We were making something pretty simple for dinner, so there was definitely a good reason to make dessert. I wasn’t sure what I was really in the mood for though – cake, pie, tarts, etc. It was down to pumpkin chocolate chip bread or apple pie. Apple pie won hands down. The pie was so delicious. You can’t really go wrong when you combine cinnamon, sugar, & fresh apples.

CRUST
Ingredients:
2 ½ cups GF Flour Mix
½ tsp salt
1 tsp organic cane sugar
1 tsp xantham gum
¾ cup coconut oil (room temperature)
1 egg lightly beaten
1 tsp vanilla
About 7 tbsp water

In a large bowl, whisk together flour, salt, sugar, and xantham gum. Slowly add in coconut oil in small amounts until it becomes a course meal.

Add in the lightly beaten egg and the vanilla and mix with a fork until dough is formed. Note: Be patient, this takes a little bit of time.

Knead dough while slowly adding in water a tablespoon at a time. Once the dough is a good texture, stop adding water. If you add too much water, it will make the dough sticky and hard to roll.

Place dough on wax paper lightly coated with GF flour. Place another sheet (it might take two sheets layered) on top so that the dough is sitting between sheets of wax paper. Roll until the dough is flat and about a centimeter thick.

Peel the top sheet of wax paper off and flip the dough (still rolled out with the bottom wax paper on) over the pie dish. Peel the remaining layer of wax paper off and press the dough into the pie dish.

When I do this, the crust typically breaks. DON’T WORRY! If it does break, just piece the dough together to cover the dish. Trim any overhang off of the edges. You can probably tell in the picture I posted that I did this ☺ Crumble any pieces of remaining dough, mix in a little bit of sugar and cinnamon, and save for topping.

Using a fork, poke several holes in the bottom of the crust.

FILLING
Ingredients:
6 medium granny smith apples
¼ cup brown sugar
¼ cup organic cane sugar
2 tbsp melted coconut oil or GHEE
1 tsp cinnamon
1 tbsp lemon juice

Peel, core, and slice apples. Place in a large mixing bowl and add lemon juice. Stir.

Melt two tablespoons of coconut oil or GHEE. Mix this with the brown sugar, cane sugar, and cinnamon. Mix with the apples.

Spoon apples into the crust until the pie is filled to the top of the pie dish. Pour juices over the top and sprinkle with the leftover crust crumbles.

Bake at 425 degrees for 15 minutes. Reduce the temperature to 350, and bake for 20 more minutes.

Enjoy with a scoop of vanilla ice cream (coconut ice cream is my new fav!).