pie Archives -

Apple Cranberry Crumble Pie

on November 18, 2016June 29, 2021 By Kelley

This Apple Cranberry Crumble Pie is full of sweet cinnamon decadence, topped with a buttery crisp crumb. The sweet apples and tart cranberries come together in perfect union to create the ultimate holiday pie. All your guests will adore this dessert and they will never ever guess it’s gluten free, paleo, and healthy!

Thanksgiving is right around the corner, but if your judging by the weather here is sunny souther California, you may be surprised its even fall! The summer weather still is going strong, and although we have had a cool down this week it’s still in the mid 70’s here.

No, no I’m no complaining, but it does make it a bit difficult to get into the holiday state of mind. I’m from the northeast and I grew up watching the autumn foliage turn from green to gold to crimson. The crisp fall air would cause me to bundle up in my boots, hat, and scarf before I set out for an autumn hike.

Fall was always the most beautiful time to hike in the Appalachian Mountains. The trail would be scattered with leaves of all colors and I would love to hear them crunch under my feet as I wandered.

My partner in crime, Cricket also loves her autumn hikes in the woods. She would always act extra spry due to the chilly weather, darting from tree to tree, sniffing out all the squirrels.:)

Here is California I still take her out for hikes and walks at the park. Although we have some leaves scattered about, but the sun refuses to quit, so the November hikes don’t give us the same invigorating feel that they used to!

Despite the warm weather, we still bake in this house. When it’s autumn, and the holidays are approaching, it is the perfect time for apple pie no matter the temperature outside.

I decided to make my apple pie extra festive this year by tossing is some beautiful crimson cranberries that add a splash of color, and a wonderful flavor reminiscent of fall.

The crumble topping is sweet, buttery, and crunchy, adding intriguing texture and mouthwatering flavor. All the ingredients are super healthy- no refined sugars, no grains, but you will never know it!

Did I mention it also looks stunning? It’s quite a looker;)

Apple Cranberry Crumble Pie

1 Perfect Paleo Pie Crust
5 apples ((Granny Smith or other cooking apples, peeled and sliced in 1/4″ segments))
1 tablespoon lemon juice
1 1/2 tablespoons grass-fed butter, melted ((or coconut oil or ghee))
1/4 cup coconut sugar
2 tablespoons maple syrup
2 tablespoons almond flour
1 teaspoon cinnamon
1/2 cup almond flour ((crumb topping))
1 1/2 tablespoons arrowroot flour ((crumb topping)(or tapioca flour))
2 tablespoons maple syrup ((crumb topping))
2 tablespoons coconut sugar ((crumb topping))
2 tablespoons grass-fed butter ((crumb topping)(or ghee or coconut oil))

Preheat oven to 350 degrees F.
Prepare the pie crust, find recipe here: Perfect Paleo Pie Crust
In a large bowl mix the apples, lemon juice, sugar, almond flour, cinnamon, maple syrup, and melted butter.
Place the filling mixture into the lightly baked pie crust.
In a small bowl mix the crumb topping ingredients: almond flour, arrowroot flour, maple syrup, coconut sugar and softened butter. Mix until you get the consistency of wet sand.
Sprinkle the crumb topping on top of the filling.
Cover with foil and bake for 40 minutes, then remove foil and bake for another 6-8 minutes, or until crumb topping is light brown and crisp.
Remove and let cool for at least 15 minutes, then serve and enjoy!

Dessert

American

Perfect Paleo Pie Crust

on November 15, 2016June 29, 2021 By Kelley 1 Comment

This flaky and buttery pie crust is the perfect compliment to your favorite pie. If you love traditional pie crust, this healthy and grain free version will surely satisfy you because it is just like the real deal! Best of all its super easy to make with only a handful of simple healthy ingredients! (Gluten free, grain free, paleo)It’s that time of year again- the holiday season is upon us! It seems to sneak up on me every year. Do you guys feel the same way?? One minute its a hot sweltering summer day in August, and with the blink of an eye (so it seems) we are on the cusp of Thanksgiving! I mean, where does the time go?

I actually got to start my holiday season extra early this year because my mom came in town this past week. Since I won’t be traveling back east this year for the holidays we decided to celebrate our turkey day a few weeks early! It was great to have her in town, and she helped me exhibit at my very first art fair! I am so excited to say my Moss Art was a big hit:) What do you guys think of it? (click here for my ETSY shop if you are interested in seeing more!)

So this week was pretty awesome with an early Thanksgiving feast and a successful art show! What more can a girl want?

