Apple Crumble Pie
Paleo
Prep Time: 45 minutes
Cook Time: 50 minutes
Yield: 10 servings
Crust Ingredients:
- 1 cup blanched almond flour
- 2 Tbsp coconut flour
- 2/3 cup tapioca flour
- 1/2 cup butter
- 1 Tbsp maple sugar or coconut sugar
- 1/2 tsp salt
- 1 egg
Crust Directions:
- Pulse all ingredients except egg in food processor.
- Add egg and pulse until a dough forms.
- Form ball and wrap in plastic wrap and flatten into discs, and chill.
- Roll dough out into a 12” circle between two sheets of parchment paper, dusting with flour to prevent sticking.
- Pressing dough into 9” pie dish.
- Refrigerate.
Apple Pie Filling Ingredients:
- 5-6 large (2 lb+) Honey crisp and Granny Smith apples
- 1 tbsp lemon juice
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 cup + 2 Tbsp maple sugar or coconut sugar
- 1 tsp pure vanilla extract
- 1 Tbsp arrowroot floor
Apple Filling Directions:
- Preheat your oven to 400° F.
- Peeled, cored, and sliced apples into 1/4” slices.
- Combine apples and lemon juice.
- Add remaining ingredients.
- Place in the refrigerator while making the crumb topping.
Crumble Topping Ingredients:
- 6 Tbsp pure maple sugar or coconut sugar
- 1/2 cup almond flour
- 1 tsp cinnamon
- 1/3 cup butter
- 3/4 cup pecans, chopped
- 1/8 tsp salt
Crumble Topping Directions:
- You can use a pastry blender, fork, or food processor to make the topping.
- Place all ingredients except for the chopped nuts food processor and pulse until crumbly.
- Add chopped nuts.
- Put in freezer for 5 minutes.
Combining PIe:
- Remove crust and filling from the refrigerator.
- Crimp the edges of the pie crust.
- Add the apple filling.
- Crumble crumble topping over the filling.
- Place the pie dish on a baking sheet and loosely cover the top of the pie with foil.
- Bake at 400° F for 20 minutes.
- Remove foil and bake an additonal 30 minutes at 375° F.
- Cool 2-3 hours before serving.