This All-American Apple pie is my husband’s favorite dessert topped with homemade ice cream. With a layer of apples cooked in Kahlua, vanilla beans, and fresh ginger, and topped with the crunch of fresh sliced apples, this pie marries texture and creamy flavors. Lastly, it’s baked in a coconut-almond gluten free, dairy free crust. Beautiful and tantalizing at the same time.
By: Bekie A
5-6 large golden apples (peel & core)
(Micro plane 3 apples, slice the other 2 or 3)
1/4 cup earthsbest soy-free/dairy-free butter
1 vanilla bean scraped or 1 Tbsp of vanilla
1/4 tsp ground cinnamon
1/2 tsp of grated fresh ginger
1/4 cup brown sugar
2 Tbsp of Tapioca flour
1 Tbsp lemon juice
2 Tbsp Kahlua
Pinch of salt
1/2 cup almond flour
1/2 cup coconut flour
1/4 cup tapioca flour
1/2 cup of rolled oats
1/2 cup of EB/DF butter
1-2 Tbsp cold water
1/4 cup of sugar
Start with the crust ingredients. Mix butter and sugar together. Add coconut flour, oats, tapioca flour, and almond flour. Then add cold water with mixer on low until dough comes together. Press into a 9-10 inch round pie pan.
Add the 3 micro planed apples to a skillet with the butter and sugar.
Add tapioca flour and toss apples. Then add spices, Kahlua, salt, lemon juice, and the vanilla bean. Cook until apples begin to soften and the sugar thickens.
Pour into the crust. Slice remaining apples.
Top the cooked apples with the sliced apples in a circular pattern.
Dot with more butter and sprinkle with more sugar and cinnamon.
Bake on 350 for 20-25 minutes until apples turn golden.