Everyday Apple Pie

One of the things I love about living in New England is the change of seasons. I genuinely welcome each season’s arrival. As I’m watching the first of the leaves start to fall, I am anticipating the crisp fall days ahead and am starting to think about the foods that warm up our bodies after playing outside.

You know the ones I’m talking about, stews, soups, crockpots and well, of course,  fall pies. Apple and pumpkin are my personal favorites. Now I love pies, but I am also health conscious. I try to make each bite count. When it comes to pie, I skip the crust and focus on all the other yumminess. Today’s Apple Pie does just that. I call it an Everyday Apple Pie because it’s fast, healthy and if you’ve been apple picking or loading up on apples while they're in season and on sale, well then you could eat it everyday. At least until the pumpkin starts to show up.

Everyday Apple Pie

Preheat 350

Topping:

¼ c raisins or 3-4 Medjool dates pitted

1/3 c Almond meal

1/3 c nuts of your choice. I really like pecans or walnuts but go with what you like.

¼ tsp cinnamon

1/3 tsp nutmeg

1 tsp coconut oil or butter

In a food processor, pulse the topping ingredients until about pea size crumbs. If you use the dates, don’t just let the machine just run or you’ll end up with a large ball which won’t work so well

Filling:

Place 3-4 peeled and sliced apples into a pie pan

Sprinkle the topping on top of the apples

Bake at 350 for 30-35 min. Do check the pie about the 25 min mark to ensure the “crust” isn’t burning. It will be done when those apples are nice and soft and releasing their juice.

I encourage you to get creative with this recipe. Feel free to use butter instead of the coconut oil, but please don’t use any fake fat. Try peaches or pears instead of the apples. Maybe even fresh berries next summer. Play around with the nuts. Walnuts, almonds, pecans, macadamias, they are all tasty. For a special treat top with whatever you might usually top apple pie with, but maybe try what we have come to enjoy, coconut milk (the full-fat kind) that has been stirred and then chilled in the fridge for awhile to get thick like whip cream. If you are time-crunched, skip the oven and just mix the topping with the filling and endulge.

If you’ve got little ones in the house, don’t forget to let them in on the action. Kids love to help measure, pour, slice and dice. Apples are great because if you core the apples and slice them into large chunks, they’ll be more than happy to use their kiddie knives to help cut up the pieces. My three kids love to take turns pulsing the food processor to make the topping. It’s great because they get to “chop” stuff up (think power tools) yet it’s safe. Kids who are involved in the kitchen generally are better eaters and are more willing to try new foods.

Everyday apple pie - naturally gluten free, dairy free and sugar free but definitely not flavor free.

Post your favorite kind of pie to the comments.