Today is the official pie day. No, I’m 100% serious because we will never ever have 3.1415 ever again. I remember in middle school when we had to memorize the value of pi (3.14159265359) in math, and everybody who had success memorizing those digits gained major bragging rights.
Knowing the math whizz I am, I did not have success memorizing them, so even to this day, I always turn to my trusty calculator and type in the pi symbol. I still don’t see the point in memorizing the entire 3.14159265359 and typing in 12 digits when I can just type in a single key. Nevertheless, middle school was a “no calculator allowed” zone, and all tests were “pencil and eraser only”, so I guess it was helpful to know the whole value when trying to find the circumference of a pizza. #lifeskills #mathessentials #justforpizza #andpie
This apple pie is definitely a winner. With a fragrant almond coconut crust that is completely nourishing and wholesome, with a rich peanut buttery apple filling, it will be a hit for the kids while being sophisticated enough for adult tastebuds at social gatherings.
As spring is upon us, this pie would be a perfect treat to bring for a spring picnic!
I used local organic red delicious apples because they were on sale for 99 cents a pound at whole foods and I was so happy I immediate grabbed a basket and loaded it with 2 completely-filled-to-the-brim paper bags of big bold red deliciousness. Apples are one of my essentials in the winter, as all other fruit (aside from bananas and citrus) are insanely expensive and I like to practise seasonal eating.
If a different variety of apples is lying around your house, then use those instead! Granny Smith (tart and tangy; retain shape when cooked), MacIntosh (softer consistency when cooked), Spartan, Honeycrisp (my favourites! Please teleport me some!!!), Pink lady (another one of my favourites!)… the pie is your canvas and you are the artist.
Let’s make 3.1415 a memorable day. Enjoy! (P.S. the crumble is bomb.com and you should triple the recipe so you can have it as granola for breakfast in the morning).
- CRUST
- 1½ cup almond flour
- ½ cup shredded coconut, toasted*
- 1 tbsp coconut oil, melted
- 2 tbsp maple syrup
- CRUMBLE
- ¾ cup oats
- 2 tbsp coconut oil
- 1 tbsp molasses
- 7 small pitted dates
- 2 tsp cinnamon
- ¼ cup shredded coconut
- APPLE FILLING
- 3 medium to large apples
- 2 tbsp ground cinnamon
- A pinch each of nutmeg and cloves
- ¾ cup applesauce
- About ⅓ cup water + more as needed
- PEANUT BUTTER CARAMEL
- 20 small pitted dates
- ¼ + ¼ cup water, divided
- ½ tsp salt (omit if using salted peanut butter)
- ¼ cup natural peanut butter
- Preheat oven to 350⁰F.
- In a small mixing bowl, combine all ingredients for crust. Press mixture into a spring-form or removable bottom pan, going up the sides at least 2 inches.
- Bake crust in preheated oven for 20 minutes, or until lightly golden brown. Set aside to cool once baked.
- In a food processor, combine all the ingredients for the crumble until you achieve the texture of a crumble. Spread crumble mixture onto a baking sheet and bake in preheated oven for 10-12 minutes . Set aside to cool.
- In a large pot, combine all the ingredients for the apple filling and cook over medium heat until apples are softened.
- While the apples are cooking, make the peanut butter caramel. Puree the dates and ¼ cup water in a food processor until smooth. Add the salt and peanut butter and process until smooth, adding the remaining ¼ cup water to help it along.
- Add the peanut butter caramel to the cooked apples and mix until combined. Transfer this mixture into the baked pie crust and top with the toasted crumble. The pie will be oozy if served right away, which is delicious as is. But for a firmer texture and cleaner cuts, chill in the fridge for a few hours before serving.
Ohhhhh my gooooodnesssss! I can’t even handle this pie. I’ve never been big on pie, but this one I think could change that. So many things I love in one.
We can’t resist this pie either! Thanks for dropping by Leah!
This is one of the best pies ever! I’ve made it so many times now, probably at least 10 and it is always a big hit. It never looks as good as the photo but the taste is all that matters to us!
Whooo! So happy to hear you’re a fan!