Paleo Pumpkin Pie

I have to say, pie is not normally my dessert of choice! I’m much more of a dark chocolate person… okay, or a warm cookie or ice cream!!

The one pie I would choose over and over again is my favorite homemade Fresh Peach Pie. My whole family raves about this pie (probably because I only make it with local organic peaches from Palisade, CO… which means ONLY in August).

And I must say, the crucial piece to a good pie, and quiche for that matter, is an excellent crust. No, not a dry, tasteless crust. A delicious one! And better yet, and easy one to make!

Here is my go-to pie crust that I use for anything sweet or savory!

Ingredients:

2.5 c almond flour (blanched is best)

1/3 c sugar (I prefer coconut sugar- must be granulated- omit sugar for a savory crust)

1/4 tsp sea salt (1/2 tsp for savory)

1/4 c ghee or butter (Measure solid then melt)

1 egg

1/2 tsp vanilla (optional)

*For sweet pies, consider adding cinnamon, cacao, or whatever would enhance the flavor

*For savory pies and quiche consider adding pepper, rosemary, thyme, basil, etc

*If filling is super sweet on the pie, you can use just 1/4 cup sugar

Directions:

1. Preheat oven to 350 degrees. Grease a 9” round pie dish well.
2. In a food processor pulse together almond flour, sugar, and sea salt. 
3. Add vanilla (if using) into the melted butter. Pour this mixture into the food processor with the gg. Mix until well blended, it will turn into a ball in the food processor.
4. Press dough evenly unto the pan- flute the edges if desired. Poke a few fork holes around the botton to prevent bubbling.
5. Bake for 10-15 minutes, until lightly golden. 

*Add filling only after pre-baking!

And now for the filling… ohhhh the filling! How do you choose? Are you a classic pumpkin pie fan for Thanksgiving? Or do you branch out slightly with the apple pie? Ohhhh, but what about the pecan pie! Not always on my radar, but can be seriously good.

Well, what not all of them?! The good news is we have quite a few holidays quickly approaching and you can now make a different pie for each of them!

Paleo Pumpkin Pie

Ingredients:

1 cup Coconut Sugar

3/4 tsp Sea Salt/ Pink Salt

2 3/4 tsp Pimpkin Pie Spice

1/4 – 1/2 tsp Cinnamon

3 eggs

1 1/2 cans (15 oz) Pumpkin Puree

1 1/2 cans (13 oz) full fat coconut milk

1 crust (recipe above)

Directions:

1. Preheat oven to 450 degrees
2. Using a stand mixer, add all ingredients into the bowl and mix well, on medium/high, until the filling is creamy and well combined. If using a standard bowl, use beaters to make the mixing easier and a bit more whipped.
3. Pour the filling into your homemade pie crust and bake at 450 degrees for 15 minutes. Then, reduce oven to 350 degrees and continue baking for 50-60 minutes. At this point, when reducing temp, also cover up the pie crust edges with foil or silicone pie covers to prevent burning. 
4. You will know the pie is done when the center is mostly set and a butter knife or toothpick can come out clean.
5. Let is cool for 1-2 hours to fully set. Delicious served chilled in the fridge too!

*If you’re serving it with vanilla ice cream, try this caramel sauce drizzled on top!

Paleo Apple Pie

So, you may not be a pumpkin pie person… I’m usually not either, but this one truly is good! However, lets make some apple pie instead! Of course, Paleo friendly as well!

You’ve got your pie crust already (the the one from above) and for the top, this is actually going to be more of a crumble, rather than a basket weaved crust!

Ingredients:

1 pre-baked crust

7-8 apples (honey crisp, Granny Smith, and pink lady are my favorites) peeled, cored and thinly sliced

1/2 cup coconut sugar

2 tbsp tapioca flour or arrowroot flour

1 Tbsp cinnamon (more if you’d like)

1/4 tsp ginger (optional)

2 tsp fresh lemon juice

Since of pink/sea salt

Crumb Toping Ingredients:

1 cup almond flour (blanched is best)

3 Tbsp coconut sugar

1 Tbsp coconut flour

1/2 Tbsp cinnamon

1 pinch pink/sea salt

1/4 cup melted coconut oil

1/4 cup maple syrup

1. Preheat oven to 350 degrees.
2. Start by making the filling by tossing all ingredients into a large bowl. Mix up well- I prefer to mix all spiced in a small bowl and sparkling it all over the lemon juice and apples.
3. Pour the apple filling into the pie crust (once its cooled) and spread it evenly. Set aside.
4. Now the crumb topping: In a different medium mixing bowl, whisk together the almond flour, coconut sugar, coconut flour, cinnamon and salt. 
5. In a smaller bowl which together coconut oil and maple.
6. Pout the wet mixture over the dry mix and stir to combine evenly. 
7. Using your fingers, crumble the mixture overtop the apple mix in the pie dish. Try to cover all the apples evenly. If it seems a bit wet, that’s okay and normal!
8. If you want a crispier or golden crust, brush it with a heated egg for an egg wash- but not necessary!
9. Bake for 30 minutes uncovered, then another 30 minutes with edges covered to prevent burning.
10. Let it cool for at least 30 minutes (or all the way) before serving.

Which are you going to choose for the holidays this year?