This is the best time of year, with some of my favorite desserts. Staying on track doesn’t have to be impossible with this decadent apple pie that will make you say yum, but won’t make you feel guilty as you dig into this healthy version of an american favorite!
Apples in everything! Love, love the fall! sweetening these up with a touch of honey and a pinch of (my favorite) nutmeg is the perfect mixture for delish, and it is approved by my one year old. She can’t get enough! 🙂
There is something about pie making that is relaxing. The coconut oil in this crust makes it flaky and delicate. Rolling it up on the rolling pin is the best way I have found to get it to the pie tin.
Press gently into the tin. If you find you are off lift the whole crust and shift to avoid tearing.
Lattice looks so fancy, but is so simple. I cut the strips with my pizza cutter then a little over under and press the edges with a fork. There, that was easy!
Drizzle caramel sauce on top nom! Seriously nom! 🙂
2 cups white whole wheat flour
1/2 tsp sea salt
2/3 cup coconut oil
6-7 tbsp cold water
6 cups diced apples
1 tbsp lemon juice
3/4 cup honey
2 tbsp white whole wheat flour
2 tbsp cinnamon
1/4 tsp nutmeg
1/4 cup almond butter
1/4 cup honey
1/2 tsp vanilla
Mix flour and salt. Cut coconut oil in using fork or pastry cutter, until resembles crumbs. Make a well in center and add water one Tbs at a time. Mixture will be slightly sticky. Divide in half and roll out on flowered surface. Roll one crust onto rolling pin and lay in bottom of pie tin. Cut second crust into 8-10 strips. Mix filling ingredients and pour over bottom crust. Take crust strips and lay over apple filling creating a lattice pattern. Press edges together with fork, and cut any excess. Bak at 375 degrees for 45 minutes. While pie is cooling mix almond butter and honey in a sauce pan over medium heat, stirring constantly. When mixture becomes gooey and glistening stir in vanilla. Drizzle caramel sauce over top of cooled pie.