![]() Prepare the crust according to these instructions, including pre-baking 15 minutes.It is worth it, and you may never want to make a dough-lattice topped pie again once you’ve tried this streusel.Ī ton of information, I know, but since there are several components to this pie, I wanted to walk you through it! Thanks for sticking with me through almost 1,000 words about pie.įor a quick recipe video, click here for our new web story! You’ll want to eat it immediately, but resist! Muster all your self control and cover the pie with it. It is a simple streusel “mix dry, mix wet, combine” scenario, but once you’re done – wow. Once you’ve tossed together the quick filling, you’re going to make the crumb topping. ![]() (When you find them, make sure to grab an extra bag so you can make apple pie paleola, too!) Streusel me, baby Just make sure you are not using freeze dried. You can find unsweetened dried apples online, or at Whole Foods or Trader Joe’s. I chop them up pretty finely so that there are no awkward pieces in your bite of pie, and I swear, you don’t even know they’re there. Because they are dried, their apple flavor is super concentrated, so they add exponentially more apple-y-ness ( how do you spell that word?!) without extra bulk or moisture. Here’s a trick for taking the apple-y-ness of your apple pie to the next level: dried apples. You’ll toss the prepared apples in a large bowl with coconut sugar (another paleo-friendly swap), fresh lemon juice (which brings out the sweetness), tapioca starch (which absorbs excess moisture in the filling), a ton of cinnamon, and… drumroll… a secret ingredient! My secret ingredient for maximum apple flavor If you want more information on how to choose apples for pie, check out my friend Kristen’s in-depth tutorial. I used Honeycrisp, Cortlandt, and Granny Smith for this pie and it turned out beautifully – sweet enough without being too one dimensional. I recommend semi-tart varieties of apples. Otherwise, I guess you get a good arm workout! I will admit that my hand crank peeler/corer/slicer is one of the very few unitaskers that I allow in my kitchen, but it is so worth it when you want to make apple pie. Start with peeled, cored, and sliced apples. It’s a pretty standard filling that I modeled after the way I used to see my mom make her pies (I don’t know if she ever used a recipe for the filling, actually, but I do!). Just let them cool completely and put them in a jar in the back of the cabinet for the next pie shell! Next, the pie filling But once you’ve used them as pie weights, don’t eat them. You can use any type of beans that you want, but I like kidney beans best because they are so large. ![]() You casually find a 1-lb bag of them at the grocery store for around $0.99. Instead, I use dry kidney beans to fill my pie shells while they pre-bake. What’s that? You haven’t felt the need to invest $10+ on a unitasker? That’s ok. No, thanks.Īdd your pie weights in to the cavity of the pie crust (the pie “shell”), on top of the parchment. Do not use wax paper! The wax will melt into the pie crust. Then, cover the crust with a layer of lightly greased parchment paper. The method is simple: Press the crust into the pan and trim the edges or fancy it up however you want to (crimp it between your thumb and first and second fingers, if you want). This is a thin crust – just enough to support the apples without interfering – so it needs a little extra reinforcement. Without a little bit of the sturdiness that baking provides, the crust may absorb too much moisture from the filling while it is baking and end up a mushy mess, instead of the layer of pie reinforcement that it should be. Second, because pre-baking provides sort of a shield against the moisture of the filling. Pre-baking gives it a head start so that the crust is done when the filling is done Two reasons: First, because once the crust is filled with a thick layer of wet apple filling, it is harder for it to cook through. Then carefully transfer it to the pie plate and pre-bake for 10 minutes. You’ll make the dough in the food processor (let the machines do the work!) and roll it out between two pieces of wax or parchment paper. Plus, a few tablespoons of water to pull it all together. It’s newer to the site, made from a simple combination of almond flour, cassava flour, egg, butter (or shortening), and a pinch of salt. The pie starts with my go-to grain free crust recipe. While it looks pretty standard on the surface, rest assured it is (as always!) totally gluten free, grain free, refined sugar free, and paleo-friendly. Maybe this is self-explanatory, but there are a couple of crucial differences between this and a traditional apple pie. Once you’ve waited for it to cool just enough to get to one degree below “sear your tongue so badly you regret it for days”, boy have you earned your slice.
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