You've heard the quote, "As American as Apple Pie," right? Well the history geek in me had to find out the origins of Apple Pie before posting this. According to Wikipedia, the first apple pies were back in the times of Chaucer, the late 1300's.
Also very interesting, many times they were made without sugar do to the price of sugar in the 1400's. The coffin/cofyn is what they used to call pie crusts, and get this- sometimes the crust was not to be eaten, it was merely a vessel in which to deliver pie filling to mouth.
In the early colonial days of America, meat pies were more popular because they had to wait on the apple trees they planted to become fruit bearing as they were not native trees. Once they did begin bearing apples, cider was actually a more popular use for them.
But over the years, apple pie has become synonymous with American culture, like baseball, Chevy's and hot dogs. There is even a town in New Mexico, Pie Town, named in honour of the apple pie.
All history aside, I love a good apple pie in the fall, when the markets are full of fresh apples, and the warm cinnamon is a wonderful contrast to the cool fall air. Seeing as how some of the traditional apple pies became so popular, even without the use of sugar, I knew paleo-fying this would be simple.
For the crust you will need:
1 tsp melted Pure Indian Foods ghee
4 tbsp Sprouted Super Flour, or other grainy- grain free flour
5.5 tbsp plus extra for rolling out Nutiva Coconut Flour
1 tbsp Nutiva Coconut Sugar
For the filling you will need:
2 apples (small) peeled and chopped very fine
1 tbsp Pure Indian Foods ghee
2 tbsp Nutiva Coconut Sugar
1 tsp cinnamon
pinch of nutmeg
Preheat oven to 350, and grease 6 cups of a muffin pan.
Mix 2 eggs, 1 tsp melted ghee, and 1 tbsp coconut sugar in a large bowl. Combine and mix well.
Add 4 tbsp Super Flour, then add coconut flour until thick like a dough. You may need to add a little more coconut flour to enable you to roll it and mix by hand without sticking.
When dough is workable, roll out and use a cup to cut 6 small circles, a little wider than the bottom of the muffin pan. You may get only 3 or 4 out of the first roll, then combine the leftovers, roll out again, then get 2 more. Flatten a bit by hand then carefully drop each circle into the muffin pan. You may have a few tears but you can smooth them over. Work the crust into a small tart like cup. You can use extra dough to patch any tears. Take a fork and carefully texture each cups edges for a rustic look.
Set aside while preparing filling.
In a pot on the stove on medium-high heat, combine 2 apples, 1 tbsp melted ghee, 2 tbsp coconut sugar, 1 tsp cinnamon and a pinch of nutmeg. Cover well and let cook about 5 minutes, mixing well throughout to cover apples. This is done to soften the apples up because the cook time for the crusts will not be enough to soften the apples fully.
Once apples are slightly softened, pour the mixture evenly into cups and press down a bit to compact.
Bake for 12 minutes at 350, and let the pan remain in the oven with heat off for another 3 minutes.
Let cool well, then carefully remove. I had to use a fork and spatula to get them out but found that if I dropped the pan a couple of time from a few inches high on a cutting board, it helped loosen the cups and allow for easy removal.
If you wish, whip up a vanilla whipped coconut cream to top and serve.
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