Hi all! I cannot contain my excitement for this new Healthy Rosh Hashanah Apple Pie recipe! This is seriously the BEST Healthy Apple Pie ever!
Over the past couple of weeks, I made it my goal to create the best healthy apple pie ever. I did tons of research, searched Pinterest, and came across barely anything. Most of the recipes I found were gluten-free or vegan, but the ingredients in the crust weren’t truly healthy. As a result, I took matters into my own hands and decided to create the best healthy apple pie recipe.
How did I do this?????
I did what I do best and what I love to do. That is what I call “healthifying” an unhealthy recipe. This has been my go-to method for creating healthier versions of my favorite unhealthy desserts.
You may ask, how does one “healthify” a recipe? It’s easy!
Step 1: Take your unhealthy recipe and swap out the ingredients for healthier ingredients that make sense (don’t substitute a banana for sugar in a pie crust; it won’t work!)
Step 2: Test the new “healthified” recipe before serving to guest
Step 3: Taste it. Your new creation may be gross (and sometimes mine are) or it may turn out amazing (which was the case with this apple pie).
For example, rather than using butter in my pie crust (like most crusts do), I tried using solid coconut oil. Guess what? It worked!
So, there you have it. This is the formula I use to create the majority of my healthy baking recipes.
As I mentioned earlier, this Apple Pie is wonderful! The crust is slightly crunchy but not too hard and the apple filling melts in your mouth.
What goes into the wonderful Healthy Apple Pie?
- Almond Flour
- Tapioca Starch
- Unrefined Coconut Oil
- Maple Syrup
You see the trend… all healthy ingredients. Woohoo!
This healthy apple pie is also:
- Super Tasty
- Gluten Free
- Dairy Free
- A great Rosh Hashanah or Thanksgiving dessert
- Comfort Food worthy
I love this apple pie most of all because it ACTUALLY tastes like a REAL apple pie.
Now it’s time you start making this pie! Get the recipe below, but first…..
Download my new FREE Rosh Hashanah Recipe book!!
This book is filled with gorgeous photos along with delicious recipes for Rosh Hashanah! I’ve included 2 main dishes, 2 side dishes, 1 salad, and 1 dessert (this apple pie). I structured this recipe book to work as a full menu for 1 meal. Of course, you are welcome to choose one or two recipe and add them to your own personalized menu.
Don’t know what Rosh Hashanah is? No worries. Rosh Hashanah is the Jewish New Year. One of the ways we celebrate this holiday is by serving symbolic foods such as apples and honey (symbol: a sweet new year).
Even if you don’t celebrate Rosh Hashanah, you should totally download the e-book because it is filled with a bunch of delicious recipes that you will love!
Click here to download the e-book.
Here’s a sneak peek of a recipe from the book. Doesn’t this salad look delish!
I encourage you to be creative and inventive in the kitchen! Try new recipes and add your own unique twists to them.
You can also watch the full video tutorial here.
Did you love this Rosh Hashanah Apple Pie? Want more recipes like this one?
I’ve got these for you: Apple Crumble Cake, Baked Apples, Grandma’s Apple Cake, Irish Apple Cake, Pomegranate Fig Pavlova, Chocolate Babka, Apple Cranberry Crisp, Peanut Crusted Chocolate Fudge Pie, Lemon Olive Oil Cake
Healthy Apple Pie – Rosh Hashanah
The Ultimate Healthy Apple Pie for Rosh Hashanah! This is a great recipe for Rosh Hashanah. It is tasty, healthy and super delicious!
- Prep Time: 1 hour 20 min
- Cook Time: 50 min
- Total Time: 2 hours 10 minutes
- Yield: 10-12 servings
- Category: Pie
- 1 1/2 cups oat flour (grind 1 1/2 cups rolled oats in blender to make oat flour)
- 1 1/2 cups tapioca starch
- 3 cup almond flour
- 3/4 cup solid coconut oil (if your coconut oil is melted and liquidy, place it in the fridge for 15-30 minutes to set; no longer)
- 1/4 teaspoon salt
- 1/2 cup maple syrup
- 6-8 tablespoons ice cold water
- 5 large apples, peeled and chopped (I recommend a combination of Granny Smith and Fuji)
- juice of 1/2 lemon
- 4 tablespoons maple syrup or brown sugar
- 3 tablespoon arrowroot powder or corn starch
- 1/2 teaspoon cinnamon
- 2 tablespoons almond milk or 1 egg beaten with a teaspoon of water
- 1 tablespoon granulated sugar
Make the Crust-
- Grease a 9.5″ pie dish with cooking spray. Set aside.
- In a stand mixer, fitted with a whisk attachment, mix together the oat flour, tapioca starch, almond flour, and salt until well combined.
- Then switch to a dough hook and add the maple syrup.
- Mix on low speed as you add the coconut oil. Once the coconut oil is incorporated into the dough, scrape down the sides of the bowl.
- Turn the mixer to medium speed and slowly add in tablespoonfuls of water until the dough becomes soft and holds together.
- Press about 1/3 of the dough into the bottom and sides of the prepared pie dish. Leave the remaining dough in the mixing bowl and set aside, on the counter, for later.
- Preheat the oven to 350℉ and set the pie crust into the fridge to set while the oven preheats.
- Once the oven is preheated, bake the pie crust for 20 minutes. Then, cool for 20 minutes.
Make the Filling-
- Place the sliced apples into a large bowl and toss with lemon juice.
- Sprinkle the apples with maple syrup, arrowroot powder, and cinnamon. Mix until all the apples are coated.
- Transfer the apple filling into the cooled pie crust.
Assemble the Pie-
- Take 2/3 of the remaining dough and roll into a large disc. Lay the disk over the apple pie and press the sides down to secure the raw pie crust to the cooked pie crust. *There should be no overhanging pie crust.
- Use any remaining dough to cut out shapes and place on areas that have cracks. Glue the shapes onto the crust with a dab of water.
- Brush the pie with egg wash or almond milk and sprinkle with granulated sugar.
- Bake the pie in a 425℉ oven for 10 minutes, then reduce the heat to 350℉ and cook the pie for an additional 40 minutes. *If the edges of the pie become dark, place a piece of aluminum foil over the pie while baking. Allow the pie to cool for at least 1 hour before eating.
*This pie is best served with a scoop of vanilla ice cream.
Did you give the recipe a try? If so, let me know! Leave a comment, rate it, and don’t forget to tag a photo #itsrainingflour on Instagram. Happy Baking!
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