Hazelnut Crust Apple Pie (Paleo, Grain Free, Gluten Free)

Everyone loves apple pie! And this Hazelnut Crust Apple Pie is so good, they won’t know it’s paleo!

After Thanksgiving, the neighbors decided to have a leftover potluck. Only thing was, I didn’t really have leftovers. I wanted to share some of the awesome pumpkin pie I made, but I had eaten the last piece (don’t judge).

Really though, I wanted another stab at the crust, I felt adding a little more water would help with it not cracking. When I have an idea to better a recipe it will drive me insane until I can do it again.

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Luckily this “friendsgiving” along with some friends from the mainland coming through on their honeymoon… PERFECT excuse to bake ANOTHER PIE! This Hazelnut Crust Apple Pie was it!

Why not recreate the pumpkin pie you say? I knew there would be other pumpkin pies at the potluck, and I had just bought a 5lb bag of organic Gala Apples. Other than my yuca dough apple galette, I hadn’t made an apple pie… ever! Sometimes I think Winnie the Pooh & I are spirit animals… he lets his tummy lead him around and to honey… that’s kind of how I create recipes! HEHE ?

This pie is delicate, crumbly, flaky & delicious, without being heavy. It was an absolute hit!

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Hazelnut Crust Apple Pie

Ingredients

For the Crust:

  • 1 cup hazelnut meal
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour + more for dusting
  •  1 cup cold lard, cut into 1-inch chunks
  • 2 tbsp cold water
  • 1 egg white
  • pinch salt

Apple Filling:

  • 5 dates, seeded and soaked overnight, in 1/2 cup filtered water
  • 5 organic Gala Apples
  • 2 tbsp coconut oil
  • 1 tsp cinnamon
  • 1/8 tsp sea salt
  • 1 vanilla bean scraping
  • 1 pinch nutmeg

Instructions

Crust:

  1. Sift together flours & salt.
  2. Cut lard into flour by pulsing together in food processor until it looks like wet sand.
  3. Add in egg white and water (spoonful at a time) pulse until it forms into a ball.
  4. Remove from food processor and wrap in plastic, refrigerate for 30 minutes.
  5. Separate two large sheets of parchment paper.
  6. Place on counter and dust with tapioca flour.
  7. Place the ball in center and pat down into a disk.
  8. Dust the disk with tapioca flour and cover with the second sheet.
  9. Use a rolling pin to roll out into a 10in circle.
  10. Roll gently in an outward motion.
  11. Remove top sheet & carefully place the crust into pie pan- 8″ or 9″.
  12. If it cracks, use wet fingertips to repair the cracks.
  13. Smooth the pie crust up the rim of the pie pan, but don’t let it fold over.
  14. Collect the leftover scraps and roll out into a small sheet, use to cut out designs for the top, I made hearts and dots (set these aside).
  15. In 1/4 inch pattern make holes with the fork in the dough to prevent bubbling.
  16. Bake at 400F for 10 minutes.
  17. Remove and let cool to the touch.

Apple Filling:

  1. Pre-heat oven to 375F
  2. Peel your apples cut them in half & core them.
  3. Slice them in half moon slices, about 1/8 inch thick.
  4. Blend your soaked dates with the water blender until smooth.
  5. In a large sauce pot, on medium heat, melt coconut oil, mix in date puree.
  6. Add in apples, vanilla, sea salt, nutmeg + cinnamon.
  7. Gently mix.
  8. Cook until apples release liquid, they are tender and aromatic.
  9. About 5-8 minutes.
  10. Let it cool enough to handle.
  11. Pour apple mixture into the pie crust, setting aside a handful of the best looking slices.
  12. Spread out the apple mix. Then arrange the best looking slices on the top layer in a pattern.
  13. Place your design cut outs on the top.
  14. Bake at 375F for 35 minutes.
  15. If eating that same day, you can let it sit out, and heat up before serving.
  16. Or wrap up and store in the fridge overnight.

 

 

 

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