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In my mind, there is no more idyllic kitchen task than baking a pie. It brings to mind the holidays, or a family gathering, a warm house, and a sweet smelling kitchen. I think of grandmothers everywhere rolling out dough and slicing up apples.
Why, after being a part of this real food movement for years now, I still have these rose colored thoughts is beyond me. Baking a pie is fun for sure but it’s definitely a labor of love. The reality of me baking a pie is a kitchen covered in everything from coconut flour to cinnamon to honey, messy hair, and a not so perfect crust. That being said, there is just something magical about creating something as beautiful as a pie.
Cooking in and of itself is an art form; finding just the right ingredient in just the right amount to create that perfect flavor. But not all food is aesthetically beautiful.
A pie however, is perfect.
The golden edges of a tasty crust surrounding an artfully arranged vat of sweet bubbling fruit, all topped with a crust creation of the artist’s own design (crumbles, strips, circles or leaves). There is nothing like opening the oven and revealing a perfectly baked pie.
This pie was a first for me — it was my first autoimmune protocol friendly pie. That means, this cranberry apple pie is grain, gluten, nut, egg, dairy, seed, and refined sugar free. When I first began following this protocol to regain some control over my health, I thought I would never be able to bake again. It seemed impossible that I would be able to create any sort of dessert out of such a limited list of ingredients.
Obviously, I was wrong.
This pie is delicious and will be a perfect addition to your holiday meals, family get-togethers, and celebrations. Just because you or a loved one may be avoiding certain ingredients this year doesn’t mean everyone can’t enjoy the traditional flavors of the season.
Pull out that pie plate and that rolling pin and let the baking begin!
- 1 1/2 cups of coconut flour (like THIS)
- a pinch of unrefined sea salt (THIS is my fav)
- 2/3 cup coconut oil, melted (like THIS)
- 2/3 cup of shredded coconut (like THIS one)
- 5 apples, peeled cored and thinly sliced (organic if possible)
- 8 oz of fresh or frozen (not thawed) cranberries
- ½ cup of real maple syrup (I love THIS one)
- 1 tsp cinnamon
- ¼ tsp unrefined sea salt (THIS is my fav)
- 1 tsp arrowroot powder (like THIS)
- 2 TBS lemon juice
- ¾ cup of coconut flour (like THIS)
- ¼ cup of tapioca flour (like THIS)
- 1 tsp vanilla
- sprinkle of unrefined sea salt
- ½ cup of water
- ¼ cup of coconut oil (like THIS)
- Preheat your oven to 350 degrees.
- In a food processor, blend all of your ingredients for the bottom crust.
- Scoop the mixture into an 8-inch pie plate and press to cover the entire plate and make a full crust; bake your crust for 15-20 minutes or until lightly golden brown.
- While your crust is baking, add your sliced apples and cranberries into a large mixing bowl.
- In a smaller bowl combine your maple syrup with your cinnamon, salt, arrowroot powder and lemon juice; add your maple syrup mixture to your apples and cranberries and toss to coat.
- When your bottom crust has finished baking, add your filling to the crust and set aside.
- Next, mix together all of the ingredients for your top crust.
- Then, take a large spoonful or two of the dough and press it between two pieces of parchment paper or silicone baking mats. Using a rolling pin roll out the dough and cut out whatever shapes you would like to use to decorate the top of your pie, adding more dough as necessary.
- Depending on how you choose to decorate the top you may end up with more dough than you need. I chose to use the rim of a cup to cut out circles.
- Gently, using a rubber spatula, transfer your shapes to the top of your pie.
- Lightly cover your pie plate with tin foil and bake for 30-45 minutes or until the apples start to wilt.
- Remove the tin foil and bake for another 10-15 minutes, or until the top has become golden brown; Remove the pie and allow it to cool completely before serving.
This pie is best served chilled, as the bottom crust loses a bit of its structure when warm. Enjoy!