Apple Pie

[American Pie Remix]

Classic apple pie with a tender, flaky crust that doesn’t compromise on tradition. This is comfort food at its finest, perfect for family gatherings.

Ingredients

For Crust:
2½ cups (300g) cassava flour
½ cup (115g) coconut oil, solid
¼ cup (57g) grass-fed butter, cold
¼ cup (60ml) ice water
1 tsp (5g) salt
1 tbsp (12g) coconut sugar

For Filling:
6 large apples (1.2kg), peeled and sliced
½ cup (96g) coconut sugar
3 tbsp (24g) cassava flour
2 tsp (4g) cinnamon
¼ tsp (0.5g) nutmeg
¼ tsp (1.5g) salt
2 tbsp (28g) grass-fed butter, cubed

Steps

Mix:

Combine cassava flour, salt, and coconut sugar in large bowl. Cut in cold coconut oil and butter until mixture resembles coarse crumbs. Add ice water gradually until dough forms.

Chill:

Divide dough in half, wrap each portion in plastic, and refrigerate 1 hour minimum (up to 2 days).

Prep:

Preheat oven to 425°F (218°C). Roll out bottom crust on floured surface and place in 9-inch (22.9cm) pie pan. Trim edges leaving 1-inch overhang.

Toss:

Combine sliced apples with coconut sugar, cassava flour, cinnamon, nutmeg, and salt in large bowl. Mix until apples are evenly coated.

Fill:

Mound apple mixture into prepared crust, dotting with butter cubes. Roll out top crust and place over filling. Seal and crimp edges, then cut 4 steam vents.

Bake:

Bake 15 minutes at 425°F (218°C), then reduce temperature to 350°F (177°C) and continue baking 35-40 minutes until crust is golden brown and filling bubbles.

Cool:

Cool completely on wire rack before slicing (at least 2 hours) to allow filling to set. Store covered at room temperature up to 2 days or refrigerate up to 5 days.

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Make it Good For The Gut (Optional)

Add 2 tablespoons plain Greek yogurt to crust for tender texture and probiotics. Sprinkle 1/2 teaspoon ground ginger in filling to aid digestion. Replace some coconut sugar with prebiotic-rich honey to feed beneficial gut bacteria. Consider adding a pinch of sea salt with trace minerals for better nutrient absorption.

Remix Options

Gluten-Free Twist: Substitute almond flour (use 2 cups) for cassava flour in crust. Lower Sugar: Replace coconut sugar with pure maple syrup in filling (use 1/3 cup). Spice Blend: Add 1/2 tsp cardamom and 1/4 tsp allspice for warming complexity. Crumble Top: Skip top crust and make oat-pecan crumble with 1/2 cup rolled oats, 1/3 cup chopped pecans, and 3 tbsp coconut oil. Individual Pies: Use muffin tins to create 12 personal-sized pies (bake 20-25 minutes at 375F/190C).

Good To Know

Apple Selection: Granny Smith, Honeycrisp, or Braeburn hold their shape best during baking. Mix varieties for complex flavor. Crust Success: Cassava flour creates that traditional flaky texture you remember – keep ingredients cold for best results. Make-Ahead: Assemble pie up to 1 day ahead, cover tightly, and refrigerate. Add 10 extra minutes to baking time if baking from cold. Storage: Keeps covered at room temperature 2 days, refrigerated up to 5 days. Reheat individual slices at 350°F (177°C) for 5-7 minutes to restore crispness. Freezing: Wrap unbaked pie tightly and freeze up to 3 months. Bake directly from frozen, adding 15-20 minutes to cooking time.