READ COMMENTS

   

Apple Crumb Pie

Apples scented with cinnamon. YUM! When I created this pie crust recipe, I imagined an oatmeal cookie crust. Most oatmeal cookies have eggs, butter and sugar. Not this one! Here, I subbed Chia seeds and water for eggs; coconut sugar and coconut oil for a super delicious, healthy twist. And its vegan!

Ingredients

  • Pie Crust
  • 1 tbsp Nutiva Organic Milled Chia Seed
  • 1/4 cup Water
  • 1 1/2 cup Rolled Oats
  • 3/4 cup Spelt Flour
  • 1/2 tsp Sea Salt
  • 1/2 cup + 1 tbsp Nutiva Organic Extra Virgin Coconut Oil (melted)
  • 1/2 cup Nutiva Organic Coconut Sugar
  • 1 tbsp Vanilla Extract
  • Pie Filling
  • 1 tbsp Nutiva Organic Milled Chia Seed
  • 1/4 cup Water
  • 5 cups Apple (peeled & sliced)
  • 1 tbsp Nutiva Organic Coconut Sugar
  • 1 1/2 tsp Cinnamon
  • 1 pinch Sea Salt

Instructions

  1. Preheat the oven to 375ºF.
  2. Soak the milled chia seeds in water for both the crust and filling, keeping each portion separated.
  3. Lightly oil a 9-inch deep dish pie pan on the bottom and up the sides with 1 tablespoon melted coconut oil.
  4. To make the crust, place the rolled oats in a food processor and grind to a flour. Transfer to a large mixing bowl along with the spelt flour, the rest of the melted coconut oil, coconut sugar, vanilla, sea salt and chia (water) gel, and mix well. Reserve ½ cup of the mixture to use for the crumb topping.
  5. Transfer the rest of the dough to the prepared pie pan and use your fingers to press it out in an even layer over the bottom and up the sides of the pie pan. Poke a few holes in the dough with a fork.
  6. Bake for about 10 minutes, until it loses it shine.
  7. While you bake the pie crust, cook the apples, coconut sugar, cinnamon and salt in a medium-size sauce pan over medium heat. Simmer stirring occasionally for about 5 minutes, until apples soften. Add and stir in the chia and water mixture. Taste and add more cinnamon or coconut sugar, if desired.
  8. Pour the filling into the crust and crumble the reserved dough over the top.
  9. Bake for -10 minutes, or until the crumbs turn a slightly darker brown. Let the pie cool for at least 30 minutes before serving.
  • Yield: 6 servings (6 Servings)
  • Prep: 10 mins
  • Cook: 30 mins
  • Ready In: 40 mins
Internationally recognized chef, educator, author, recipe developer, health coach, and farm to table caterer specializing in seasonal, organic, vegetarian, vegan, and gluten-free cooking for health, vitality and pleasure. www.lesliecerier.com