I know I’ve already posted an apple pie recipe, but this one is a bit different. Unlike your typical apple pie, this one is fully creamy with no apple pieces or chunks. I guess one could call it an “applesauce” pie. I made this by mistake once because I overcooked my apples, and it’s actually become a family favorite. The silky-smooth texture of the filling adds a richness to this pie that I just love. This pie can be made with or without a crunch almond topping — it’s delicious either way.
Filling Ingredients:
- 8 apples (variety of your choice)
- 2.5 cups water
- 1 tbsp cinnamon
- 4 tbsp maple syrup
- 6 tbsp cornstarch
Crust Ingredients:
- 2 cups oat flour (I use gluten-free)
- 2/3 cups almond butter
- 1/2 tbsp cinnamon
- 1/2 cup maple syrup
- 1/2 cup water
Topping Ingredients (optional):
- 1/2 cup almonds
- sprinkle of maple syrup
- small handful of oats (I use gluten-free)
Filling Directions:
Begin by peeling the apples. Once peeled, core them, chop them up, and put them into a large pot. Add 2.5 cups of water to the pot. Place the pot on the stovetop, cover with a lid, and cook on medium heat. The cooking time will vary depending on the variety of apples that you’ve selected. Some apples are softer than others, taking less time to break down. Typically, this step takes about 30-40 minutes (but it can take more or less time depending on the apple variety). Stir the apples every 5-10 minutes and watch the volume of water carefully. If the water starts to get low, add 1/3 of a cup (you don’t want the apples sticking to the bottom of the pot, so make sure the water isn’t getting so low that the apples are sticking). If you’ve chosen a harder apple that takes longer to break down, then you might need to add water as the apples cook.
Once the apples are very soft, have broken down, and are starting to look like chunky applesauce, turn the burner off. Pull out your blender or food processor and transfer the apples into the bowl of your appliance of choice (note: I use a liquid-safe food processor, however a blender that can handle hot liquids will work just as well). Add the maple syrup and cinnamon. Now, blend until smooth. Once you have a very smooth mixture, transfer it back to the pot and set it aside while you get your cornstarch ready.
Put the cornstarch into a 2-3 cup capacity measuring cup and add water so that it’s full to about the 1 cup mark. Mix the cornstarch + water until it’s completely combined. Add the cornstarch + water to the pot that you have set aside. Stir the apples and cornstarch mixture together well. Place the pot back on the burner on medium heat. Stir constantly until the filling starts to darken and thicken (this should take about 3-5 minutes). Once the mixture is nice and thick, turn off the burner, and set the filling aside until the crust is ready. (Note that I typically prepare the crust while the apples are cooking.)
Crust Directions:
Put all of the ingredients into a bowl and mix until well combined. The mixture will be thick and a little sticky. Using coconut oil or cooking spray, lightly grease a 9-inch by 2.5 inch pie plate (this pie plate is a bit deeper than the typical pie plate). Next, put the batter into the pie plate. Using your clean fingers, flatten out the crust and run it up the sides of the pie plate. The dough will be a bit sticky and it might stick to your fingers. Try wetting your clean fingers just a little bit before pressing down the dough — it will help with the stickiness. Once the crust is spread out evenly, place it in the oven, set the oven to 350 degrees Fahrenheit, and bake for 15-20 minutes or until the edges of the crust are golden brown. Note that I did NOT preheat the oven.
Topping Directions (optional):
The pie topping is optional (the pie is delicious with or without the topping). If you decide to make it, here’s how!
Place the almonds on a cutting board and chop them up into smaller pieces. Put the chopped-up almonds in a bowl and add the maple syrup and oats. Use a spoon to mix the ingredients together.
Assembly:
Once the pie crust is baked and the pie filling is ready, pour the pie filling into the crust. If you decided to make the topping sprinkle it over the top of the pie.
Place the pie in the fridge and let it cool for 5-6 hours or overnight before serving. Store leftovers in the fridge.
Enjoy!
Desserts à la Mariane 