With my mom’s help this year, I really perfected all my paleo/ grain free holiday recipes! This pie crust is no exception. My mom is truly a Super Mom. Did I mention she runs marathons and bakes the best pie crust ever!? Yep, that’s a fact! Well she was quite impressed with this one and I am so very happy to share it with you all today!

Perfect Paleo Pie Crust

1 1/4 cup almond flour
1 tablespoon coconut flour
1/4 cup arrowroot flour
4 tablespoons grass-fed butter, cold ((or ghee or palm shortening))
1 pasture-raised egg

Combine dry ingredients in the food processor and mix.
Add the egg, mix for a few sections.
Add the cold butter, 1 tablespoon at a time until a dough forms, on a slow/medium speed.
Scrape the dough out onto a piece of parchment paper.
You can chill to for 1 hour in the fridge and roll it out with a rolling pin (work quickly because as it warms it gets soft), or you can forgo the chilling and press the dough into the pie plate using you fingers to make smooth pie crust about 1/6″ thick.
Use a fork to poke holes into the bottom pie crust.
Bake as 350 degrees for 12 minutes (if it’s going to be baked again) or 15-18 minutes for use with a no-bake recipe.

Dessert

American

Pumpkin Pie with Sticky Pecans

on November 15, 2016June 29, 2021 By Kelley

This perfect Pumpkin Pie with Sticky Pecans will stun you with its beauty and win you over with its taste! Its creamy sweet pumpkin filling pairs nicely with some fluffy coconut whip cream-yum! Your guests will never ever guess it’s gluten free, grain free, paleo, and healthy! Your holiday spread will not be complete without this one!

Pumpkin pie has always been my ALL TIME favorite pie. I know, there’s apple pie, pecan pie, cherry pie, strawberry- rhubarb pie, lemon meringue pie, chocolate cream pie….. am I missing any of your favorites? They are all good, I must admit. Each and every one has a special place in my heart (and stomach!), but the pumpkin pie is the winner.

There is something about the creaminess, the smooth texture, with earthy sweet pumpkin and spice flavor that really satisfies. Heck, it has a seasonal latte named after it that people go crazy for this time of year, so I know I am not the only one who is obsessed with pumpkin pie flavor!

I am usually so stuffed after a Thanksgiving feast that I can barely move and have to fight the urge to put on sweats just for the extra room in the elastic waistband. haha.

But, not matter how stuffed I am, I always make room for a slice of pumpkin pie. I make sure to drown in a several heaping scoops of coconut whipped cream, and then I dig in, and enjoy ever last bite of pumpkin perfection.

This pumpkin pie is extra special because it is the BEST pumpkin pie, not just as good as a traditional one, but I would say, in fact, better! The sticky pecans makes for an sweet and crunchy topping to add in yet another flavor and texture dimension to an already fabulous pie.

It’s a must try, so you got to make it this year. You and your holiday guest will not be disappointed:)

Click here for the PERFECT PALEO PIE CRUST recipe!

Pumpkin Pie with Sticky Pecans

1 Perfect Paleo Pie Crust
1 15oz. can pumpkin
3 pasture-raised eggs
2/3 cup full fat coconut milk
1/4 cup cane sugar ((or coconut sugar))
2 tablespoons maple syrup
1/2 teaspoon vanilla
1 teaspoon pumpkin pie spice
1 pinch Himalayan salt
1/2 cup pecans, whole ((sticky pecans))
2 tablespoons grass-fed butter ((or ghee))
2 tablespoons coconut sugar

Preheat oven to 350 degrees F.
Combine the pumpkin, eggs, coconut milk, maple syrup, sugar, vanilla, pumpkin pie spice and salt in a food processor (or use hand blender). Mix to combine unit smooth.
Pour the pumpkin pie mixture into the pie crust.
Place the pie in the oven for 45-50 minutes at 350 degrees F, or until a toothpick inserted in the center comes out clean. If your crust is browning too fast cover it with foil.
Meanwhile combine the butter and coconut sugar in a saucepan over low heat.
Using a rubber spatula mix the butter and sugar vigorously until the sugar melts and a thick syrup forms.
Add the pecans and stir to coat.
Place the sticky pecans on parchment to cool, and make sure they are separate from on another so they don’t stick to each other.
Once the the pie in finished baking remove and let it cool for at least 10 minutes on a wire rack.
Top your pie with pecans and set it in the fridge to cool, until you are ready to serve.

