AuthorMaria
9-inch whole wheat pastry shell
Pie Filling
⅓ cup coconut sugar
1 tbsp whole wheat flour
1 tbsp arrowroot powder
2 tbsp water
4 cups apples, sliced
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
Crumb Topping
½ cup whole wheat flour
¼ cup coconut sugar
¼ cup pecans or walnuts, chopped
1 ½ tbsp butter, cut into pieces
½ tbsp coconut oil, warmed slightly or cut into pieces
1
Thaw pastry shell. Preheat oven to 425°F.
2
Mix together coconut sugar, flour, arrowroot powder, and water in a medium bowl. Stir in apple slices. Pour into bottom of pie crust. Sprinkle with cinnamon, nutmeg, and allspice.
3
To prepare the topping, mix together the flour, coconut sugar, and nuts. Cut in the butter and coconut oil to make a crumbly mixture. Sprinkle crumbs on top of pie filling and spices.
4
Bake at 425°F for 10 minutes. Reduce heat to 350°F and continue baking for 25-30 minutes, until crumbs and crust are golden brown on top. Serve warm and enjoy!
(adapted from Simply in Season cookbook)
CategoryDesserts, Fall, Vegetarian
Ingredients
9-inch whole wheat pastry shell
Pie Filling
⅓ cup coconut sugar
1 tbsp whole wheat flour
1 tbsp arrowroot powder
2 tbsp water
4 cups apples, sliced
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
Crumb Topping
½ cup whole wheat flour
¼ cup coconut sugar
¼ cup pecans or walnuts, chopped
1 ½ tbsp butter, cut into pieces
½ tbsp coconut oil, warmed slightly or cut into pieces
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