Healthy Apple Pie with Quinoa Crust

Gluten Free Spiced Quinoa Pie Crust

With Apple Pie Filling

Pressed into a pan like a crumb crust, it bakes up flakey and rich, pairing perfectly with any filling – sweet or savory!

INGREDIENTS:

1 c quinoa flour
2 Tbsp coconut sugar
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp each ginger and cinnamon
1/4 c coconut oil, semi-firm*
3 Tbsp cold water
METHOD:

Preheat oven to 350F. Grease the base and sides of a standard pie plate, or a round 20 cm [8 inch] removable base tin. If using a removable base tin, line sides with baking paper.

Mix all dry ingredients in a medium bowl. Add coconut oil and mash through with a fork until well combined and crumbly.

Stir through 2 Tbsp of water first then add the final Tbsp if needed – ‘crumbs’ should hold together when pressed but not be wet.

Turn into prepared pan and press evenly across base and up sides – I use a large spoon.

Refrigerate for 10 minutes, then bake in pre-heated oven for 15 minutes until lightly golden.

Fill to make a Apple Crumble Pie!

Perfect Apple Crumble Pie

Ingredients:

6-8 medium apples, all kinds
Juice of 1/2 a lemon
2 heaped Tbsp coconut or rapadura sugar
2 Tbsp whole spelt flour
1 tsp cinnamon
1/4 heaped tsp sea salt
1/4 tsp nutmeg
Crumble

1/4 c coconut oil, room temp*
1/4 c whole spelt flour
1/2 c rolled oats
2 Tbsp coconut or rapadura sugar
1/4 tsp sea salt
1/4 tsp ground ginger
Method:

Prepare filling: Peel, core and thinly slice apples. Toss with juice, then with dry ingredients. Set aside 30 mins so apples can soften and create juice. Prepare pie crust.

Prepare crumble: Place all ingredients except oats into a bowl. Using a pastry cutter or two knives, cut coconut oil into flour mixture until crumbly/like breadcrumbs. Add oats and cut to combine.

Preheat oven to 170C [340F]. Line deep pie pan with crust, fill with apple mixture – making sure to spread fruit evenly and fill any gaps, top with crumble. Place on a baking tray/cookie sheet to catch any juice*.

Bake for 50-60 minutes on a middle rack until golden and bubbly – cover with foil for last 10 or 15 mins if browning too quickly.

Remove from oven and allow to cool. Eat for  dessert with your creamy accompaniment of choice.

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