Apple Pie
Apples are high in fiber (around 5 g) they contain both soluble and insoluble fiber which is great for your digestive system. The soluble fiber is known as pectin and the beauty of this fiber is that it has the power to help lower cholesterol, keep your regular and stabilize blood sugar as well as decrease the appetite for hours.
There is nothing better than a warm slice of apple pie straight from the oven – topped with a dollop of thick yoghurt and a little honey. The pastry is made purely from ground almonds and flaxseed. The addition of omega 3 rich flaxseed and egg help stabilize the almonds so they can be easily made into a pastry and rolled into a dough much like a traditional shortcrust pastry. Almonds also add a lovely flavour and texture to the pie which I really love and give the added bonus of being high in protein, low in cholesterol and a great source of vitamin E that research suggests can slow premature cellular ageing. The apples have been briefly cooked in a little apple juice and vanilla and that’s it. No added sugars or added butter like traditional apple pies.
Serves 6
2 1/2 cups almond meal
1 tablespoons flaxseed
2 tablespoons honey
30 ml macadamia or almond oil
1 eggs
Filling
4 sweet juicy apples
120 ml apple juice
1/2 teaspoon vanilla extract
Firstly make the pastry
Combine the almond meal + flaxseed.
Add honey, oil and eggs.
Mix well to form a soft dough. The flaxseed will help bind the lovely dough.
Rest the almond dough as you make the filling.
Slice the apples into wedges, leaving the skin on.
Combine the apples into a pot along with the apple juice and vanilla.
Cook over a medium heat until the apples have cooked down and are lovely and soft – COOL.
To assemble the pie
Roll half of the pastry in between 2 sheets of silicone paper.
Line a prepared 20 cm pie tin or cast iron pan.
Fill with the prepared apple filling.
Roll the second almond pastry top and place over the apples then seal well.
Bake for 35 – 40 minutes until golden in a moderate 180 C oven.
Serve warm or at room temperature with natural or vanilla yoghurt and enjoy.
Protein 10.2 g
Fat 24 g
carbs 15 g
1530 kj / 366 calories
I like the valuable info you provide in your articles. I will bookmark your weblog and check again here regularly. I’m quite sure I’ll learn many new stuff right here! Best of luck for the next!
Hi Teresa, I have been making my own almond meal but my daughter recently had an allergy test at our naturopath and one of the things that she is allergic to is almonds. Can I substitute all other nuts to use in lieu of almond meal in your recipes?
yes you can, easily done….you can also use some lovely spelt, buckwheat and quinoa flours.
Can’t wait to try this one!!!
Quick question.. can I replace the 60 ml macadamia or almond oil with flaxseed oil?
Hi Jennifer – no you can’t….only use flaxseed for salads.
Ok thanks.. I’m just starting on my road to Nutrition, hence the silly questions.
Do you use the flaxseeds whole? I thought they would need to be ground ?
Many thanks I love your receipes
Ground is good
Hi, this looks delightful!
The problem is I’m allergic to flaxseed. Is there something else I can use to substitute?
Thanks!
Hi Elizabeth, you can use Chia seed in place of linseed – it works very well, just allow the dough to rest for 15 minutes before using.