Golden Apple Pie

Serves: 10-12 
GF DF RSF

Ingredients: 

CRUST
1 1/2 cups almond flour
3/4 cup arrowroot flour
1/4 cup coconut flour
50 g coconut oil (or butter)
1/4 cup LAKANTO Monkfruit Sweetened Maple Flavoured Syrup
1/2 teaspoon sea salt
1-2 free-range eggs 

FILLING
8 granny smith apples, cored, peeled and cut into 5 mm cubes
Zest and juice of 2 lemons
125 ml (1/2 cup) LAKANTO Monkfruit Sweetened Maple Flavoured Syrup 
1 tablespoon tapioca flour
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon vanilla bean paste or powder
1/2 teaspoon sea salt

CRUMBLE
1/2 cup almond flour
1/2 cup LAKANTO Brown Monkfruit Sweetener
125 g (1/2 cup) melted coconut oil 
70 g (1/2 cup) roughly chopped raw macadamia nuts
70 g (1/2 cup) roughly chopped raw pecans
1 teaspoon ground cinnamon
1 teaspoon vanilla bean paste, powder or extract

Method:

Lightly grease the sides and base of a 22 cm fluted tart tin.

To get started on the crust, place the almond flour, arrowroot flour, coconut flour, butter or coconut oil, Monkfruit maple flavoured syrup and salt in a food processor and pulse until crumbs form. Add the egg and pulse a few times to make a wet dough. Roll into a ball, flatten slightly into a disc and cover in plastic wrap. Transfer to the fridge to rest for 5-10 minutes.

Remove the dough from the fridge, place between two pieces of baking paper and use a rolling pin to roll into a round disc about 5 mm thick. If the dough is sticking to the paper, sprinkle over a little more arrowroot or tapioca flour to keep it workable.

Remove the top piece of baking paper and flip and press the dough round into the prepared tart tin, using small pieces of leftover dough to patch and fill any gaps up the edges. Transfer the tin to the fridge. This is a good time to preheat the oven to 190°C.

Combine the filling ingredients in a large bowl and mix well. Cover and transfer to the fridge.

Place the crumble ingredients in a large bowl and work with your fingers until the mixture resembles a chunky, coarse sand.

Remove the tin from the fridge and fill the crust with the filling, stopping just short of the top and leaving any excess liquid in the bowl. Scatter over the crumble, loosely cover the tin with foil and bake for 20–30 minutes. Remove the foil and bake for another 10 minutes or until golden brown.

Remove from the oven and allow to cool slightly before serving. Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 5 days.