All Recipes --> Cran-Apple Pie
Cran-Apple Pie
Prep Time: 25 Minutes
Cook Time: 50 Minutes

1 1/4 cups Arrowroot Starch (Bob's Red Mill)

1 cup Almond Meal (Bob's Red Mill)

4 tablespoons Raw Honey (My Local Honey)

3 tablespoons Coconut Milk 100% Pure (Aroy-D)

2 tablespoons Cold Pressed Coconut Oil (Wilderness Family Naturals)

3 cups fresh cranberries

3 cups apples, cored and chopped

3/4 cup Raw Honey (My Local Honey)

2 tablespoons Organic Lemon Juice (Lakewood)

2 tablespoons Arrowroot Starch (Bob's Red Mill)

1/2 cup Almond Meal (Bob's Red Mill)

4 tablespoons Raw Honey (My Local Honey)

1/4 teaspoon Ground Cinnamon (Simply Organic)

4 tablespoons Cold Pressed Coconut Oil (Wilderness Family Naturals)

To Prepare:
For the crust:
Combine 1 1/2 cups arrowroot flour, 1 cup almond flour, 4 tablespoons honey, coconut milk, ad 2 tablespoons coconut oil in a food processor, blend until it starts to form a ball. Form dough into a disk, wrap in parchment paper, and refrigerate for 1 hour.

Preheat oven to 375 degrees.

For the filling:
Mix together cranberries, apples, 3/4 cup honey, lemon juice, and 2 tablespoons arrowroot flour, set aside.
Roll pie crust out to 1/4 inch thick and gently put it into a 9 inch greased pie pan. Use a fork to poke holes around the bottom and sides of crust. Pour filling into crust and crimp the edges of the crust. Bake for 25 minutes.

For the topping:
Combine remaining almond flour, honey, cinnamon and coconut oil. Spread the topping over the pie, turn the oven down to 325 degrees, and bake for another 25 minutes. Cool for 2 hours.

*Tips; If the dough starts to get warm while rolling it out, put it in the refrigerator for 5 minutes. Make sure to roll the dough out thin, 1/4 inch thick. Remember to grease the pie pan, (this provides a little extra fat to help the pieces come out of the pan easier.)


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