Thanksgiving Pumpkin Pie Alternative: Creamy Apple Pie (Paleo, Gluten Free, Dairy Free)

"It's like an apple punched me in the face," exclaimed my husband as he described this Creamy Apple Pie I made for Thanksgiving this year. You see, the concept of Pumpkin Pie is completely foreign in my family. I wasn't born in the United States and in Latvia we didn't have Thanksgiving or canned pumpkin puree on the shelves in supermarkets. But we did have apples, applesauce, and apple pie. The hubby and his family, although also not US born, acclimated much better to the American culture and the love for pumpkin pie. I can say he's obsessed with traditional Thanksgiving dessert. My family, not so much. So after years of having him be the only person eating Thanksgiving dessert, I decided to create a pie everyone would love. And I was right! This year EVERYONE ate dessert. And so I share with you the most delicious and unique Apple Pie recipe you will find! Creamy Apple Pie!

Creamy Apple Pie

Ingredients:
Crust (adapted from Deliciously Organic)
2 cups Almond Flour
2 tbsp Coconut Flour
1/2 tsp Great Lakes Gelatin
1 pastured egg yolk
1-2 tbsp Coconut Sugar
1-2 pinches of Celtic Salt
6 tbsp of Coconut Oil

Filling:
2 cups of Home Made Apple Puree/Sauce (see below)
1/2 cup Creamed Coconut/Manna
1 cup water
2 pinches of salts
1/4 cup honey
1 tsp ground ginger
1 tbsp Great Lakes Gelatin
3 tbsp cold water
2 tbsp boiling water

Process:
1. For homemade applesauce/puree. Put 6 apples unpeeled into a Dutch Oven and bake them covered for 2.5 hours at 350 degrees. Once baked add 2 tsp of Apple Pie spice. Let this cool and then remove the apple cores. I made this a few days in advance.

2. For Crust. Put Almond and Coconut Flour, gelatin, sugar and salt into a food processor with an s-blade. Pulse 8-10 times to mix well. Add yolk and coconut oil to the food processor and leave it on until the dough forms a ball. Remove dough and pressed into a 9-inch pie dish. For those that like a thinner crust, remove 1/2 cup of dough and press the rest into the dish. Place into refrigerator to set.

3. For Filling:
a) Preheat oven to 325 degrees

b) Place 1/2 cup of Creamed Coconut/Manna, water, and honey into a small saucepan over medium heat until coconut and honey are completely melted. Remove from heat.  

c) In a bowl, mix homemade applesauce/puree, salt, ginger, and coconut/honey mixture into a mixing bowl

d) In a small bowl or dish, mix gelatin with cold water and then add boiling water and mix until gelatin had fully dissolved and the mixture is clear

e) Add gelatin into the bowl with the rest of the ingredients

f) Once the pie crust has spent 30 minutes in the fridge, take it out and pour the filling into the pie crust

g) Bake for 75 minutes, but check to see after 60 minutes to make sure the edges have not burned. If they seem to be burning turn off oven for 10-15 minutes and leave pie in there. Then turn back to 325 and bake for another 10-15 minutes

h) Remove pie from oven and let cool. After pie has cooled, place in the fridge overnight

i) Slice and Enjoy!!