My approach to gardening is rather laissez faire.
Aside from planting the seeds, keeping the automatic sprinklers on and occasionally picking a few weeds, I leave nature alone to do its thing.
Then when we find ready-to-eat veggies among the mass of plants it’s like a treasure hunt.
Being from the Northwest, where apples are a staple of autumn, you can imagine my surprise when I found apples ripe and ready to be picked in late June. I’m not sure if it’s a California thing, or if my little tree is just on its own schedule.
The apples are mostly green and tart — perfect for apple pie.
This recipe for apple pie is probably different than any you’ve tried in the past. It’s wheat and gluten free, and calls for no sugar. Technically it’s a clafoutis, but that sounds a little too pretentious for a pan of baked apples.
This pie is lightly sweet and filled with nutritious ingredients.
4-6 medium Green Apples, cored and sliced
2 tablespoons raw honey
½ cup coconut milk, full fat
2 tablespoons coconut oil, melted over low heat
1 teaspoon vanilla extract
¼ teaspoon almond extract
⅓ cup blanched almond flour
¼ teaspoon sea salt
½ teaspoon ground cinnamon, plus more for garnish
pinch of ground nutmeg
Preheat oven to 350 degrees F. Grease a 9-inch pie pan with coconut oil, then dust with blanched almond flour.
Arrange the apple spices in concentric circles, fanning out from the center of the pan.
In a medium bowl whisk together the eggs, raw honey, coconut milk, coconut oil, vanilla and almond extracts. In another bowl combine the almond flour, salt, cinnamon and nutmeg.
Stir the wet ingredients into the flour mixture until fully combined. Pour over the arranged apples.
Bake for 45-55 minutes, until the pie is set and the top is golden. Allow to cool for 30 minutes before slicing.