My kids and I recently went to the apple orchard to pick apples with friends. We picked WAY more than we could ever eat. But that was kinda the plan. Not only is it “pumpkin everything” season. It starts with “apple everything” season. At least it does for me.
First up…APPLE PIE…of course!
The apple filling takes takes it over the top! I am not usually a “pie person” when it comes to desserts. I LOVE my fruit, don’t get me wrong. I just typically don’t prefer them warm and in a dessert. I make an exception for this apple pie. I just eat it cold. I know, it goes against the way you are “supposed” to eat apple pie, but either way, hot or cold, it is out of this world.
I used a crumble topping for this pie because I love crumble toppings. You could easily double the pie crust recipe and make a top crust if that is what you prefer. The crumble topping recipe is below as well.
2 tsp fresh squeezed lemon juice
3 tbsp pure maple syrup
3 tbsp tapioca starch
1/4 cup coconut palm sugar
1 1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp all spice
1/4 tsp Himalayan Sea Salt
6 cups peeled, chopped apples (I like Honey Crisp, Fuji, or Harrelson)
- Add everything except the apples, to a large bowl and mix well.
- Add the apples and coat them well.
- Pour into pie plate with bottom crust already in. Then cover with crumbles.
- Bake at 400 for 20 minutes.
2/3 cups oatmeal
1/3 brown rice flour
5 tbsp coconut nectar (maple syrup would work, too, but coconut nectar is much richer)
2 tbsp coconut palm sugar
1/4 tsp cinnamon
- Mix all ingredients in a bowl until it crumbles then sprinkle on top of pie before baking.