Apple Cranberry Pie (paleo, AIP, vegan)

Author: Julie Hunter

Recipe type: Paleo, Autoimmune Protocol

Cuisine: Dessert, Traditional

Prep time: 1 hour

Cook time: 45 mins

Total time: 1 hour 45 mins

Serves: 1 pie

This is a big pie - I used a 9.5 in. pie plate, so if you're using a smaller one feel free to reduce the recipe (I ended up with a bit of extra dough regardless, so if you keep the recipe the same you may just have enough extra dough and filling for a mini pie or tartlet). Also it's on the tart side, so if you prefer sweeter/are making for SAD folk, might want to double the sweetener.

Ingredients

Paleo/AIP Pie Crust (makes 2 crusts)
2 c cassava flour
¾ c tigernut flour
¾ tsp sea salt
1 c coconut oil, chilled (or cold leaf lard, non-V)
½ c ice-cold water, added in tablespoons
Filling
~3 pounds apples (~7 large apples, I used Granny Smith)
1 12 oz (340g) bag of cranberries (or around 1-1.5 cups)
2 tb tapioca flour or arrowroot starch (you could decrease this if you like a more liquid-y filling)
6 tb honey or maple syrup (or mix of both; adjust sweetener to taste)
1 tb ground cinnamon
½ tsp nutmeg (optional, non-AIP)
½ tsp ground ginger or 1 tsp fresh ginger
2 tsps lime/lemon juice or apple cider vinegar
zest of 1 lemon (optional)
1 tsp sea salt
3 tb coconut oil or ghee/grassfed butter (non-AIP/V)
1 tsp vanilla extract (optional, non-AIP)
1 egg (non-AIP) or 2 tb coconut milk for wash (optional)

Instructions

Preheat oven to 375 degrees Fahrenheit.
For crust: mix flours and salt, and then cut in cold fat with a pastry cutter.
Add water a tablespoon at a time until the mixture adheres and can be shaped into a ball. Separate into two, flatten into discs, cover in wrap and refrigerate while you prepare the filling.
For filling: peel, core, and slice apples (~1/4 in. thickness).
If using granny smith, pre-cook for ~10 minutes over stovetop in 3 tb coconut oil, until apples have softened. Add cranberries and other filling ingredients. Let cool/stick mixture in fridge.
Roll out first pie dough between two pieces of (tapioca) floured parchment paper (~1/4 in. thickness). Remove the top piece of parchment and turn the dough into a pie plate (if it falls apart during this stage, that's okay, just patch it up with extra dough). Trim the edges with a knife.
Pour cooled filling into the bottom crust.
To prepare the lattice, roll out second dough disk the same way as the first. Cut strips (~3/4 in. wide) with a knife, pie cutter, or ravioli cutter (for fluted edges). Lay 5 strips across the pie and fold back the 2nd and 4th. Lay one strip perpendicular to those, and fold the 5 strips back over. Now fold back the 1st, 3rd, and 5th strips and repeat. Okay this is too complicated to dictate, here watch this handy youtube video. (Latticing is fun/easy, and totally satisfying once it comes together. Just make sure your dough is chilled enough so that it doesn't melt while you're trying to work with it.)
Crimp edges if desired (another handy video), and brush top of pie with wash.
Bake for 45 minutes or so, until crust is brown and fruit is bubbling.

Recipe by J.S. Hunter Fiction at https://jshunterfiction.com/apple-cranberry-pie-paleo-aip-vegan/