From Autumn Calabrese
2 cups coconut flour or blanched almond flour (I used coconut flour)
1/2 cup coconut oil- melted
2 Tablespoons full fat coconut milk cold *Refrigerate at least an hour and mix well before using.
2 Tablespoons maple syrup
In a large mixing bowl mix all ingredients together with a rubber spatula. Do not over mix.
Press the dough into a 9-inch pie plate.
You can freeze pie crust until ready to bake or fill it right away.
I had these awesome apples from my tree, but any Granny Smith or Fuji, or gala will work great.
5 medium apples- peeled and cut into small chunks
Juice of 1/2 lemon
2 Tablespoons coconut oil- melted
1 teaspoon nutmeg
2 teaspoon cinnamon
1/3 cup coconut sugar
1 teaspoon vanilla extract
2 tablespoons water
1/2 cup full fat coconut milk
2 tablespoons maple syrup
In a large bowl mix apples, lemon juice, spices & coconut oil.
In a large sauce pan mix together coconut sugar and water. Heat over medium heat until sugar melts. Then add the maple syrup.
Mix in coconut milk and simmer for 10 minutes. Stir consistently until mixture thickens.
Remove from heat and pour Carmel over apples. Mix until apples are fully coated with the Carmel sauce.
Pour into pie crust.
I topped mine with a wheat pie crust, sliced and criss crossed. I used 1/3 cup coconut sugar and 1/3 cup maple syrup, mixed well and drizzled over the top.
Bake at 350 for 25 minutes.