Apple pie




1 hour


6 Servings


  • 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.