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Blackberry Apple Pie

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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 1 9" round pie
Ingredients Method

Ingredients
  

For the Crust
  • 1 ¼ cups almond meal
  • ¼ cup coconut flour
  • ½ cup palm shortening or lard cold and cut into cubes
  • ¼ cup coconut sugar
  • ¼ tsp sea salt
For the Filling
  • 1½ lbs apples peeled, cored and sliced or grated
  • 3 cups 1lb blackberries (or other fresh berries)
  • Juice of 1 lemon
  • Zest of ½ a lemon
  • 2 Tbsp arrowroot or tapioca starch/flour
  • 1 tsp vanilla extract
  • 2 Tbsp honey
  • 1 tsp ground cinnamon
  • 2 Tbsp coconut oil cold and cut into pieces

Method
 

For the Crust:
  1. Preheat oven to 400°F. In a food processor, pulse all the ingredients together until crumbly.
  2. Press into a 9" round (preferably glass) pie plate. Poke with a fork all around to avoid bubbles.
  3. Bake for 10 minutes or until slightly golden in colour but no more than that.
  4. Remove from oven and set aside.
For the Filling:
  1. Place the fruit in a large bowl.
  2. Combine the lemon juice and zest with the tapioca/arrowroot starch and whisk to combine, pour over fruit.
  3. Place remaining ingredients (except coconut oil) into the pie crust. Top with coconut oil (distributing it all around) and loosely wrap pie in aluminum foil.
  4. Turn oven down to 375°F and place pie in middle rack. Bake for 35-40 minutes, then remove the aluminum foil and bake for 10-15 minutes more or until the apples are soft and the filling has thickened. The crust should be a dark golden brown.
  5. Remove to cooling rack and cool completely.