This pie is baked in parts and then combined for the finale. The primary reason for doing this is to limit the baking time of the almond flour crust. This makes for a perfect crust, while adding just a few more steps to the desired outcome.
Apple PieUpdated on 11/22/12: Add 1 teaspoon of vanilla and 1/2 teaspoon of cinnamon.
- 6-7 apples, peeled and sliced
- 2 tablespoons of unsalted butter
- 1/2 teaspoon of cinnamon (or more, depending on your taste)
- Juice from one lemon
- 1/3 to 1/2 cup of honey (depending on how tart the apples are)
- 1 tablespoon of water
Crust (top and bottom)
- 3 cups of almond flour
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 teaspoon of cinnamon
- 4 tablespoons of unsalted butter, cold and cut into small pieces
- 2 tablespoons of honey
- 1 teaspoon of vanilla
- 1 egg
- Preheat the oven to 350 degrees F. For the crust, combine all the ingredients in a food processor, or combine them well by hand. The butter will still show in the dough.
- Separate the dough into two balls, and wrap one ball in wax paper or plastic and place in the refrigerator.
- Place the other dough ball on a nonstick surface, such as parchment paper, on the top and bottom of the dough ball and roll out the dough with a hand roller so that it can fit into a pie dish (8 or 9 inches in diameter). Lift the crust up using the paper edges and place it in the pie dish. Alternatively, you can place the pie plate over the crust and flip the paper, crust and pie dish over, and then smooth out the crust in the pie dish. * I now just press the pie crust in the pie dish with my fingers and shape it until it covers the pie dish evenly.
- Bake the crust for about 15 minutes, or until browned. Take out and cool the crust.
- Next, make the filling by placing all the filling ingredients in a saucepan and bring to a boil. Once boiling, bring to a simmer and let it simmer for about 15 minutes or until the mixture is not watery and the apples are soft.
- Cool the mixture and place it in the cooled pie crust.
- Take the second dough ball and roll it out so it fits over the pie filling and crust. Along the edges, cover the previously baked bottom crust with the new top crust to prevent the bottom crust from browning any further.
- Place the pie in the oven at 310 degrees F and bake for 15 minutes, or until the center of the top crust is slightly brown. Try not to let the edges of the top crust burn. You can cover the edges with foil, but this never works well for me.
- Cool the pie for about 10 minutes before serving. Eat hot or cold, and try a topping, such as ice cream or crème fraîche.