Easy Alpha-gal safe Apple Pie
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Fall is just around the corner and I am beyond excited. Not only does this mean the weather will be great, soon all the evil ticks won’t be something to worry about (at least for a short time). Of course, the smell of cinnamon and apples in the house is another bonus, so I’ve been playing with an Alpha-gal safe apple pie recipe that’s also Paleo and can be modified for vegans. I’m still struggling with the pie crust – AH! gluten-free pie crust isn’t easy to work with! BUT it sure does taste wonderful, and it’s so easy to make. So while I am not quite where I’d like to be with presentation, this is a hit with my husband and me, too. Make sure to preheat your oven to 350°F before you start. Note: I used aluminum this time and I recycle these. I’ll try my glass pie plate next time like with the Shepard’s Pie recipe and see how it goes.
Alpha-gal safe Apple Pie – Filling
- 2 Honeycrisp apples (if you like a more tart pie, use Pink Ladies) – peeled, cored, sliced and chopped (I did 3 in my previous pie and it was too many apples for an 8½ round pie plate)
- 1 Granny Smith apple – peeled, cored, sliced and chopped
- ½ cup coconut sugar (I used Big Tree Farms)
- 2 tablespoons tapioca flour
- 2 tablespoons Fresh Harvest butter olive oil (this is vegan), you can also use your favorite vegan butter substitute
- 2.5 tablespoons fresh lemon juice
- 1 tablespoon vanilla
- 2 teaspoons cinnamon
- ½ teaspoon sea salt
- ¼ teaspoon grated nutmeg
- Whole cloves, grind them yourself – to taste (I used about 4 of them, I don’t like it to be too strong on the cloves, so usee more if you love them)
Directions: Mix it all up in a bowl, and just coat those apples with all those beautiful ingredients. Let it sit while you grab your crust. Inhale. Smells.SO.good. That’s it! Easy peasy.
Alpha-gal safe Apple Pie – Crust
- 3 cups almond flour
- 1 cup tapioca flour
- 2 tablespoons raw, local honey (vegan modification: use coconut sugar. I feel like the honey helps the crust stick a bit more)
- ½ teaspoon sea salt
- ½ to ¾ cup Fresh Harvest butter olive oil (again you can use your favorite vegan butter substitute)
- 1 large egg cold (vegan modification: sub ¼ unsweetened applesauce in lieu of an egg)
Directions: Add all dry ingredients to a food processor with the butter olive oil and mix until it looks like crumbs (some call this “coarse meal”). Whisk your egg and add it to the mixture, then add the honey. I prefer to move the mixture to a glass bowl and mix with my hands at this point, but totally not necessary. Once the dough is mixed, roll it into a ball, divide it in half, wrap it and put it in the fridge. I usually refrigerate it overnight. In my head it will make it easier to work with, but I am finding out there’s no actual science behind that ha! Take one half of the dough out of the fridge, roll it out and fit it into your pie plate. Put the filling inside. Now here’s where I have my issues. I used a pizza cutter to do the topping of my pie. The heat from my hands turns my dough into a gooey texture. The lines of dough I cut, fell apart – but it I did better than last time so I will keep working on this. On the topping, I say do what works easiest for you.
Alpha-gal safe Apple Pie – Baking
Alright, let’s get cookin’. Stick that baby onto a cookie sheet on the middle rack of your pre-heated 350°F and bake for fifteen minutes. Then turn your oven up to 425°F and bake another 40-50 minutes until the apples are tender. You can put aluminum foil over the pie if your crust starts to brown too quickly.
Once it’s finished baking, remove from oven and let cool for about 15 minutes. Slice and serve with topping of your choice.
Enjoy!
