Apple Pie Filling#

Apple PIe Filling

My recipes are grain free, refined sugar-free and most are dairy free. Once I went grain free and refined sugar-free it meant I had to make basically everything from scratch. I also meant I had to relearn how to make certain items. I am all about the taste and flavor. I truly hope you all enjoy this recipe. I have always loved apple pie. It is probably my favorite pie. I had to revamp my original recipe. This is a hat tip to Sweden as it has cardamom. If you were not aware Sweden has cardamon in many of their recipes. Use with my grain free, dairy free, refined sugar-free pie crust. This recipe uses monk fruit sugar and coconut sugar.

 

Ingredients

4 Tablespoons fresh lemon juice

Zest of one lemon

8 medium-sized apples peeled, cored and sliced (Granny Smith, Pink Lady, Braeburn or Golden Delicious) I like to use at least three different varieties of apples.

1/4 cup coconut sugar 

1/4 cup monk fruit sugar 

4 tablespoons coconut oil

1 tablespoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cardamom

1/2 cup apple juice

1/4 cup coconut milk

1 teaspoon vanilla

*4 tablespoons Bourbon

4 tablespoons Tapioca flour

Egg Wash

1 beaten egg for egg wash

2 tablespoons monk fruit sugar 

 

Directions

Preheat oven to 350. Zest and juice the lemon. Peel, core and slice apples. Place in a bowl with lemon juice and zest. Add sugars to the apples and coconut milk along with bourbon* (bourbon is optional). Melt coconut oil add cinnamon, nutmeg and cardamom and vanilla cook 2 minutes. Add tapioca flour cook 1 minute. Add apple juice and allow to cook until thickened. Remove from heat and allow to cool. Once cooled pour over sliced apples and stir until all apples are coated with sauce. Put apples in pie crust. Top apples with pie crust. Brush top crust with the beaten egg. Sprinkle monk fruit sugar. Place pie in oven cook 30- 45 minutes.

 

 

 

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