- 1 tbsp coconut oil
- ¾ cup coconut sugar
- ¼ cup unsweetened almond milk
- 6 apples, peeled, cored, diced
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of salt (adjust to taste)
- 1 tbsp cornstarch
- 2 oz (55 g) coconut oil
- 5.3 oz (150 g) Morama Almond Flour
- 5.3 oz (150 g) whole wheat flour
- 2 tbsp brown sugar
- ½ cup water
To prepare the filling, heat coconut oil in a skillet. Add coconut sugar and cook for about a minute until the sugar melts (make sure it doesn't burn). Add milk, apples, vanilla, cinnamon, and salt. To the skillet.
Simmer for about 10 minutes over a low heat, stirring occasionally, until the apples are slightly softened. They don’t have to be fully cooked. Add the cornstarch and stir for about a minute until the mixture thickens. Let cool completely.
To prepare the dough, preheat the oven to 350 F / 180 C. Combine all ingredients in a large bowl with about ½ cup of water to form a firm dough - add water one tablespoon at a time until the batter is consistent.
Divide the dough into two parts and spread one of the parts on a greased cake pan. Use your fingers to gently press it over the bottom and the sides of the pan (ideally use a 9 ”pan).
Place the rest of the dough between two pieces of wax paper and roll it out with a rolling pin. Cut into several strips.
Pour the apple filling mixture into the pan. NOTE: the filling must be completely cooled by now. If it is warm, it will melt the coconut oil in the crust of the pie and will make the process difficult.
To cover the pie, form a lattice with the strips, large enough to cover the pie. Use your fingers to seal the pie by pressing down on all the edges. You can use a fork to create a pattern on the edges.
Bake for 30 minutes or until the pie is firm and golden brown.