Dutch apple pie

Ingredients

Flo­or:

• 3 tbsp Flax­seed meal
• 95g app­le­sauce
• 90g Coco­nut blos­som sugar
• 70g Coco­nut oil fluid
• 170g Oat flour
• 65g Who­le grain rice flour
• 3 tbsp Tapio­ca flour

Sprink­les:

• 85g Oat flour
• 45g Who­le grain rice flour
• 4 tbsp map­le syrup
• 3 tbsp Coco­nut oil fluid

Apple fil­ling:

• 80g Coco­nut blos­som sugar
• 8 medi­um apples
• 2 tbsp pota­to starch
• 1/2 tsp Cin­na­mon ground
• 1 tbsp lemon juice

preparation

For the base, mix the lin­seed flour, app­le­sauce, coco­nut blos­som sugar and coco­nut oil in a bowl. Whisk evenly.

In ano­ther bowl, stir tog­e­ther oat flour, rice flour and tapio­ca flour. Now add the wet ingre­di­ents to the dry and stir until you get a uni­form, soft dough. Store in the ref­ri­ge­ra­tor for 30 minutes.

Now pre­heat the oven to 180 °C top/bottom heat.

Place the dough in a spring­form pan lined with bak­ing paper and rai­se an even edge. (If neces­sa­ry, roll out with a rol­ling pin bet­ween 2 pie­ces of bak­ing paper befo­re lay­ing out). Prick the dough a few times with a fork and store in the ref­ri­ge­ra­tor until needed.

To make the streu­sel, mix the oat flour and brown rice flour in a small bowl. Then add map­le syrup and coco­nut oil. Mix until a crum­bly mix­tu­re forms. Put aside.

To make the fil­ling, mix apple sli­ces, coco­nut blos­som sugar, pota­to starch, cin­na­mon and lemon juice in a very lar­ge bowl. Stir until the apple rings are even­ly dusted.

Final­ly, spread the fil­ling on the base and cover with the sprink­les. Bake in the oven for 30 minu­tes until the streu­sel is brow­ned. Then cover with bak­ing paper and bake for ano­ther 20–30 minu­tes until the app­les are soft.

Bon appe­tit!

source