Mel Christensen

Mel Christensen

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Apple & Blueberry Hi Pie - * Gluten Free, Refined Sugar Free, Dairy Free, Paleo Friendly

Apple Blueberry Pie

Apple & Blueberry Hi Pie

* Gluten Free, Refined Sugar Free, Dairy Free, Paleo Friendly

Filling:

  • 10 medium (1.5kg) apples, cored, peeled and sliced thickly (You will reduce this amount to 1 kg if you are going to add the blueberries.)
  • ½ cup (125ml) water
  • ¼ cup (40g) Natvia (or preferred sweetener such as coconut sugar)
  • Finely grated lemon rind of one lemon
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • 1/4 tsp. ground ginger
  • 1 cup frozen or fresh blueberries – optional.  (Leave these out if you and use the full 1.5kg of apples if you are wanting a plain apple pie)
  1. Place the apples and the water in a large saucepan; bring to the boil.
  2. Reduce heat; simmer, covered, for about 10 minutes or until the apples soften.
  3. Drain; stir sweetener, rind and spices into the apples. Cool.

(TM – Place apples in TM bowl – you will only fit in 1 kg at a time which is how I discovered this blueberry apple version!) , sprinkle with spices and rind then add water and sultanas.  Cook for 10 minutes, 90C Reverse + Speed 2.) 



Pastry: 

*Makes enough for one large 24 cm pie crust, including lattice top

  • 3 tbsp. extra virgin coconut oil
  • 2 tbsp. Natvia (or preferred sweetener)
  • 1 tbsp. honey or pure maple syrup (optional, but I think it balances out the sweetness and is a good binding agent)
  • 2 large eggs
  • ¾ cup (85g)  coconut flour, sifted
  • ¾ cup (75g) almond meal
  • ⅓ cup (55g) ground flaxseed
  • 1/8 tsp. salt, (0.5 mL)
  • 1 egg white


Method:


1. Preheat oven to 180C.


2. In a medium bowl or food processor, combine all ingredients until a nice pliable dough is formed. Add more wet or dry ingredients if you have not yet achieved this.  (TM – Place all ingredients except egg white into TM bowl and knead 20 sec/dough mode, adding more water if necessary. Place pastry onto ThermoMat or floured bench and roll out.)

3. Press the dough mixture into a springform tin or pie dish. If you are having difficulty with this it can be made easier by placing another piece of baking paper on top a pressing on this with the back of a spoon to prevent sticking. *Reserve about ¼ of the pastry for your lattice topping

4. Add your prepared pie filling to pie crust and sprinkle with blueberries (if using) and cut remain pastry into strips by rolling it out between sheets of baking paper and cutting into uniform sized strips. I found my large knife was useful in transferring the somewhat crumbly strips onto the pie topping (…maybe adding more honey or coconut oil to my dough in the first place may have eliminated this problem ???)


5. Brush with egg white and bake for 15-20 minutes or until starting to brown. You can also also sprinkle some Natvia icing mic or coconut sugar on the top (see pic. below) when my pie came out of the oven for that delicious sugar sprinkled look … ok, and a bit of added sweetness too 

Enjoy!!