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Gluten Free Apple Pie with Figs, Dates, Prunes and Raisins


This pie is so easy to make and can be served for breakfast, as a midday snack or for dessert with ice cream or vegan whip cream. A great way to utilize those apples and dried fruits. I like to prepare the filling first so that it can cool while I'm making the dough. This dough comes together quickly in a food processor. If you don't have a food processor you can do it by hand with a pastry cutter. While it's not as flaky as a butter crust it does come together super quickly and does not fall apart after it is baked. The dough can also be stored in the refrigerator ahead for a few days.


Filling:

- One to two tablespoons of coconut oil

- About 6-7 medium apples (I used 6 green and 1 red), peeled or not peeled (the peel contains many nutrients!), cored, sliced and then diced

- 5 dried figs, small dice

- 4 prunes, small dice

- 4 dates, pitted and small dice

- 1/4 cup of organic hunza raisins (can use regular raisins if you can't find hunza)

- 1/2 cup coconut sugar (more for a sweeter pie)

- 1 tsp cinnamon

- 1/2 tsp vanilla (optional)

- 1 T. gluten free flour (I used Trader Joe's mix but oat flour can also be used)

- 1 tsp. arrowroot starch (optional)


Gluten-free and Dairy Free Pie Crust (recipe from Detoxinista.com)

1 1/4 cups oat flour (certified gluten free)*

3 tablespoons tapioca starch (or arrowroot)

1/4 teaspoon fine sea salt

1/3 cup coconut oil (solid)

2 tablespoons maple syrup

3 tablespoons ice cold water


Instructions

Preheat oven to 350ºF and have a 9-inch pie dish ready. (No need to grease it.)

In the food processor, add the oat flour, tapioca starch, salt, and coconut oil. Pulse several times until the coconut oil has disappeared into the flour. The mixture should look like a crumbly flour. (If you have a pastry cutter, you can use that instead of the food processor.)

Add in the maple syrup and cold water, and pulse mixture again until dough comes together. It will stick together and start to form a ball. Do not process too long, as it will warm up the coconut oil. As soon as it looks like pie dough, you're done!


Place the ball of dough between two sheets of parchment paper on your counter and, using a rolling pin over the top layer of parchment paper, start to roll the pie dough out until it's roughly 11-12 inches in diameter, to fill a 9-inch pie plate with room to go up the sides of the pan. Remove the top layer of parchment paper. Carefully lift the crust up using the bottom piece of parchment paper and flip it over and center directly into your pie pan and remove the parchment paper once it's in place. Press pie crust into the corners of the pan - you might need to break off pieces of the crust that are overflowing from the edges. You can do this neatly with a butter knife around the perimeter of the pan. Press extra dough into any spots that break. Use your fingers to flatten the edges of the crust for a smooth look. Use extra dough to make a mini tart!


Add apple filling now and bake 45-50 minutes, until the edges start to brown. Can be eaten warm but I found this pie is even better the second day!


Note: for a cold pie filling, bake this crust on its own for 15-20 min. until lightly browned. Let it cool completely, then fill it.






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