A family tradition, what is a holiday without pie? The good news is this (once was top secret) recipe for a not-overly-sweet treat and a much simpler crust. In fact, I never was a big fan of pie crust. So this is for all of us who like to eat the warm, gooey apples and leave the crust on the plate. I think there is nothing better than a house filled with the aroma of freshly baked deliciousness.
makes one pie
1 Cup almond flour (or finely ground almonds)
1 Cup chopped pecans
3 tsp cinnamon
1 tsp nutmeg
⅓ Cup coconut oil or butter, softened
2 Tbs honey (optional)
2 tsp vanilla extract
5-7 Granny Smith apples, peeled cored and sliced
juice of 1 lemon
1. Preheat the oven to 350oF.
2. In a bowl, combine almond flour, pecans, 2 teaspoons of cinnamon, and nutmeg.
3. In a separate bowl, cream coconut oil or butter together with the honey (if used) and vanilla. Mix in the almond/pecan mixture.
4. Arrange the apple slices in a 9”x9” baking dish and sprinkle with lemon juice. Stir in remaining cinnamon and mix well.
5. Sprinkle the almond/pecan mix over the apples.
6. Cover the dish with foil and bake 45 minutes or until the apples are soft and bubbly.
7. Remove the foil and bake 10-15 more minutes until topping is browned.