"Best Apple Pie With Roasted Almond Crust" (www.livethesmartway.com). In my version, I added a crumbled buttery topping!
Pie Filling:
- 10 large apples, cored and sliced about 1cm in thickness
- 1-2 tbsp cornstarch
- 1/4 tsp sea salt
- 2 tsp cinnamon
- 1/2 cup of honey or maple syrup
- approx 1/2 cup of water
- 4 tsp canola oil
- 4 tbsp honey or maple syrup
- 1/2 cup rice flour
- 1 tsp cinnamon
- 1 1/2 cups ground almonds
- 3/4 cup rice flour
- 1 cup ground almonds
- 4 tbsp honey or maple syrup
- 1 tsp cinnamon
- 1/4 cup cold butter
Directions:
Preheat oven to 350 degrees.
Prepare the Crust:
Combine oil, honey/ maple syrup, rice flour, cinnamon and ground almonds. Pack ingredients evenly along the bottom and edges of a 9 inch pie pan or a similar sized casserole dish. Bake pie crust for 3-5 minutes at 350. You will smell a nice almond smell in the oven. Let cool for 3-10 minutes.
Preheat oven to 375 degrees.
Prepare the Crumble:
Combine the rice flour, almonds, honey or maple syrup, cinnamon, and cold crumbled butter. Set aside in the fridge until you need it.
Filling:
Simmer apples in less than 1/2 cup of water for 8 -10 minutes until the apples are tender but not too soft. Drain the water from the apples and transfer the water to a small saucepan. Add the cornstarch and a couple more tbsp of water and heat until the desired thickness is achieved. Add liquid back into the apples along with the honey/ maple syrup, and cinnamon.
Add the filling into the pie crust. Pack on the crumble topping. Bake for 25-40 minutes.
Serve with vanilla ice cream