APPLE & RASPBERRY PIE 🍎 π

APPLE & RASPBERRY PIE 🍎 π

 

APPLE & RASPBERRY PIE 🍎 π

This recipe is full of sweet caramel, you’ll love it !!



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 



INGREDIENTS

PIE CRUST

  • 300 oat flour
  • 105g agave syrup
  • 105g coconut oil

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FILLING

  • 210g dates
  • 60g apple purée
  • 1 tbsp cinnamon powder
  • 1 tsp ginger powder
  • 1 tsp cardamom powder, 1tsp saffron (optional)
  • 35g coconut oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

TOPPING

  • 2 apples (I used pink lady, but Granny Smith also works)
  • 50g raspberries
  • 2 tsp coconut sugar
  • 1 tsp cinnamon powder

      METHOD

      • Preheat the oven to 180 degrees
      • Melt the coconut oil
      • Mix together pie crust ingredient until dough forms
      • Set aside 150g for lattice topping
      • Press remainder of dough into a baking tray (20-21cm, 8.5‘’ diameter) and set aside
      • For the filling, melt the coconut oil
      • Blend together all filling ingredients*
      • Spread date filling onto pie base
      • To make the topping, core and slice the apples and arrange evenly over the entire pie
      • Scatter the raspberries in between the apple slices
      • For the lattice, roll out the remaining 150g of dough between two pieces of cling film
      • Remove the top layer of cling film and slice into long verticals (1-1.5cm wide, 0.5’’)
      • Weave the strips across each other (I did vertical first followed by horizontal as the weaved pattern bugged me 😂)
      • Sprinkle the top with coconut sugar and cinnamon powder
      • Bake for 25-30 minutes


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