On Saturday, we went apple picking at Lyman Orchards. I had never been to Lyman Orchards before our trip. I was impressed by the terrain. Lyman has many varieties of apples, as well as peaches, nectarines, Asian pears, and various types of gourds. Although the drive is quite far (for us), we will probably venture to Lyman again next fall.
We picked around twenty apples with the intentions of making several fresh apple pies. So on Sunday I dedicated three hours to baking.
I brought one of the pies to work the next day. The entire dessert was gone by 5pm. I think everyone enjoyed it… or, perhaps they did not want to hurt my feelings :).
Side note: Mike enjoys his pie with this homemade (dairy free) coconut milk ice cream, sprinkled with cinnamon.
-1 1/4 cup blanched almond flour (I use Honeyville)
-2 TBS coconut flour
-1 TBS honey or coconut sugar
-1/4 tsp sea salt
-1 tsp cinnamon
-1/2 cup ghee or butter (melted)
-5 thinly sliced Cortland apples (peeled and cored)
-1/4 cup honey or coconut sugar
-1 TBS pumpkin pie spice / 3 tsp cinnamon, 1/8 tsp cloves, 1/2 tsp of ginger)
-1/4 tsp of salt
-1/4 cup ghee or butter
-1/4 cup almond flour
-3 TBS coconut flour
-dash of cinnamon
-1/4 cup ghee or butter (melted)
-2 TBS honey or coconut sugar
Preheat oven to 350. Combine crust ingredients, then press the dough into your pie pan. Bake the crust for 15 minutes. Remove from the oven and let it cool.
While the crust cools, heat a cast iron skillet over medium heat. Add your ghee or butter to the skillet, followed by the sliced apples and the spices. Cook the apples until they have softened (about 10 minutes).
Pour the apple mixture into the crust pan. Next, mix the crumb topping ingredients together, then sprinkle them on top of the pie. Bake the entire pie for an additional 20 minutes. Serve warm or enjoy the next day. Mike and I also froze an extra pie for later use, so freezing is also an option.