You can use my simply paleo pie crust recipe for this apple pie– just double the ingredients to make a double crust! (See the link above for the pie crust recipe.)
Ingredients
10apples (mix between tart granny smith and sweeter crisp apples like fuji or honey crisp)peeled, cored, and sliced
1lemonjuiced
1/8cuparrowroot powder
1tbspcinnamon
1/4cupmaple sugaror coconut sugar
1/2tspfine sea salt
2paleo pie crust dough(can use my www.simplypaleo.com blog recipe for “simply paleo pie crust”)
Instructions
Preheat oven to 350 degrees F.
Make paleo pie crust dough, enough for bottom and top crust.
Insert 1 pie crust dough into pie plate. Using fork, carefully create some holes in bottom pie crust. Wrap remaining dough in saran wrap to keep soft and fresh.
Bake pie crust in pie plate for 15 minutes at 350 degrees. Remove from oven and let cool.
In large bowl, add apple slices and lemon juice and toss to make sure apple is coated.
In small separate bowl, add arrowroot, cinnamon, salt, and sugar and mix to incorporate.
Add dry mix to apple bowl and toss apples to make sure fully coated.
Set apples aside to marinate.
When bottom pie crust is cooled, carefully add coated apple slices to pie plate.
Increase oven temperature to 425 degrees F.
Remove remaining pie crust dough from saran wrap and place between two sheets of parchment paper to roll out to 1/2 inch thickness.
Remove top sheet of parchment paper.
Carefully flip rolled out top pie crust dough on top of apples.
Remove top parchment paper and carefully fit dough to top of pie.
Carefully crimp edges of crust with fork.
Using paring knife, carefully create slits in top crust to allow for some air/steam to pass through during baking.
Optional: Brush top crust with egg wash (beat 1 egg yolk).
Bake pie for 15 minutes at 425 degrees F.
Then reduce oven temperature to 350 degrees F and continue to bake pie for 30-45 minutes.