This paleo-friendly pie recipe has a delicious crispy crust made with almond flour and is full of apples, spices, & a hint of maple syrup to make all your pie dreams come true.
Preheat oven to 375F and grease a 9 inch pie pan with the 1 tsp. of coconut oil. If you have extra just throw it in the pie crust.
Add all pie crust ingredients to the food processor EXCEPT for butter and egg.
Cut the butter into small cubes and add to food processor. Pulse until you achieve a coarse crumb-like texture.
Break the egg into the food processor and process until a dough forms. It will be very obvious when it turns from crumbs to a dough.
Remove the dough from the food processor and work into a ball.
You have two options here: You can flatten the ball into a disk, place it between two pieces of parchment and roll it out into a large circle. Or you can be lazy like me and flatten the ball, then press it into your pie plate.
Once the dough is in the pie plate you may want to crimp the edges. Then pierce the crust all over with a fork, including the sides to prevent it from puffing up while it bakes. If you'd like, you can cover it with parchment paper and pour beans in to keep it flattened.
Place the pie crust in the oven and make for 10-12 minutes. You want it to start looking set and ever so slightly browned. When done remove from oven and set aside.
While pie crust is baking you can either use a mandolin and thinly slice you apples (that's what I did) or you can cut them into cubes. This all comes down to personal preference.
Add the apple, ginger, lemon, maple syrup, sea salt, cinnamon, vanilla, and tapioca starch/flour to a bowl and stir it together.
Press the filling into the pie crust. If you'd like you can break the tbsp. of butter/coconut oil into little pieces and sprinkle it over the top of the apples for some extra deliciousness.
Place in the oven and bake for 45 minutes for slightly al dente apples or 60 minutes for a softer filling. If you find the top of the apples start to brown more than you'd like you can tent a little tinfoil over the top of your pie.
Remove from the oven and allow to cool for 15-20 minutes. It's important to let the pie cool so the crust can set. Gluten free is a little more finicky than regular crust!
Top with your favourite pie toppings (whipped cream, ice cream, etc.) and enjoy!