Healthy Apple Pie

There is an old saying that goes: "I love mom and apple pie." And really, what is not to love about a homemade, fresh from the oven, sweet apple pie? Well, most apple pie crust recipes call for crisco, which is a processed vegetable oil. Despite the fact that the word "vegetable" is in it, it shouldn't be perceived as healthy. Although from a good source, most vegetable oils have to be highly processed to reach the point of crisco that the body no longer knows hot to process it.

Along with crisco laden crusts, the most common filling used is from a can. The average can of pie filling has twenty-five grams of sugar per serving. With seven servings in a can, that equals a whopping one hundred and seventy-five grams of sugar per can. Even worse, it's not simple, traditional, cane sugar. It's high fructose corn syrup, which is even more damaging to your health. 

With those not being the only two things wrong with traditional apple pie, I think it's safe to say there needs to be a "healthified" version. And, well, here it is...

Crust

2 C gluten free oat flour

1/4 C unrefined coconut oil

Pre-Heat oven to 350 F

Add oat flour to a bowl and slowly cut in coconut oil. Mix with a whisk until dough is pliable. If dough isn't reaching desired consistency, add more coconut oil, 1 tbsp at a time. Be sure not to add too much, or the dough will lose it's shape in the oven.

Press dough into a pie tin and bake for 10 minutes. When done, remove it from the oven and let it cool.

Filling

4 large apples; cored, peeled, and sliced

1/4 C cold water

1 Tbsp tapioca starch

1 Tbsp cinnamon

1/3 C coconut sugar

Add tapioca starch and water together until dissolved. (Tapioca starch will not dissolve in warm water.)

Add apples to large sauce pan and pour tapioca starch water over the top. Stir in remaining ingredients then simmer on medium heat until the apples are soft and water has thickened. Stir occasionally.

Topping

1 C oats

1/4 C unrefined coconut oil

2 tsp cinnamon

2 tsp cloves

1 Tbsp chia seeds

1/2 C coconut sugar

In a medium bowl, combine oats and coconut oil and toss thoroughly. Add remaining ingredients and set aside.

Once your crust has cooked and cooled, add the pie filling and cover with the topping. Place the pie back into the oven for 15 minutes.

Serve warm.


Kyli is studying to be a holistic practitioner and is a certified wellness coach. her love for health blossomed when she was diagnosed with crohn's disease at age 12 and has really taken off the last 4 years as she's studied food and the relationship it has with our bodies. she is currently a stay at home mom, health blogger, and working toward her phd in natural medicine. visit www.cleaneatingisthenewpink.com to find out more.