"New and Improved" Crustless Apple Pie (Grain-Free, Dairy-Free, Refined Sugar-Free, with Egg-Free/Vegan Option)
Author: Shirley Braden
4 ½ to 5 cups of apples (about 5 to 6 apples, your choice)
1 tsp cinnamon
1 tbsp coconut sugar
⅔ cup healthy oil (I used ⅓ cup liquefied coconut oil and ⅓ cup extra virgin olive oil, but you can use all coconut oil)
1 cup blanched almond flour
1 cup coconut sugar/coconut palm sugar
1 egg (an extra large egg works best; or flax gel egg, plus dairy-free milk if needed; see notes)
Grease 9-inch deep dish pie plate.
Put apples in greased pie plate and sprinkle with cinnamon and one tablespoon of coconut sugar.
In a bowl, mix one cup of coconut sugar, almond flour, and oil. Blend in unbeaten egg and pinch of salt. Mix well and pour over apples. This mixture will be thick, so you’ll have to spread it with a spatula to cover all the apples. (If using a flax gel egg, the mixture might be even thicker and might require thinning. See notes.)
Sprinkle more cinnamon over top. (I confess … I forget this final step often and the pie still turns out great.)
Bake at 350 degrees for about 40 to 45 minutes. The pie will be done when it’s a golden brown color.
Some readers have used non-dairy butter or margarine but a lesser amount, about ½ cup. For the egg-free version, you can use two flax gel eggs. If your batter mixture for the crust is too thick to pour over/spread on top of the filling, add dairy-free milk until it is. You don’t want more liquid than necessary so start with ¼ cup of dairy-free milk, but add up to ½ cup if needed.
Recipe by gfe--gluten free easily at http://glutenfreeeasily.com/grain-free-dairy-free-refined-sugar-free-egg-free-crustless-apple-pie/