What makes this apple pie the best ever is the love and quality ingredients that went into it. My lovely friend Julia from Dessert Medicine was visiting and we got busy in the kitchen.
It's a wonderful experience to share space in the kitchen with someone and let each others intuitive powers flow and blend together.
We had an abundance of apples and a vision of an apple pie a few days prior to making this, and without rules, recipes, or expectations, we joined to execute the most amazing pie I've ever created. Julia made the crust and I made the filling. Together we made magic!
I invite you to play in the kitchen with friends, lovers, and family. You too can create something delicious, wether you're a self-proclaimed chef or not. All you need is some inspiration, a few ingredients, and some good intentions.
Ingredients
Crust:
2 cups gluten-free oats
1 cup almonds
2 Tablespoons flax seeds or chia seeds, plus 1/4 cup water
2 Tablespoons pure maple syrup
1 Tablespoon lucuma powder
1/2 teaspoon cinnamon
1/4 teaspoon each ginger, nutmeg, cardamom
1/4 teaspoon himalayan salt
1/4 cup coconut oil, melted
Apple Filling:
5 apples, sliced
¼ cup coconut palm sugar
3 Tablespoons melted coconut oil
2 Tablespoons pure maple syrup
2 Tablespoons lucuma powder
1 teaspoon cinnamon
1 teaspoon cardamom
½ teaspoon reishi powder
Pinch of nutmeg
Pinch of sea salt
Procedure
- Preheat oven to 350 F.
To make crust:
- Grind flax or chia in a spice grinder, to make a powder and mix with water to make a gel.
- Blend oats and almonds in a high power blender, into a flour.
- Melt down coconut oil, if not already liquid.
- Add all ingredients to a large mixing bowl and mix by hand.
- Press crust mixture into a pie dish, evenly pinching the sides and set aside.
To make apple filling:
- Combine all filling ingredients in a bowl. Taste and adjust flavor/sweetness to your preference.
- Pour over crust and spread out evenly in pie pan.
- Bake for 45-50 minutes, until crust is slightly browned and apples are cooked through and soft.
Serve with ice cream. We served it with a homemade Honey Lavender Coconut Ice Cream that I had in my freezer (recipe coming soon!).