What do you think of when you think of apple pie? Does it make you want to snuggle next to a fireplace? Toes tucked under you? Does a warm, sweet filling and crumbly crust melt in your mouth? Does it bring back memories of Grandma’s homemade apple pie, stuffed full of tart apples for the holidays?
When Sarah and I were deciding which recipes to include in The Sweeter Side of Candida, we both knew we had to include an apple pie. A cookbook featuring some of our favorite holiday desserts wouldn’t be complete without the hallmark of Americanism, Thanksgiving, and fall.
Seriously, every cookbook should have at least one favorite like this.
But instead of a sugar-laden, gluten attack, you’ll feel great after eating this pie. Your guests will never know it’s sugar and gluten-free. And because it uses green apples (more sour, less natural sugar), it’s candida-friendly so it’s perfectly safe AND healthy for everyone!
YOU’RE THE APPLE OF MY PIE
Homemade apple pie – just like grandma’s but without sugar and gluten. It’s delicious, healthy, and candida-friendly. They’ll never know the difference!
- 3 cups almond flour ((use code ‘JT’ for 10% off))
- 8 tablespoons coconut oil ((or cold butter))
- 1 pinch Himalayan salt
- stevia ((to taste))
- 1 egg white
- 6 medium Granny Smith apples ((cored, peeled and sliced into 1/2 inch thick slices))
- 1 tablespoon lemon juice
- 1 tablespoon arrowroot powder
- 1/2 teaspoon Ceylon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon coconut oil ((or butter, cut into pieces))
- stevia ((to taste))
- Preheat oven to 450 degrees.
- In a small mixing bowl, combine almond flour, coconut oil, salt, and stevia with a pastry cutter or give it a whiz in a food processor until well combined and you can form it into a ball. Divide the pie crust dough in half.
- Press one of the halves into a pie plate and brush with egg white. Roll out the other half between two sheets of lightly greased wax paper. Remove the top piece of wax paper and set that pie crust aside.
- For the filling: In a medium mixing bowl, combine apples, lemon juice, arrowroot powder, cinnamon, and nutmeg. Add stevia to taste – a little at a time until just a bit too sweet (the sweetness dulls when baking).
- Pour filling into unbaked pie crust. Lightly drizzle the coconut oil over the filling. If you’re using butter, cut into pieces and lay randomly over filling.
- Carefully lay the pie crust you set aside on top of the filling and gently peel back the second wax paper. Seal edges and flute.
- Place pie cover over edges or cover edges with foil to prevent burning. Lightly lay a sheet of foil over top the pie crust.
- Bake for 15 minutes. Reduce heat to 350, remove the sheet of foil, and bake 45 min. longer.
Serve warm or refrigerate until later. Store leftover slices in the refrigerator.
The Sweeter Side of Candida
Are you looking for more sugar-free, gluten-free recipes? The Sweeter Side of Candida is filled with over 70 delicious desserts just like this one! Whether you need a mid-afternoon snack or a decadent dessert for a candle-lit table – we got you covered!
What homemade pie curls cozy memories around you?