Dutch Style Caramel Apple Pie

I had to get creative to make my new grain-free crust work for an apple pie (or any traditionally double crusted pie for that matter) it was either pre-bake some cut-outs along with the bottom crust and arrange on top of the filling, or use a crumb topping like a Dutch Apple pie.

When I make an apple pie I prefer to pre-cook the apples because it shortens the bake time in the oven, but with the added benefit of being able to draw out some of the juices in advance and thicken them into a gooey caramel before transferring to a pie shell.

The super tart Pink Ladies that I got at the farmers market would be nicely suited dressed in a slightly sweet caramel sauce. I like to use a firmer apple like a pink lady because while they do soften a bit they don’t tend to break down into applesauce when cooked.

I had debated making an apple crisp and thats when it hit me, a Dutch-style apple pie would be the best of both worlds and no fussing with the top crust to boot! So off I went.

Dutch Style Caramel Apple Pie

Ingredients

3 lbs firm fleshed tart apples, like Pink Lady. Peeled cored and cut into 1/8th inch slices (about 6 medium apples)

1 tbsp lemon juice (or apple juice or water)

1/2 tsp sea salt

1 tsp vanilla

1/4 cup flour (*or Cassava/Arrowroot for AIP)

1 tsp cinnamon

1/2 tsp ground ginger

2 tbsp Brown Sugar (Coconut Sugar for AIP)

Topping

1/2 cup flour

1/2 cup old fashioned rolled oats

1/2 cup small cut pecans or walnuts

1/4 cup brown sugar

1/2 cup room temperature butter

Method

1. Combine the apple slices with the liquid (lemon, apple, or water) and salt in a large deep skillet with a lid.

2. Thoroughly mix all the dry ingredients (flour, spices and sugar) and sprinkle over the top of the apples.

3. Toss to combine, cover and cook over low heat until the apples have begun to release some of their juices, stirring occasionally until the flour has thickened the resulting juices into a thick caramel sauce.

4. Meanwhile prepare the topping. Combine everything but the fat in a bowl or food processor until evenly distributed. Add the solid fat and cut it in until it goes from a mealy texture to bigger pieces.

5. Remove skillet from the heat, and let the apples cool to almost room temperature.before adding to the prepared crust. This prevents the dreaded soggy bottom.

6. Top the apple filling with the crumble, break it into smaller bits as necessary and place on top of the pie.

7. Bake in a 350 f oven for 20-30 minutes until the topping is golden and crisp.

AIP Crumb Topping

1/2 cup Cassava flour

1/2 cup Sliced Tigernuts

1 cup Lovebird Cereal, crushed

1/4 cup Maple syrup

1/2 cup Palm Shortening or Solid Coconut oil (or Ghee if tolerated)