Someone I know used to say, “If you don’t like apple pie, you are Un-American.” That person also said the same thing about biscuits and gravy, hot dogs and Bud Light. I’m not sure that is true BUT I think everyone should like apple pie… just because it’s delicious! I’ve seen a few Pinterest posts for Apple Pie Cookies that look simply AMAZING! Obviously, I didn’t see any that were Paleo friendly or specifically gluten-free. Plus, I always like to add my own flair. In this case, it was the addition of molasses to the apple mixture, served over a simple, crisp crust. Obviously, you can use a cookie base as well but the crust was more like a mini version of the real deal. I’m pleasantly surprised with the flavor combination of the apple and molasses… lots of new ideas come to mind 🙂 Makes about 12 servings
Paleo Pie Crust
2/3 cup almond flour (*see tip below*)
1/3 cup cassava flour
1/4 cup arrowroot starch
1 1/2 tsp baking powder
1/2 tsp sea salt
1 Tbsp honey
1/3 cup palm shortening (or grass-fed butter)
2 Tbsp almond or coconut milk
Molasses Apple Filling
2 apples, peeled and finely diced
1 Tbsp molasses
1 tsp maple syrup
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground allspice
1 Tbsp coconut oil
- In a mixing bowl, combine almond flour, cassava flour, arrowroot starch, baking powder and salt until blended.
- Cut in shortening until mixture is crumbly.
- Stir in honey and milk until a smooth dough ball forms. Chill for about 15 minutes.
- Roll out dough on a lightly floured surface about 1/4″ thick. Using a biscuit or cookie cutter, cut into shapes.
- Place on a lined baking sheet. Bake at 425F for about 10 minutes or until just slightly brown. Remove from oven and let cool.
- Meanwhile, combine ingredients for apple filling in a small saucepan.
- Bring to a simmer over low heat and cook for about 10 minutes. Remove from heat and let cool about 10 minutes.
- Spoon apple mixture over pie crusts. Sprinkle with a dash of cinnamon if desired.
*TIP: If you have some leftover almond pulp on hand from your homemade almond milk, simply dry it out in the oven on low (250F) for about 45 minutes. Let cool, pulse into a finer flour. Store in freezer for best results.
*TIP2: If you’d rather use a simple flour blend, such as Bob’s Red Mill, Pamela’s, or Gluten-Free Mama’s flour, just use about 1 1/4 cups all-purpose gluten-free flour blend. You can also use wheat flour for the crust if gluten isn’t an issue for you.*
You know what they say…’An apple a day, keeps the doctor away.”…. Again, that might not be a true statement BUT there is some validity to the health benefits of apples. My friend Helen over at Well-Being Secrets has created a post summarizing all of the great benefits for apples. Check it out! Oh, and do you want more apple recipes? She also has a link to tons of other delicious recipes here!