Apple pie is my staple dessert from childhood. This recipe is my mom’s. At its most simple form it has regular flour and a few ingredients, but we both modify it now. She adds more ingredients, while I change flour to make it gluten-free and healthier. My kids love this dessert, my husband appreciates it with his tea, and my friends all know it for years.

Apple pie is a staple of fall season, of course, but there is nothing wrong with refreshing tangy pie in the middle of summer’s heat either.

If you add some vanilla ice cream or whipped cream on top, you will have a perfect healthy dessert to celebrate summer, especially the complicated 2020 one.

A pie made from almond flour and apples is good even for those of us who are on Nutrisystem or similar diets. Gluten-free options are not standard on Nutrisystem plans, but you can definitely pick meals that will work. Homemade apple pie will fit perfectly, but skip ice cream and all other creams.

Ingredients:

• 4-5 large organic sour apples (I use Mackintosh or honey crisp)
• 6 organic eggs
• 1 ½ cups of organic sugar in the raw
• 2 cups of organic almond flour
• 1 table spoon of baking powder
• A pinch of salt
• Poppy seeds
• Organic cinnamon
• Olive oil

Start by getting stand mixer or hand held mixer ready.

Put eggs and sugar with salt in the bowl and mix everything very well, until foam starts foaming.

Next add baking powder and poppy seeds, continue mixing on low speed.

Preheat the oven to 365 degrees Fahrenheit and oil the baking dish.

I use cake dish because the pie rises quite a bit while cooking, so the dish you use should be pretty deep.

Next put 2 cups of gluten-free almond flour into the mixer bowl and again whisk everything very well. The mixture should be thick, but still runny, kind of like sour cream texture. While the cake batter is finishing getting mixed, wash and peel your apples.

Take a separate bowl for apples.

After peeling slice them in thin chunks, sprinkle cinnamon, and mix by hand to get a nice coating of cinnamon on all the apple pieces.

Next part is to make actual pie layers.

Start by pouring some dough into the pie dish. Spread it evenly to cover the entire dish with thin layer. Then take about half of your apples and spread them evenly on top of batter layer.

Take about half of remaining cake mixture and spread it evenly over the apples.

Take your time and cover all the apples nicely. Then the remaining apples go on top of batter layer. Finally, the remaining cake mixture should cover the apple layer on top.

You can decorate the pie with apple pieces, nuts, or berries.

Place the pie in the oved on the middle rack and bake it for an hour. At the end check if it’s done by puncturing the middle of it with a wooden toothpick. If it comes out clean, your pie is done. If you see some batter sticking to the toothpick, you might want to give it another 10 minutes. My pie is always done in an hour, but every oven is different.

After turning the oven off, let your pie sit there with open door for about 10 minutes to avoid cooling off too fast. Take the pie out and cover the top with a piece of butter to keep it soft. Sometimes the top is kind of hard and crunchy, but it’s fine. Finally, separate the pie from cake dish walls with a knife and open it to release your culinary creation.

Serve it warm with vanilla ice cream or whipped cream. It’s absolutely amazing plain as well!

Enjoy with tea or a glass of cold milk!

It’s absolutely amazing plain too, as I mentioned above when talking about Nutrisystem!