Today was one of those days that called for a little sunshine. And that sunshine was apple pie.
I have a love for baking that has slowly developed over the past six years since Nate and I were first married. Contrary to popular belief, baking doesn’t come naturally just because of my Amish heritage. BUT, I do credit that for my want to learn. And, boy, have I had some great baking fails (like using powdered sugar instead of flour…face palm). Thankfully, today wasn’t one of those days!
Nate recently ended Whole30 and has decided to make some lifestyle changes. I have wholeheartedly embraced his decision and have loved experimenting in the kitchen. Call me crazy, but it energizes me (unless I have a wild toddler trying to pull everything off my counters. Praise God for baby gates!). While meal planning this morning, the rain was beckoning me through my kitchen windows, so, naturally, I decided to respond. Hello, Pinterest! I put a few different recipes together, kicked Nate out of the kitchen, and created this masterful pie (I’m thanking my past self for not purging my pie pan. #minimalism). Despite the aroma of cinnamon and apples, Nate was pleasantly surprised and enjoyed the rare happenstance we call dessert!
Below are the recipes I used. They’re Whole30 approved sans honey and cornstarch (and probably the apple juice concentrate, too), but, hey. Cheat days are ok! A huge shout out to my mother-in-law who makes THE most delicious apple pie, hands. down!! I was eager to try her recipe, because it’s Nate’s favorite. So, here you go!
Coconut Flour Pie Crust
1/2 cup coconut oil, melted
1/4 teaspoon sea salt
3/4 cup coconut flour
1-3 Tablespoons raw honey, optional (I used 2)
Preheat your oven to 400 degrees. Beat the oil, eggs, salt, and honey together with a fork, then add the flour. Stir until the dough holds together. Gather the dough into a ball, then pat into a 9″ greased pie pan. Prick the dough with a fork (I forgot to do this…oops!). Set aside. (Double this recipe if you intend to make a top crust for your pie as well.)
Dixie’s Apple Pie
6 large or 8 small Granny Smith & Gala apples (I used 5 small Granny Smith and 3 small Gala)
1 can apple juice concentrate
2 Tablespoons cornstarch
1 Tablespoon cinnamon
Peel, core, and slice the apples. Pour half a can of the apple juice concentrate into a pan and cook the apples for approximately 7-10 minutes on medium-high heat (you want them to be soft but not mushy). Mix the other half of the can of apple juice concentrate with the cornstarch and cinnamon. Add this to the pan when the apples are done cooking. Place the mixture in the crust. Surround the edges of your crust with tin foil to protect them from burning. Bake at 400 degrees for 35-45 minutes. (If you doubled your crust recipe, bake the pie for 25 minutes. Then, remove your tin foil, add your top crust, sprinkle with cinnamon, and reapply the tin foil. Bake for an additional 10-20 minutes.)
Notes: My crust did not gather as I expected it to. I simply made do and pressed it into my pie plate, hoping it would suffice. The top crust that I added was a little trickier since it wasn’t like a typical crust. I simply added piece by piece until the entire top of my pie was covered. I also added the step involving tin foil due to the unusual crust. As you can see from the picture, my bottom crust ended up being a bit darker than the top but it did not taste burnt.
Nate gave this pie a 7.5/10. The crust was soft and did not hold together as typical crusts do. It also did not have much of a flavor, but it did add a “crusty filler,” if you will. I enjoyed surprising the boys, knowing it was a welcome joy as we haven’t had dessert in our home for quite some time. I’ll admit, it was my first time making a pie from start to finish since I usually buy my crusts, but this was so easy to do that I’m sure I’ll be trying it again!