My Favorite, Most Delicious, Apple Pie*
Ok, for pie purists, this may cause balking and huffing in opposition. But for everyone else, this version of apple pie is phenomenal and far superior to traditional apple pie in my opinion. Oh, and for added kicks, it also happens to be gluten free, grain free, refined sugar free, and it is easily made vegan as well if you so desire. This is not a recipe that's "really good for being gluten free" type of deal. It's pretty much the best pie recipe ever, gluten free or not. More bonus: the crust is actually made up of only 4 ingredients: dates, shredded coconut, walnuts, and sea salt and is hands down, the easiest crust you will ever make.
And the filling is just apples, butter (coconut oil is easily sub'd), cinnamon, and lemon. While it manages just fine as a regular pie, I recommend considering serving this in mason jars or small ramekins as "personal pies". Not only are they super cute but they also hold up well. And, since this is a feeding blog that is geared towards feeding your family (children) small mason jar pies are just the bees knees for little ones and whatever you don't eat is easily saved by screwing on a lid.
So much goodness in a pie! As you can see here, I even left all the skin on the apples for added fiber and nutrients.
Personal Apple Pies
aka: Gluten free, refined sugar free, possibly vegan if you want, yet still amazingly delicious, Personal Apple Pies
Crust: I use this recipe but I rarely follow it exactly and even without measuring anything, it always seems to turn out perfectly. I just watch for the consistency to be right (crumbly but starting to get sticky and clump together).
6 small mason jars or small ramekins
1/2 cup pitted dates (about 10-12 dates)
1 cup walnuts
1 cup shredded, unsweetened coconut
1/2 tsp of sea salt (1/4 tsp might be enough for some people, but I like my desserts salty-sweet)
Toss all 4 ingredients in a food processor and turn on for ~1 minute. Turn off, scrape down the sides with a spatula or spoon, then turn back on, pulsing on and off for about 1 minute until everything finely diced and the mixture is starting to stick together in small clumps. You can also check it by squeezing it between your fingers. It should easily stick together in a ball that doesn't fall apart very easily. If it doesn't easily stick together when pinched between your fingers, add a few more dates and keep pulsing in the food processor for another 20-30 seconds. If it seems like a goopy mess, add some more walnuts and pulse a bit more. Once it's ready, separate into the 6 ramekins/mason jars and pat down against the bottom and sides of each one, forming a "crust." It should easily stay in place even along the walls of the jar. If it does not, you need more dates. Once done, place all 6 jars/ramekins in the refrigerator while you make the apple pie filling.
Apple pie filling:
4-5 medium to large apples (I like apples with a tart flavor, like granny smith or fugi)
1/4 tsp cinnamon
2 Tbsp butter or coconut oil, or ghee
juice from 1/2 of a lemon
Core and chop the apples into small pieces (~1/2 inch cubes). I suggest you don't peel the apples, as the peel adds in a good amount of fiber and nutrients. However, some people hate the texture of the peel in the pie. I seriously don't even notice it. Throw the apples into a heavy bottom pot and add in the butter, cinnamon, and lemon juice. Place on stove and cook on medium-low heat for about 20-30 minutes, or until completely tender. Stir periodically and turn the heat to low if needed to avoid scorching the apples.
Once the filling is done, let it cool for about 20-30 minutes then spoon into the mason jar crusts. Put back in the refrigerator until you are ready to serve. I suggest taking them out of the oven 30 minutes prior to serving, and warming them by pre-heating the oven to 325 degrees and putting all the jars on a cookie sheet then placing them in the oven for about 5 minutes. Once warm, serve with a small scoop of ice cream on top!