CRAN-APPLE PEAR PIE WITH STRUESEL TOPPING – WENDY BLANCHARD, M.S.

This recipe is to die for, and a perfect holiday dessert!

INGREDIENTS FOR PIE CRUST:

2 c. almond flour
1/2 c. coconut oil, melted
2 T. coconut milk, cold
2 T. honey

INSTRUCTIONS FOR PIE CRUST:

Using a rubber spatula, mix all ingredients for the crust just until combined. Press the dough into the bottom and sides of a 9″ pie plate. Create fluted edges with fingers if you would like.

INGREDIENTS FOR PIE FILLING:

  1. 2 medium apples, diced
  2. 1 large pear, diced
  3. 12 oz. fresh cranberries
  4. 2 T arrowroot powder
  5. 1 T Chia seeds
  6. 1 tsp fresh orange juice
  7. 1 tsp vanilla extract

INGREDIENTS FOR TOPPING:

Topping
  1. 1 c. cashews
  2. 1/3 c. arrowroot powder
  3. 1/4 c. coconut oil
  4. 2 T. raw honey
  5. 1/2 t. vanilla extract
  6. 3/4 t. ground cinnamon
  7. 1/4 t. ground nutmeg
  8. 1/2 t. pumpkin pie spices
  9. 1/8 t. sea salt

Prepare pie crust. Cook for 15 minutes before filling.

In a medium bowl, add all filling ingredients and blend well. Set aside.

Add all topping ingredients to the bowl of a food processor, and pulse until it forms a thick type of crumble.

Add the filling to pie shell and crumble topping over the entire pie filling spread over the top. Bake on center rack of the oven and bake about 30 minutes or until pie is golden brown and bubbly.

To your good health!

Wendy

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