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Sweet Laurel Bakery

DUTCH APPLE CRUMB PIE

If you follow along on my  personal Instagram, you know we just had a family apple picking outing at the most beautiful, organic apple farm in San Luis Obispo. We picked nearly 20 pounds of delicious, crisp apples, definitely knowing we’d eat loads of them, but also certainly be baking with them this fall! Here’s a recipe I’ve been very excited to share, because apple pie has always been my personal favorite. I remember enjoying apple pie ala mode nearly every Thanksgiving I can remember. For this pie, I used tart apples, about 5 large Braeburn and 2 large Granny Smith, but you can choose whichever type of apples you like. Enjoy, and remember to share how you and your loved ones enjoy this pie. Xoxo, Laurel

Dutch Apple Crumb Pie

Filling:

7-8 apples, peeled, cored and quartlered

2 tablespoons coconut or avocado oil

2 tablespoons 100% maple syrup

1 tablespoon cinnamon

1 tablespoon arrowroot powder

Pinch of pink salt

Gently sautés apples in coconut or avocado oil. After about 5 minutes, add maple syrup and continue to stir for 5 more minutes. Once soft, stir in cinnamon, arrowroot and pinch of salt. Stir until a nice evenly gooey texture is formed, about 2 minutes. Remove from heat and allow too cool.

To prepare crust:

2 cup almond flour

1 cup arrowroot powder

1/4 cup coconut oil (melted)

1/4 100% maple syrup

1 egg

Pinch of pink salt

Combine coconut oil, almond flour, arrowroot powder and salt in a bowl. Mix with pastry blender or finger tips until dough comes together. Stir in maple syrup and egg, then shape dough into a ball. Place in fridge for about 1 hour. After an hour, remove from fridge and gently roll out dough into larger circle between two pieces of parchment paper. Place the pie dough into an 8 or 9 inch pie pan. Set aside until ready to fill with apples.

To prepare crumb topping:

11/2 cup almond flour

1 tablespoon date sugar

1/2 teaspoon cinnamon

2 tablespoons coconut oil or butter (softened)

2 tablespoons 100% maple syrup

Pinch pink salt

In a bowl, mix together almond flour, date sugar, cinnamon and pinch of salt. Add coconut oil or butter and maple syrup. Using fingers, press ingredients together into a crumb topping mixture. Reserve for half way through baking.

To assemble pie:

Preheat oven to 350. Place the apples inside the pie crust. Bake covered in oven for about 30 minutes. After 30 minutes. Gently press crumb topping on top of apples and place back in oven. Bake uncovered another 20 minutes, until apples are bubbling and crumb topping is an even golden brown. Allow to cool and enjoy!

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