I had 2 big posts on my blog from when I first started writing. They were from holiday dinners last fall and are chock filled with recipes. I decided to split the posts apart so you could find the recipes more easily. Here is the first of many …
For dessert, I wanted to make something that would appeal to everyone, except for me. That was easy; I would make something with fruit. In my book, fruit and dessert are like camping and vacation. Both are great, but you either go camping or you go on vacation. A camping trip is NOT a vacation. Dessert, the same thing, you either eat a piece of fruit or you eat dessert, fruit-based sweets are not dessert. Dessert requires chocolate and nuts and something potentially whipped.
I found a recipe in Primal Cravings for an open faced apple pie. Baking is the one thing, besides mayo, that I really do follow the recipe. My brother in-law is the pie maker in our family, so I have NEVER made a pie before and was a little nervous. You can see the results 🙂
Open faced Apple Pie from Primal Cravings
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: About 8
For the filling
• 2 tbsp. ghee
• 2 tbsp. apple juice concentrate (this is in the frozen food section)
• 1-2 tsp. cinnamon
• 1 tbsp. lemon juice
• 2 honey crisp apples (if they are in season) peeled and cored – this part sucks, I don’t have a good short cut for you other than use a good knife.
For the crust
• 1 cup tapioca flour
• ¼ cup coconut flour
• 6 tbsp. cold butter (I did use butter, not ghee, since I was nervous about the consistency, but might try it next time with ghee)
• 1 egg beaten
• 2 tbsp. apple juice concentrate
1. Preheat oven to 350
2. For filling, Sauté ghee, apple juice concentrate, cinnamon and lemon juice into a syrup, about 3 minutes. Add apples and stir to combine.
3. For crust, whisk flours together. Cut butter into small pieces and rub into the flour until it is a sandy texture. Add egg and AJ concentrate.
4. Lightly grease pie or tart pan with butter.
5. Press dough into pan and pour apples on top. Make sure crust has an edge on it, so apple mixture juice doesn’t run or bubble over.
6. Bake until browned, about 25 minutes
I made some coconut milk whipped cream to go along with it.
Coconut milk whipped cream:
• 2 cans of full fat coconut milk, refrigerated for at least 24 hours, 48 hours is better
• 1 tbsp. vanilla
• 1 tsp. – 1 tbsp. of sweetener (liquid stevia, coconut sugar, maple syrup), optional
1. Open the coconut milk and carefully scoop off the thickened milk on top.
2. Place in a bowl and beat with a mixer on high until it thickens. Add vanilla and sweetener to taste.
3. Place in refrigerator to thicken more if needed.
Serve Pie room temperature or slightly warmed with whipped cream on top or on the side.