This pie is a variation of the recipe I learned from my grandmother when I was a young budding baker. Pies traditionally contain sugar, but the apples are very sweet of their own accord. Combined with the cinnamon and ginger, you get a wonderfully warm and savory pie with the sweetness from the apples and cinnamon. Enjoy after any holiday meal, and feel good about it! You can also use a gluten free crust and a gluten free flour (almond, millet, quinoa) in the making of the pie.
Slice the apples and put in a large bowl. Slowly add the cinnamon and ginger to taste, and make sure that they are well incorporated into the apple mixture. Coat the apple mixture with flour to ensure that the juices are not too runny. Pour the mixture into the pie crust and place 5 tabs of butter around the top of the pile. Cover with the top crust, pinching the edges together all the way around. With a fork poke holes around the top of the crust to vent the steam as it cooks. You can do a wash with egg white or milk if desired.
Bake at 350 for 40-60 minutes, until the crust is browned and the apples are soft when pierced with a knife. Enjoy!
1 Med Butternut Squash-peeled, deseeded and cubed
1 medium onion- cut roughly
1-2 teaspoons salt
1-1.5 Tbsp Yellow Curry Powder
1-2 Tea Turmeric Powder
1 Can full fat coconut milk-shake vigorously before opening to blend
Prepare squash and onion and put in a pot, cover with water, do not use more water than necessary to cover squash. Bring to a boil and allow to simmer until the squash is soft when pricked with a fork. Turn off stove. Add to this the salt, curry powder, Turmeric, and can of coconut milk. Blend thoroughly with an immersion blender or in a standup blender. Reheat and serve.
2 Cups Almond Flour
½ tea sea salt
½ tea baking soda
½ tea ground cinnamon
3 Tablespoons Erythritol*
2 Large eggs
1 Tbsp ginger paste (from a jar) or fresh grated ginger
¼ cup melted ghee (clarified butter)
12 drops Stevia
2 teaspoons lemon zest
1 ½ tea vanilla extract
1 ¼ cup blueberries
A few pumpkin seeds and fresh blueberries for the top.
*Erythritol is a sugar alcohol, similar to xylitol and sorbitol. The main difference is that it is processed and absorbed in the small intestine, so there are no adverse digestive symptoms associated with it. It is also granulated like sugar. It has a zero glycemic index and doesn’t cause an insulin spike. It can be substituted for sugar in most recipes, however, you will want to use less than what is called for.