It’s been rainy in the Pacific Northwest. This week felt like the heavy grey blanket had taken the sun hostage and decided to have revenge on our one vibrant and gorgeous day of sun this last weekend!
Okay, maybe this week wasn’t all that bad. I mean some good things came out of it – namely, some really amazing crockpot meals, hot tea in EVERY flavor, and a couple of pies! Nothing says “home-cooked comfort” like a sweet apple pie.
I’ll be the first to admit that I am not a baker. I have a really hard time following recipes. I get a lot of inspiration from recipe books, but usually it looks like this: I take a peak at the list of ingredients, and get cooking! All measurements and assembly steps are mine to choose once I get the basic idea of how it’s supposed to go.
Baking is a whole different story. I have tried my DIY method enough times to know that when it comes to baking, I must follow the damn recipe, or else.
Luckily, my all-time favorite cookbook, the Autoimmune Paleo Cookbook by Mickey Trescott, has a few easy-to-follow, (plus super nutrient-dense and allergen-free), dessert recipes I don’t mind following when I am really craving me some baked goodness!
Caramel Apple Pie
(inspired by “Pear-Caramel Pie” from The Autoimmune Paleo Cookbook, by Mickey Trescott)
1 c. coconut flour
1 c. arrowroot flour
1/4 tsp. sea salt
3/4 c. coconut oil, cold
1/2 c. cold filtered water
1 tbsp. coconut oil, melted
3 tbsp. coconut oil
1/2 c. coconut sugar
1 tbsp. cinnamon
1/4 tsp. sea salt
t tbsp. alcohol-free vanilla
4 Honeycrisp apples
- Preheat oven to 425 degrees.
- Halve and core the apples, setting one aside and slicing the rest in thin, 1/4 in. slices.
- In a bowl, combine the coconut flour, arrowroot flour, and salt. Using a pastry cutter cut in the coconut oil until you have pea-sized lumps. Add the cold water and mix. It will still be crumbly – not like regular dough! Don’t over mix.
- Place the mixture into a deep 9-in. pie dish. Using your fingers, spread evenly across the bottom and up the sides. Prick some holes in the bottom with a fork then brush the crust with the melted coconut oil. Bake for 15 minutes until the crust browns. The mixture will be soft as it finishes cooling. Set aside while you make the filling.
- Heat the 3 tbsp. coconut oil and sugar for the filling in a medium saucepan. Cook for about 10 minutes, stirring until the sugar is caramelized and golden brown (it is normal for it to separate from the coconut oil). Pour the mixture into a bowl to cool a little bit before placing it in a blender with the cinnamon, salt, vanilla, and the leftover apple. Blend on high until thoroughly mixed. Place the caramel sauce in a bowl and set aside.
- Increase the oven temp. to 350 degrees. Arrange the apple slices in a pinwheel on top of the crust (see picture above). Pour the caramel sauce evenly over the apples. Bake for 35 minutes or until the crust is golden brown and the sauce is bubbling Let cool for a few minutes and serve warm.