Xmas Recipe Special: Apple Pie
Christmas dessert has to be beautiful and this Apple Pie, with no flour nor sugar, is the perfect suggestion.
The traditional Apple Pie becomes the centre of the dinner table with this beautiful, light and sweet recipe.
Leave the skins on the apples as they give a beautiful red blush to the slice. If using small plums or cherries there is no need to sauté them, just toss them in the maple syrup and vanilla before placing them on the oat slice.
1 Tblsp extra virgin coconut oil
4 red skinned apples, core & cut in 1/2 inch slices (2 medium & 2 small apples)
2/3 cup plus 1 tablespoon maple syrup, divided (or liquid sweetener of choice)
1 1/2 cups regular rolled oats/oat flour
4 tsp vanilla extract, divided
1 cup dried shredded coconut
1 1/2 cups almond meal
1/2 cup barley/whole wheat spelt flour
1 + 1/2 tsp aluminium-free baking powder
1/2 cup extra virgin coconut oil
2 tablespoons unsweetened apricot or jam of choice
Xmas Recipe Special: Apple Pie inspired in Amy Chaplins
Preheat oven to 180C/350F. Line a 9 x 9-inch round cake pan and line with parchment paper, covering bottom; set aside. Warm coconut oil in a wide skillet over medium heat. Add apples and sauté for 5 minutes or until golden in parts. Stir in 1-tablespoon maple syrup and 2 teaspoons of the vanilla extract and continue cooking for another 6 to 8 minutes, lowering heat if apples begin to brown. Cook until apples are soft and flexible but not falling apart. If they’re still firm, reduce heat to low, cover skillet, and continue cooking for a few more minutes. Remove from heat and set aside.
Add oats to a food processor and blend until finely ground. Transfer to a medium bowl and mix in the almond meal, flour, coconut and baking powder. In another bowl, whisk remaining 2/3 maple syrup, remaining vanilla and oil. Pour into the dry ingredients and stir to combine. Lightly press batter into prepared cake pan and bake for twelve – fifteen minutes. Remove from oven (leave oven on), and arrange apples, using the bigger slices first and lightly press them into the cake, in a circular motion, starting from the outside working in, leaving a 1 cm border around edge.
Return to oven for 20 – 25 minutes or until edges are golden brown and the center is cooked through. take the pie out of the oven, and brush with the glaze while still warm.
To make the glaze for the Apple Pie, place jam in a small pot over medium heat and stir until melted, about one minute. Take it from the heat and use a pastry brush to lightly brush glaze over surface of apples. Serve with vanilla ice cream or thick yogurt and a sprinkling of toasted almonds and any leftover apples slices.
Other sweet Christmas delights are these pecan and cardamon truffles. Try them and enjoy!