An exquisite way to celebrate the bounty of Winter. Sweet, juicy apples meet tart delightful cranberries in a melody of flavor that does not disappoint. Eating seasonally brings your soul and body closer to nature. It is invigorating to eat what the season provides and to utilize it in fun new ways. Whenever I bake or cook my senses come alive. It is beyond taste, you have to use your sense of smell, sight and most importantly touch. We so often forget to use our hands in the kitchen but it truly transforms the dish when you infuse it with your love. This recipe will look stunning on any holiday table. Enjoy beauties.
by: Michelle Gerrard-Marriott, The Vibrant Kitchen & Home
- 1 cup brown rice flour
- ½ cup GF oat flour
- ½ cup buckwheat flour or all purpose gluten-free flour
- ¼ cup arrowroot starch
- 4 tbsp coconut sugar/dry sweetener of choice
- pinch of sea salt
- pinch of cinnamon, nutmeg, clove and ginger
- ½ cup coconut oil
- ½ cup water
- ¼ cup cider vinegar
- 4 pounds sliced, peeled mixed apples, I love granny smith, pink lady, and some heirlooms if you can find them like Baldwin!
- 12 ounces fresh cranberries
- One lemon zested and juiced
- One Orange zested and juiced
- 2 cups coconut sugar
- 4 tablespoons Maple Syrup ( Or Organic Honey if you are not Vegan)
- 1 tablespoon arrowroot powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
Preheat oven to 350 F and lightly oil a 10 inch pie pan. In a large bowl, combine your flour blend, sea salt and coconut sugar. In a smaller bowl whisk together coconut oil, water, and ACV. Pour oil mixture into flour mixture and combine with your hands until well mixed. Dough should be a little moist.
Once combined divide into two. Press one section into pie pan until it forms a beautiful bottom crust. Stick with a fork a couple times and bake for about 15 minutes. Roll our remaining dough and cut out Autumn Leaves, Pumpkins or whatever your heart desires! Set aside whilst making the apple cranberry filling!
Core, peel, and slice your apples. Put in a large bowl with your washed cranberries. Add lemon juice, orange juice, lemon zest, orange zest, coconut sugar, maple syrup and spices. Mix gently and allow to sit for 15-20 minutes. This allows all the flavors to develop.
On Medium/Low heat allow a saucepan to warm. Add in your apple + cranberry mixture. Allow everything to become caramel-like and delicious. Taste along the way, if you want it a bit sweeter you can add more coconut sugar or maple syrup! Add your arrowroot towards the end and mix gently until combined and thickened. Pour your mixture into your prepared pie crust. Top with your cut outs and sprinkle a bit more coconut sugar on top of the pie! Put in oven and bake for about 30 minutes until golden brown.
Once out of the oven allow to cool for 15- 20 minutes before serving! Serve with Coconut Ice Cream or Coconut Whipped Cream! Enjoy every last bite!