If you want a classic, nostalgic dessert, look no further than this allergen friendly, Nana Joes Grain Free Apple Pie!
Let me just take a moment and tell you how incredible some of the brands are in the wellness community. Sure you’ve heard me bitch and moan about the lack of inclusivity or the dismissal of healthcare if “people would just eat better,” but there is a flip side of this and I need to share.
When I started Legit Bread Company 4 years ago, I had been warned how terrible the consumer packaged good industry was. People who had been there way before me were the canaries in the coal mine. And naturally, I didn’t listen and had to learn for myself in true me fashion. Along the way I nearly shut down my company a handful of times, lost wholesale accounts when my bakers did a crap job, and really questioned my sanity on more than one occasion.
Fast forward to 2021… I am in the midst of some very exciting things this year and I have relied on the community of food brand friends to help guide me, advise me, and share their own experiences with me. They’ve offered their time generously to coach and mentor and answer some hard questions with hard answers.
Among these brands I feel grateful to call friends are Otto’s Cassava Flour, Siete Foods, Fatco, BAD Food Co, and Nana Joes Granola. When I asked each of them to take a phone call from me, none of them hesitated, all made time for me in their busy schedules, and all were gracious with their honesty.
I wanted to take a moment to acknowledge some “good guys” in our community, especially during a time that our allegiance to small brands makes all the difference in this crazy world.
In light of that, I’d like to share this recipe for a delicious and gut friendly apple pie from Nana Joes Granola. She is an incredible small business whose products are as amazing as her work ethic. Enjoy friends!
Nana Joes Grain Free Apple Pie
Ingredients
For the crust:
For the filling:
- 5–6 large apples (a little over 2 lb – Granny Smith) peeled, cored, and sliced into 1/4” slices.
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 teaspoon Just Date Syrup
- 1 tbsp lemon juice
- 1/4 cup + 2 Tbsp coconut sugar
- 1 tsp vanilla extract
- 2 Tbsp tapioca flour
For the Topping:
- 6 Tbsp maple sugar or coconut sugar
- 1/2 cup almond flour
- 1 tsp cinnamon
- 1/3 cup Miyokos cultured salted butter
- 1 cup Nana Joes Granola Paleo Orange, Almond Butter & Pecan
- 1/2 tsp salt
Instructions
Let’s start with the crust (use the instructions on the back of
Legits mix):
- In the bowl of a food processor, pulse all ingredients except the egg to create thick crumbs, then pulse/process in the egg until a dough forms. Gather the dough into a ball, wrap in plastic wrap and flatten into a disc, then chill while you prepare the apple filling (see below) PS. You can also chill the dough this way until ready to use – simply remove from the fridge to soften it up prior to using.
Let’s make the the apple filling:
- In a large bowl, toss the sliced apples with the lemon juice to coat, then with remaining ingredients to evenly combine. Place in the refrigerator while making the crumble. This is also a great time to get your oven preheated to 400° F
Let’s get back to the pie dough:
- Have a 9” glass pie dish ready before rolling out dough.
- Roll the chilled dough out into an approximately 12” circle between two sheets of parchment paper, dusting with tapioca or arrowroot to prevent sticking.
- Remove the top piece of parchment paper, then place it back on carefully. turn it over and take off the bottom parchment paper. Carefully roll onto a rolling pin and then roll over evenly your pie dish. Finish by pressing it into the bottom and sides of the pie dish to fit – this dough will break since it lacks gluten, however it also repairs incredibly easily and can withstand a lot of manipulation without affecting the final product.
- Refrigerate the prepared pie crust while you make the crumble.
Let’s make the crumble:
- You can use a blender or food processor to make the Crumble. Place all ingredients except for the Paleo Granola in a large bowl or food processor and pulse then add the Paleo Granola, careful not to over mix.
Let’s put it all together:
- Remove the crust and filling from the refrigerator. Flute/crimp the edges of the pie crust, then add the apple filling to the crust, leaving excess juice in the bowl. Remove the topping from the freezer and crumble all over the filling.
- Place the pie dish on a baking sheet and loosely cover the top of the pie with foil. Bake in the preheated oven for 20 minutes, then lower the oven temperature to 375° Continue to bake for 30 minutes. Once it has about 10-15 minutes left, you can remove the foil so the topping browns.
- Allow the pie to cool at room temperature for at least 2-3 hours before serving. Leftovers can be stored covered in the refrigerator for 4-5 days. Enjoy!
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