and grease a 9-inch spring form with
coconut oil.
2. Start by making the crust. Simply add the oats to a food
processor and crush them into a flour. Add all other ingredients
and mix them well. Add cold water, one tablespoon at a ti me if
mixture is dry, until a dough forms. I needed about 2
tablespoons of water.

3. Use 2/3 of the dough for the base and 1/3 for the top. Evenly
press the larger dough into the pan, pressing all the way up the
sides and set aside.

4. To make the filling, peel and core the apples. Add them to a
large bowl along with remaining ingredients and toss until
everything is evenly combined. Pour the apple mixture into the
crust and lightly press down to fit all the apples in.Transfer to a
floured surface and gently mold together with hands, handling
as little as possible. Divide in two, making one (the bottom
crust) slightly larger.

5. Transfer the remaining dough to a floured surface and gently


mold together with hands, handling as little as possible.

6. Gently roll out the crust using only as much flour as


needed. You can cut the crust for the top into strips and do a
lattice top (great tutorial here), or just lay the whole crust over
the apples for a traditional pie top. If you choose the latter,
you’ll need to poke several little holes with a knife to let steam
escape. I did it with the lattice top, too, just because I think it
looks pretty.

7. Brush the pie lightly with water or dairy-free milk using a


cooking brush.

8. Place the spring form on a baking sheet and bake for 30


minutes. Then cover the form with tin foil to avoid burning.
Press the foil down with a towel to force juices up over the
surface of the apples. Bake for another 50 – 60 minutes.

9. The Apple Pie is ready when the juices have thickened a nd the
crust has a deep golden color. Remove from the oven and set
aside to cool completely before slicing.

Tastes delicious on its own or with homemade coconut whipped cream.

Enjoy!