Thanksgiving rapidly approaches and if you’re like me, you’re already thinking about what to serve for your holiday meal. I thought we’d kick off the month with a pie. Last year, I shared my grain-free pumpkin and pecan pies so it’s apple this year. My favorite apple pie delivers a flaky crust, soft sweet cinnamon-wrapped apples and a lovely crunchy topping with just a touch of sea salt to balance out the sweetness.
A few things to keep in mind when you’re baking a grain-free pie:
- Almond flour can brown quickly. To prevent this, you can put thin sheets of foil over the crust or use a pie shield.
- A classic, glass Pyrex 9-inch pie dish is the best. It heats evenly and is the perfect depth.
- When you make your crust, you want to see little bits of butter in the dough. These little pockets of butter will help give the crust a nice flaky texture.
- Keep it cold! Chilling the crust before baking is a very important step.
- If you like to bake pies, keep some pie weights or beans specifically used as pie weights on hand. I’ve used the same 2 cups of beans as pie weights for years. I also reuse the parchment paper I line the pie dough with and store it all in a container in the pantry.
- And lastly, enjoy! There’s a bit of a learning curve with pie baking, but don’t let that get you down. If the crust crumbles a bit or it’s an extremely humid day and your topping is a little moist, it’s ok! We’ve all had little mishaps in the kitchen and honestly, no one minds a mishap when you hand them a plate of warm pie with a bit of ice cream or cream poured overtop.
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