The pie was fantastic. There's only about 1/5th of it left. I love that our daughter goes to a school where a festival spread has a gluten-free table. Then I love it that someone asks me what's in my pie and when she finds out says "That's perfect," takes a big piece, then enjoys it!
One note on the type of apples: They should have a bit of bite to them. Granny Smiths are a classic choice. On the other hand, our pie was made with Macintoshes (Little Moo's choice) and it was delicious.
Here's the recipe.
Deep Dish Apple Pear Raisin Pie
Preheat oven to 400 degrees F
Double Pie Crust
3/4 cup sifted coconut flour
3/4 cup flaked coconut
3 eggs
1/3 cup melted ghee
generous pinch salt
Blend dry ingredients. Beat eggs. Slowly add the ghee to the eggs while enthusiastically beating the mixture so as not to cook the eggs (but not so much that you decorate the walls!). Add the wet to the dry ingredients and blend well.
Divide so that one piece is slightly larger than the other. The larger one will be for the bottom. Roll out the bottom dough between layers of waxed paper on a large cutting board to fit the pan. Carefully peel off the top piece of paper. Lay the pan on top of the dough. Flip the whole cutting board over and with the last piece of paper still on the dough, carefully squash the crust into the pan. Peel the top paper off and form the edges of the dough to the pan. Don't let too much crust stick out or be too thin since coconut flour will dry and burn very easily. (See next post for a detailed description of how to make a coconut crust with pictures.) Roll out the top portion and set aside. Don't do this too far in advance or it may dry out too much.
Filling
4-5 large apples, pared, cored, thinly sliced
4-5 large pears, pared, cored, thinly sliced
1/2 cup water
Juice of 1/2 lemon
1/2 cup raisins
2 teaspoons maple syrup (optional)
1/4 teaspoon liquid stevia
1 teaspoon cinnamon
pinch nutmeg
pinch allspice
2 teaspoons vanilla extract
1/2 teaspoon sugar - palm, date, or other granulated/crystalline form (optional)
In a large saucepan or dutch oven simmer apples and pears in water, covered, stirring occasionally until slightly soft, but still with some body. This could be between 5 and 10 minutes depending on the consistency of the fruit. Add raisins, stevia, (maple syrup,) cinnamon, nutmeg, allspice and vanilla. Continue cooking until the fruit becomes tender. Remove from heat and stir in lemon juice.
Fill piecrust with the mixture. Cover with the top pie crust and seal the edge. Carefully cut several slits in the top crust to let out steam. If you are using sugar, sprinkle it over the top of the crust.
Bake for 12 minutes or long enough for the edges to start to brown. Open the oven and cover the edges with long folded strips of foil wrapped around the top and bottom of outer edge of the pie. Continue to bake for another 5-6 minutes. If your oven tends to be hot, reduce the heat after 12-14 minutes to 350 degrees F.
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