Once I developed this apple pie recipe, I debated back and forth on whether or not to put it on the blog. It’s very delicious, and as an apple pie lover myself, it definitely satisfied my childhood memories of the treat my father used to bring home for us when my mom wasn’t looking!
I have used this pie crust recipe before for cold pies (i.e. key lime pie, banana cream pie) so that not just the topping but the crust is served cold or room temperature as well. Since it is made from arrowroot starch, it sort of solidifies at room temperature and colder, negating the gelatinous properties of the starch when cooked and warm.
But because of the amount of liquid in the recipe via coconut oil and water, when warm the starch is a bit gooey – which isn’t how you would describe a traditional pie crust. But what’s better than warm apple pie and cold coconut milk ice cream? Maybe a Friends marathon, but I can’t think of anything else.
SO with that said, I did ask my Facebook followers what they thought about AIP treats that mimic the taste of a traditional comfot food but may be a little off texture-wise. I received a resounding “We don’t care. We are just happy to have foods that resemble our old favorites that we can still enjoy with our friends and family.”
I have to say that is exactly how I feel about the whole deal. While I have heard some people say, “If it doesn’t taste, feel, and smell like the real thing, then I don’t want it.” Well if that is you, then I suggest serving this pie cold with a scoop of homemade coconut milk ice cream and going about your evening.
I have given fairwarning of arrowroot’s two-faceness! If you don’t mind a softer, chewier crust then by all means serve this puppy warm (again with coconut milk ice cream because gahhhh) but don’t say I didn’t tell you!
I also made a DELICIOUS Apple Pie Ice Cream using leftover pie this week in my brand NEW ice cream maker! It would be more accurate to say “hijacked pie” as my husband probably would have preferred I didn’t hack up the last 2 pieces for another of my silly recreations. But whatever – he was at work and he had no idea he was eating his friend for dessert until I told him.
TO MAKE apple pie ice cream – chop up 2 slices of pie into small pieces and mix into two 13.5 oz cans of coconut milk that has been sweetened with 2 tbsp honey and 1 tsp cinnamon. Add this mixture to your ice cream maker and run per manufacturer’s directions (about 50 minutes for mine). It was so creamy and I loved the little frozen pieces of apple pie. This treat is also fairly low sugar – about 2 tsp per serving which is always a win and makes such a great late summer treat when you’re grasping for those last bits of BBQs and picnics before fall and school starts back up again!
Paleo Apple Pie [AIP/Vegan/Low Sugar]
Serves 6-8 | Prep Time 10 minutes | Cook Time 42 minutes | Total Time 52 minutes
2 cups arrowroot starch
1 cup coconut flour
2 tsp cream of tartar
1 tsp cinnamon
1 tsp baking soda
1 tsp sea salt
1/2 cup coconut oil
1 ½ cups warm water
- Preheat oven to 350 degrees.
- In a medium mixing bowl, whisk together first 6 ingredients. Stir in coconut oil and warm water until a moist dough forms. It will be wetter than traditional pie dough.
- Divide the dough into two portions: one about two-thirds the amount and a second portion the remaining one-third of the amount.
- Trace bottom of a glass pie dish onto a piece of parchment paper and cut out the circle. Place paper circle in bottom of pie dish and grease sides of dish not covered by parchment well with coconut oil. Using your hands spread the larger section of the dough into an even layer on the bottom and all the way up the sides of the pie dish. Bake in preheated oven for 10 minutes. Meanwhile prepare the rest of the pie.
- Lay another sheet of parchment down on a flat cutting board and transfer remaining dough to it. Use your hands or a rolling pin to roll the dough out into an 8-inch square that would just fit inside the pie dish. Slice long 1-inch strips from one side of the dough to the other, or you may leave it unsliced for a solid-topped pie. Place in the refrigerator as you prepare the filling.
4 large red apples (any variety)
1 tbsp coconut oil
1 1/2 tsp cinnamon
½ tsp sea salt
1 tbsp coconut flour
2 tbsp honey
- Peel, core, and slice the apples into 1/4-inch slices. Toss apple slices with the coconut oil, cinnamon, and sea salt in a large skillet. Turn the heat to medium and cook the apples for 8-10 minutes until very soft, tossing every couple minutes.
- Remove the skillet from heat and stir in the coconut flour. Now stir in the honey to coat the apples. They should be slightly sticky. Spoon the apples evenly into the pre-baked pie crust.
- Remove the second layer of pie crust from the refrigerator and use the parchment paper to carefully assist you in quickly flipping the crust on top of the apples so that it lands in a single layer on top. The crust is delicate so do this gently. Tuck any overhang crust into the side of the pie.
- Bake on middle oven rack for 15 minutes. Cover loosely with foil then bake an additional 10-12 minutes until the apples are very soft and the crust is cooked through.
NOTE: Due to the arrowroot in the crust, it is important to let the pie cool to room temperature prior to serving or place in the refrigerator and serve cold for optimal texture. Once the pie cools, the arrowroot crust will set into a traditional rustic pie crust. Serve with coconut milk ice cream.