Humble Pie

Gluten-free | Refined sugar-free | Dairy-Free Option

Makes 4-6 pies

Why it’s delicious 

As the saying goes, as humble as apple pie and that's what this recipe is all about. It's comforting and familiar when only homemade will do and despite its appearance, it is extremely easy to make. 

Helpful hints and tips

I used an electric pie maker to make my pies, but there is nothing stopping you from baking them in a deep muffin tray or in individual ramekins. 

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget's Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here. 

Ingredients

For the sweet pastry

• 220 g (7.7 oz) almond flour
• 70 g (2.4 oz) coconut flour
• Pinch of salt
• 2 eggs, beaten
• 4 tbsp butter or coconut oil (soft but not melted) +  1 tsp extra for greasing the pie moulds
• 3 tbsp Pure as Inulin Powder

Apple filling 

• 6 medium green apples, peeled, cored and cut into small dice
• 3 tbsp Pure as Inulin Powder
• 1 tsp cinnamon powder
• 1 tsp mixed spice

• 1 egg, beaten for an egg wash
• Coconut yogurt to serve 

Method

1. Prepare the pastry by placing the almond flour, coconut flour, salt, eggs and soft butter or coconut oil into a food processor and blend until a smooth dough forms. Turn the dough out onto a clean bench and knead in the 3 tablespoons of inulin powder. 
2. Flatten the dough into a disc and cover with cling film and rest the dough in the fridge for 30 minutes. 
3. While the dough rests prepare the filling by placing the diced apple into a pot and add enough warm water to half cover the  apple. Bring the pot to boil and then reduce down to a simmer and gently cook the apple, stirring occasionally for 8-10 minutes or until the apple is tender. 
4. Drain the water from the apple, shaking the apple well to remove as much water as possible and return the apple to the pot and place it on to a medium heat. Add the inulin, cinnamon and mixed spice to the apple and stir fry the apple for a couple of minutes. Set the apple side to cool while you finish off the pastry. 
5. If baking your pies in the oven, preheat the oven on 180C (350F) and lightly grease the pie moulds, muffin tray or ramekins with a little bit of butter or coconut oil. 
6. Cut the dough disc into 2 pieces and roll out the dough on a lightly almond floured bench till its 5mm thick. Using a round cutter or a small plate as a guide, cut out the bases for your pies and line the pie maker or pie moulds with the base dough, pushing the dough into the base of the mould using clean fingertips. Depending on the size of your pie moulds you can make 4-8 pies. 
7. Repeat the rolling and cutting process with the remaining piece of dough and then fill your pies with your apple filling. Top the pies with the lids and press the dough down on the edges to form a tight seal. 
8. Brush the tops of the pies with a little egg and cook in the pie maker for 8-10 minutes or in the oven for 18-20 minutes or until the pastry is golden brown all over and cooked through. 
9. Serve the pies HOT with a dollop of coconut yogurt on top.