Friday, November 22, 2013

Deep Dish Apple Streusel Pie (Gluten, Grain and Sugar Free)

As most of us prepare for a Thanksgiving feast next week, I bring you a delicious option for dessert! I wanted to showcase the apple, have a not-too sweet topping and a crisp crust. It starts with my Roll Out Crust recipe that I'm getting really excited about. It contains arrowroot starch combined with blanched almond flour so there's a richness and also a crispness. If you are fully grain free and can't digest arrowroot starch well, or don't have a fine starch option to use, no worries, just use the full amount as almond flour- it just won't be as crisp and may burn just a little sooner. The apples are peeled and chopped thick, but you could change this to your preference- I used 2 in one version and 5 in the other- just depends what you have and how thick you want the dessert. And finally, let's be honest here, I served it with vanilla ice cream and homemade whip cream with vanilla and honey.  Not the healthiest of options and I can't handle too much of that sugar or dairy, but it's just such a great match for apple pie! For breakfast I ate it with maple flavored yogurt which was a little healthier and oh so delightful.

I mentioned that I'm trying to simplify parts of my life in big and small ways, you can read about it here and here. The Holidays get so busy, stressful, and a lot of money gets spent. So my goals this Thanksgiving are to keep the house clean by tidying up everyday so the tasks are smaller, not start any big projects (I always have projects on my mind, but they always make a bigger mess and take longer than I think), limit the difficulty of the dishes for Thanksgiving,  and shop for and start cooking them a day or two early. I mean Thanksgiving is only a few days away, there's not that much time people! And while I love a good meal, I also want to enjoy my whole family's company and be relaxed and happy. So that's what I'm striving for- we'll see!

Some other yummy inspiration:
Caramel Apple Cheesecake on A Beautiful Mess (I think you could substitute almond flour)
Crustless Apple Pie from Gluten Free Easily
Grain Free Swedish Apple Pie by Mindful Mama
Paleo Apple Tart from Elana's Pantry
and A Gluten Free Thanksgiving ipad app from Gluten Free Girl and the Chef!

Deep Dish Apple Streusel Pie (Gluten, Grain and Sugar Free)
serves 8

2-5 peeled and chopped medium sized apples

Roll Out Crust
1 3/4 C blanched almond flour
1/2 C arrowroot starch
1/4 tsp salt
1/4 tsp baking soda
1/4 C melted butter
2 T honey
1 tsp almond extract
1-2 T water

Streusel Topping
1/4 C melted butter
1/4 C honey
1 tsp vanilla
1/4 tsp salt
3/4 C blanched almond flour
1/2 C arrowroot starch
1 T cinnamon
2 T palm sugar
2 T sliced almonds

Preheat the oven to 350 and choose a deep pie dish for baking
First make the crust by combining the melted butter, honey, almond extract, salt and baking soda
Mix in the blanched almond flour and arrowroot starch
The mixture will be very crumbly
Once the mixture is thoroughly combined, add water 1 T at a time and roll into a ball
Wrap in plastic and chill for 20 minutes so it is not too soft for rolling out

To roll out the dough, lay a sheet of parchment paper on a large baking sheet
Unwrap the ball of dough, place it on the parchment paper and then cover with that same sheet of plastic wrap
Use a rolling pin on top of the plastic wrap, roll out the dough into a size that is around 1" larger on all sides of the pie dish (I rolled mine out into an oval shape)
Remove and discard the plastic wrap, place the pie dish in the center of the rolled out dough, upside down
Carefully hold the pie dish and the underside of the baking sheet and flip over
Remove the baking sheet and parchment paper, allowing the dough to gently fall into the pie dish
Gently guide the dough into the bottom of the dish and use your fingers to scrunch up and even out the pie edges, try to leave them as tall as you can along the side of the dish

Spread half of the streusel topping onto the bottom of the crust
Top with the peeled and chopped apples
Top with the remaining Streusel Topping- it's thick and should look rustic
Sprinkle with the palm sugar and toasted almonds

Bake for 35-40 minutes and remove from the oven to cool
If serving later, reheat for 10-15 minutes in a 350 oven and watch for burning

1 comment:

gfe--gluten free easily said...

That is one beautiful pie, Molly! I love all the ingredients, too, and I appreciate you sharing my recipe with your readers. :-)

Hope you have a wonderful, simplified Thanksgiving and holidays! I'm all for simplification. It always feels right. ;-)