No-Wheat, No-Cane Apple Pie

Crust

1/2 stick melted butter

1.5 cup almonds

In a food processor grind almonds until they form a flour. While the machine is running drizzle melted butter into almonds.* Remove and press into a small (9-10 inch) piepan to form a crust. Blind bake at 350 degrees for about 10 minutes. Remove from oven and set aside.

Filling

3 apples slice or chopped

1/2 stick butter

2-3 tablespoons honey

2 teaspoons cinnamon

1/2 cup unsweetened applesauce

Topping

1/2 cup chopped walnuts, pecans or both.

In a skillet, melt butter then add apples, cinnamon and applesauce. Simmer until apples are tender, and filling is gooey and bubbly.* Pour into crust and top with chopped walnuts. Bake at 350 for about 30-35 minutes.

* A small amount of hot water can sometimes be helpful.

This entry was posted on August 31, 2009 at 9:43 am and is filed under Real food nutrition. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

3 Responses to “No-Wheat, No-Cane Apple Pie”

Stan Says:
August 31, 2009 at 3:52 pm | Reply
How do you ‘blind bake’ something?
- Hal Walter Says:
  August 31, 2009 at 9:41 pm | Reply
  Well, in my case I could just remove my reading glasses . . . but, seriously, in cooking terms blind baking means to bake a crust without the filling. It’s also sometimes called “prebaking.” Basically you want to firm up the crust so it doesn’t go soggy when you pour in the filling.
No-wheat apple pie with a berrie twist « Hardscrabble Times Says:
November 15, 2009 at 10:44 pm | Reply
[...] a berrie twist By Hal Walter Just in time for Thanksgiving, I’ve added a new twist to the no-wheat, no sugar apple pie — berries. It’s the same recipe, just add most of a package of Stahlbush Farms Health Berrie [...]

Hardscrabble Times