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Apple pie

Tuesday 5 th November 2013

The crust for an apple pie is basically the same than for a quiche but adding dates as sweetener, honey or syrups doesn’t allow the crust to be crusty. The recipe of the crust for making cheesecake can be used too for the apple pie.
Then, add the filling with apples and some tolerated sweetener, such as honey. I’ve added also some apple sauce with egg yolks to do a cream that coat the apples.

gluten-free, diary-free, Full GAPS diet



300 gr. almond flour or other nut flour (macadamia, chestnut, etc)
20 soaked dates 
2 eggs
pinch of vanilla

12 apples (golden or other sweet apples)
2 tablespoons of honey
6 eggs
1 lemon


Soak dates overnight.

Preheat the oven to 200 ºC (without fan)

Mix all the ingredients to make the crust.

Separate the mixture of the crust in two half.

Grease a cake tin for cake or pie of about 20 cm.

Spread one half of the mixture of the crust on the bottom of the mould and the other half in the walls of the mould.

Prepare an apple sauce with 4 apples: put a little bit of water in a saucepan, add apples in bits and let it cook until the apple is soft.

Add honey, 6 egg yolks and cinnamon to the apple sauce and mix altogether.

Peel and slice 8 apples and cover with a little bit of lemon juice (to avoid oxidation). 

Mix the sliced apples with the apple sauce with honey and eggs to get the apple filling. Pour into the crust.

Bake in the oven for about 40 minutes.

Sprinkle a little bit of cinnamon on it. Let it cool down before unmoulding off the cake tin. Keep in the fridge.

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