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Yes yes, I know I already have an apple pie recipe on this blog. But this one is slightly updated. The crust is quite different from my initial apple pie recipe but the filling is similar. So take a peek at the ingredients and go with the recipe that has the ingredients you prefer. Both are equally as delicious!
Crust Ingredients:
- 3/4 cup almond butter
- 1/3 cup maple syrup
- 1 cup oat flour
- 1/2 tbsp cinnamon
- 1/2 cup water
Filling Ingredients:
- 6 large Honeycrisp apples (or 8 small ones)
- 5 cups water
- 1/2 tbsp cinnamon
- 1/4 cup maple syrup
- 5 tbsp cornstarch
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).
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°F (no need to preheat), and bake for 12-15 minutes or until the edges of the crust are golden brown.
Filling Directions:
Begin by peeling the apples. Once peeled, core them, chop them up, and put them into a large pot. Add 5 cups of water to the pot (or just enough to almost cover the apples). 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. (Important note: if you choose a softer apple variety, like McIntosh, you won’t need 5 cups of water; you’ll need less, as the cooking time will not be as long.)
Cooking down the apples takes about 1 hour when using Honeycrisp apples. Stir the apples every 5-10 minutes and watch the volume of water carefully. If the water starts to get low, add 1/4 of a cup (you don’t want the apples sticking to the bottom of the pot).
Once the apples are very soft, have broken down, and are starting to look like chunky applesauce, turn the burner off. Add the maple syrup and cinnamon and mix well. Then, get the cornstarch ready. Put the cornstarch into a 2-3 cup capacity measuring cup and add water so that it’s full to about the 3/4 cup mark (it should just cover the cornstarch). Mix the cornstarch + water until it’s completely combined. Add the cornstarch + water to the apples. Stir the apples and cornstarch mixture together well. Place the pot back on the burner and set it to medium heat. Stir constantly until the filling starts to darken and thicken (this should take about 1-2 minutes).
Once the mixture is nice and thick, turn off the burner, and pour the filling into the pie crust.
Finally, garnish with your toppings of choice (e.g., crushed roasted almonds and oats). You can also skip this step! The pie is equally delicious without garnishes.
Place the pie in the fridge and cool for 3-4 hours or overnight to set.
Keep leftovers in the fridge.
Enjoy!
Desserts à la Mariane 