Dessert

American

Chocolate Silk Pie {Made in a Blender! Dairy-Free, Grain-Free, Gluten-Free, Paleo}

on December 31, 2015August 13, 2021 By Kelley 5 Comments

This dark chocolate silk pie is so extremely rich, creamy and dreamy! Better yet you can whip it up in the blender- no baking required! It’s dairy-free, grain-free, gluten-free, and paleo, but I promise you will never know because it’s simply amazing.

Black and white is one of my favorite combinations.

Cricket is black and white of course! So are cookies and cream, panda bears, coffee and creamer, penguins, and this PIE! Did you notice the trend? Yes, two loves in my life are animals and sweets!

My sister always orders the most chocolatey-ist dessert she can find on the menu and is the inspiration behind this pie. The more rich, dense and higher percentage of chocolate the better. She’d go for that rich triple-decker flourless chocolate cake with chocolate ganache and chocolate sauce, without second thought. There is NOTHING too chocolatey for my younger sister, so she was the ultimate taste tester for this recipe. This dairy-free, grain-free, gluten-free, paleo chocolate pie passed her ultimate test! She loved it and couldn’t believe it was actually healthy.

And the best part of this pie is that you can whip it up in the blender, and if you opt for the almond crust option, the entire thing is no-bake! (I do also include a link to a more traditional pie crust by Danielle at Against All Grain which you can make ahead of time and freeze so it’s ready to go.)

Just blend, chill and presto- one amazing rich and silky chocolate pie that you can serve to all of your guests, not just the health-conscious ones.

Make it. Now. You will not regret it 😉

*NOTE: Many of the ingredients listed below can be ordered off my “SHOP MY PANTRY” page, via Amazon.

Chocolate Silk Pie {Made in a Blender! Dairy-Free, Grain-Free, Gluten-Free, Paleo}

This dark chocolate silk pie is so extremely rich, creamy and dreamy! Better yet you can whip it up in the blender- no baking required! It’s dairy-free, grain-free, gluten-free, paleo but I promise you will never know because it’s simply amazing.

PIE FILLING:

1 cup soaked raw cashews (4 hours, or 15-20 minutes in very hot water)
1/4 cup cashew milk (or almond milk)
1/4 cup coconut oil (melted)
1 can coconut cream (chill a can of full fat coconut milk in the fridge and only use the cream on top, save the water at the bottom for another use, or discard.)
2 teaspoons vanilla
3 tablespoons maple syrup
1/4 cup cocoa
1/2 cup chocolate chips (I use Enjoy Life brand, melted)

CHOCOLATE GANACHE TOPPING:

1/3 cup chocolate chips (Enjoy Life brand)
2 tablespoons coconut milk (full fat)

ALMOND CRUST:

1 cup almond meal (grind whole almonds in a high speed blender until a course flour is formed)
1/4 cup coconut oil (melted)
3 tablespoons honey

COCONUT WHIP CREAM:

1 can coconut milk (full fat)
2-3 tablespoons maple syrup (depending on how sweet you like it)
1 teaspoon vanilla
1 chocolate bar (Enjoy Life brand)

To make the almond pie crust mix the almond meal, coconut oil and honey in a bowl until uniformly mixed.
Press the mixture into the pie plate using your fingers to evenly spread it out.
Place in the freezer for 30 minutes so it sets, or until you are ready to use it. (It needs to be cold to stay together so chill the pie until you are ready to serve.
To make the pie filling place the soaked and drained cashews into the high speed blender, add the 1/4 cup of cashew milk and blend on high until very smooth and creamy. Stop the blender to scrape down the sides as needed. You will need a decent powered blender for this.
Next add the coconut oil, vanilla, coconut cream, maple syrup, cocoa and melted chocolate chips. Blend and scrape sides as you go. Mixture will be thick.
Scrape the filing out into your pie crust of choice and spread and smooth it out.
Next, to make the ganache, melt the chocolate chips and coconut milk in a sauce pan over low-medium heat until smooth and melted.
Pour onto the top of the filling and spread.
Place the pie in the fridge and let set for at least 30 minutes.
To make the whip cream if whipping cream by hand, remove the chilled coconut milk can from the fridge and scoop off the cream on top.
Place in a bowl with maple syrup and vanilla and whip with a hand held blender OR use [THIS MINI WHIP CREAM CANISTER:|BestWhip White Cream Whipper, 0.25 Liter] which makes your whip cream so light and fluffy.
To use the canister simply add the entire can of coconut milk (not chilled), along with the maple syrup and vanilla into the canister, shake to mix, charge and dispense.
Serve the pie with coconut whip cream and shaved chocolate (use veggie peeler).