|A wonderful dessert for the holidays or anytime at all!|
2c raw almonds
1/3c butter, melted
2tbs pure maple syrup
4-5 apples, cored & peeled, sliced thin (use what's in season; think crisp and tart-sweet; I used Pink Lady)
1tbs lemon juice
2tbs tapioca flour
2tbs dark brown sugar
1tbs ground cinnamon
1/3c dried cranberries
1. Preheat your oven to 350-degrees. In a large food processor, process raw almonds until they resemble a fine flour. Then add melted butter, maple syrup and a pinch of salt. Pulse until it resembles a mixed ball of dough.
2. Press the crust mixture into the bottom of a tart pan. Take your time, press well and evenly along the bottom and sides of the tart pan. Alternatively, you could line a pie tin or pan with foil and then press along the bottom.
3. Place the crust into the center of a preheated oven and bake until golden brown, about 12 minutes (check on it and press down if any air-bubbles arise and lift the crust out of place).
4. Let crust cool completely.
5. Prepare your apples. In a large bowl, mix lemon, tapioca, honey, and cinnamon. As you are peeling and slicing your apples, toss them immediately into the mixture to keep them from turning brown.
6. When the crust is cool, carefully arrange your apples into your tarte or pie. Pour any remaining sugar syrup on top. Sprinkle desired amount of dried cranberries on top.
7. Cover the whole tart with foil. Place in the center of the oven and bake for about an hour (check starting at 45 minutes... it's done when the syrup is bubbling and the apples are easily pierced with a fork). Remove foil and cook about 5 minutes longer to really brown the crust.
8. Remove the pie and let cool slightly. Cut using a sharp pizza cutter or a knife. Serve with coconut ice cream while hot. Enjoy!
Note: This pie can be stored, covered, in the refrigerator for up to a week.