This Apple Pie recipe is Kaufmann 1 approved and is two part. We have ingredients and instructions for both the Pie Crust and Pie filling.
2 cups + 4 Tbsp almond flour
12 Tbsp arrowroot flour (+ more for work surface)
4 tsp coconut flour
Pinch of salt
4 large eggs
4 Tbsp cold butter (cut up)
In a large bowl, sift flours and salt together.
Add the cold butter and cut into the flour, with a fork or pastry cutter, until you get pea sized clumps. Make a well in the flour.
Whisk eggs together in separate bowl, then pour into the well in the flour. Combine until you get a sticky dough.
Using arrowroot flour, heavily flour a flat surface and transfer dough to surface. Kneed and add flour, as needed, and form into 2 balls. Individually wrap with plastic wrap and chill.
3 to 4 medium green apples (peeled & sliced)
1 Tbsp cinnamon
¼ tsp nutmeg
¼ cup sweetener (we used monk fruit sweetener but xylitol works too)
1 Tbsp tapioca flour
In a large bowl, squeeze lemon onto apple slices and mix so they don’t turn brown. In a separate bowl, whisk together cinnamon, nutmeg, sweetener and flour. Add to apples and mix thoroughly so they are evenly coated, set aside.
Take 1 of the dough balls out of the fridge. On a heavily floured surface, roll out dough, constantly moving around, adding flour underneath and on top so the dough doesn’t stick. Transfer to a ungreased pie dish.
*This pie crust is extremely delicate, so it will most likely fall apart as you move it around. Just use your fingers to smoosh it back together in the pan.
Stir pie mixture again and pour into pie shell. Drizzle any leftover juice from the bottom of the bowl onto the pie.
Roll out remaining pie crust and place on top of pie, making sure it’s covered. Crimp the edges, smoosh any holes together. Slice a couple of vent hole in the center.
Tent the edges of the crust, with foil, to prevent from burning.
Bake at 400℉ for 35 to 40 minutes, or until top is golden brown.