Ingredients
FOR THE CRUST:
- 1 ¼ cups almond flour
- ½ cup arrowroot flour
- 3 tbsp coconut flour
- 1 tsp cinnamon
- ¼ cup coconut sugar
- ¼ cup ghee, NOT melted
- 1 egg
FOR THE TOPPING:
- 3 apples of choice (I like Fuji, but pink lady is another great option)
- juice of one small lemon
- 2 tbsp arrowroot flour
- 1 tsp cinnamon
- ¼ nutmeg
- 3 tbsp coconut sugar
FOR THE GLAZE:
- 1 can full fat coconut milk
- ¼ cup coconut sugar
- 1 tsp vanilla extract
- ¼ tsp sea salt
Instructions
- Preheat oven to 375.
- In a food processor, pulse all crust ingredients lightly until a dough forms. It will be sticky.
- Get out a 9 inch pie dish.
- Place the dough ball in the pie dish and refrigerate for 30 minutes (so it gets a little firmer).
- Remove from fridge.
- Wet your hands occasionally and press the dough evenly in the pan, making sure to press it up on the edges as well. It will break up a little, but goes back together well, so don’t worry!
- Next, make glaze by adding all ingredients to a small sauce pan over low heat, stirring for 5 minutes or so.
- Cover with lid and remove from heat to thicken.
- Slice the two apples into thin pieces.
- Add them to a large bowl and toss generously with remaining ingredients.
- Transfer apples to the pie dish, in an even layer.
- Bake 20 minutes and remove from oven.
- Cover with foil and bake another 20 minutes.
- Remove from oven and drizzle sauce evenly on top and sprinkle with sea salt flakes!
- Best served with ice cream on top!!!!
Rate & review
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