Servings: 10 · Prep Time: 40 mins · Cooking Time: 25 mins
Total Time: 65 mins

Snacks | Desserts

There is nothing better, in my opinion, than a Sunday roast followed by some cinnamon spiced apple pie and homemade custard. It's one meal that brings people together, families, friends and acquaintances and it's certainly a popular one for us. It's simple to make and truly delicious. The pastry is subtly spiced and holds together very well and the filling is sweet, but not too much so, with the tartness of the apple and spice of the cinnamon. I use a sweetener to sweeten my pastry and pie filling. If you would rather use another type of filling that is lower in carbs then please do replace with an ingredient such as blueberry, blackberry, raspberry etc.



Preheat oven to 180�C / 350� F.
Lightly grease a 9-inch pie dish and set aside.
In a large mixing bowl place the dry ingredients, ground almonds, tapioca flour, coconut flour, cinnamon, nutmeg, ginger and sweetener. Mix with wooden spoon to fully combine.
Add 1 large egg, whisked, and stir together to form a crumb mixture.
Drizzle in the melted coconut oil, stirring to combine it into the mixture.
Slowly add in the water, little by little, continue to stir, until the mixture holds together and forms a ball of dough- you will have to start using your hands to bring the dough together - if the mixture feels too dry continue to add a little water until dough has formed in to solid malleable ball.
Place three-quarters of the dough into the prepared pie dish.
Press evenly into the dish with your fingers.
Use a fork to add some air holes to the bottom of the pie crust (alternatively baking beans).
Blind bake for 13-15 minutes or until crust is very lightly browned and hardened.
While crust is baking, roll out the remaining crust dough between some grease proof paper.
Either cut in to strips for a lattice top or use sharp knife to cut desired shapes (such as leaves).
Remove crust from oven and fill it with pie filling (see below to make apple pie filling).
Place the dough strips/cut-outs on top of filling.
Brush top crust with the remaining egg yolk
Bake for a further 25 minutes, or until filling is bubbling and crust is golden brown.
Allow to cool for about 10 minutes before serving and store leftover in an airtight container in the fridge for up to 5 days
Apple pie filling:
In a large pan place the apples, cinnamon, sweetener and 3 cups water.
Over high heat, bring to boil and then cover, reduce heat to low and simmer, stirring occasionally, for 30 minutes, or until apples are soft and the water has evaporated, add further cup of water if needed.
Remove from heat (If there is excess water, drain as all you just need the apple sauce)
Stir in the coconut oil.
Have a taste and if you think it requires more sweetening then do add more!
Spoon the apple mixture into your prepared pie crust and bake, or, if not using right away, cool and store in an airtight container for up to 7 days, or freeze up to 3 months (thaw before using).


If you would rather not use sweetener then you can use sugar. I suggest a sugar such as coconut or muscavado.
Any granulated sweetener or natural sugar would work and I just recommend to try your filling before you put it in to ensure it's sweet enough for you. For me, apples are sweet enough without needing the addition of sugar. Just be mindful of any added carbs, as if you are diabetic and insulin dependent you will have to adjust your dose accordingly.