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