A is for Apple, and the Arrival of Autumn. If you love apples like we do, this is your season….fresh apples are plentiful! We have quite a few orchards in our area, and access to a wide variety of organic heirloom breeds. Many of these orchards are “Pick Your Own” so that is exactly what we did to make this Grain Free Crumb Top Apple Pie. For the most flavorful pie use a variety of apples; instead of using just one type of apple, for instance, Granny Smith, try mixing sweet and tart apples for an incredible taste and texture.
4 to 6 Medium Apples, (we used a combination of tart, firm apples like Stayman)
½ to ¾ Cups Coconut or Palm Sugar
1 Tablespoon Lemon Juice (freshly squeezed from an organic lemon)
1 Tablespoon Organic Ground Cinnamon
2 ½ teaspoons Organic Ground Ginger
1 teaspoon Organic Ground Nutmeg
½ teaspoon Organic Ground Cloves
½ teaspoon Organic Ground Allspice
Pinch of Sea Salt
2 Tablespoons Arrowroot or Tapioca Starch
2 Tablespoons Pastured Butter
1 Cup of finely chopped nuts (we like Pecans and Almonds)
½ Cup Coconut or Palm Sugar
4 Tablespoon Pastured Butter (melted)
1 teaspoon Organic Ground Cinnamon
Preheat Oven to 425 degrees F.
Peel, core, and slice apples into a large bowl.
Add the coconut/palm sugar, lemon juice, cinnamon, ginger, nutmeg, cloves, allspice, sea salt, arrowroot or tapioca starch and toss to coat the apples.
Spoon the apple filling into your favorite gluten/grain free pie crust and scatter bits of butter on the top.
Bake for 15 minutes and remove the pie from the oven.
Sprinkle the crumb topping on the pie, pressing down gently with a spoon or palm of your hand.
Put the pie back in the oven and REDUCE the oven temperature to 350 degrees F. Continue baking the pie for 30 minutes or until the apples have softened and your crust and crumb topping is a light golden brown.
NOTE: If your crumb topping is cooking too quickly (like mine did) cover the pie with a sheet of parchment paper or aluminum foil.