Apples from Julian: Eaten fresh? Check. Baked in a savory squash dish? Check. Put into a classic pie? Hmmm… let’s give it a try!

This turned out to be delicious — it’s not runny and gooey like the pie you might be imagining (all the added sugar and flour makes that thick, syrup-like filling happen), but the flavor is spot on, and the crunchy topping is just right. After all, what I really want to taste is the apples.

An old favorite tastes just as amazing without all the extra sugar.

  • 1 9-inch rice flour pie crust
  • 8-9 medium apples, peeled, cored, and sliced
  • 2 Tbs. lemon juice
  • 2 Tbs. honey or brown sugar (optional)
  • 1 1/2 Tbs. pumpkin pie spice (Trader Joe’s has cinnamon, nutmeg, and cloves)
  • 3/4 Cup nutnola

Bake the pie crust according to the linked recipe.

As you cut the apples, add them to a large bowl with the lemon juice to keep them from browning. Then add the honey or brown sugar (optional), and pie spice. Toss until well combined and pour into the pie crust.

Bake at 350 degrees for 30-45 minutes, or until the apples are soft. 10 minutes before the pie is done, sprinkle the nutnola on top.

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