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Deep-dish apple cranberry pecan pie for later Full GAPS

Deep-Dish Apple Cranberry Pecan Pie for Later Full GAPS

A grain-free deep-dish apple, cranberry, and pecan pie with fermented-almond crust and honey spice custard.
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Cook Time 45 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Fermented-Almond Crust
  • 1 1/2 cups homemade fermented almond flour fully dried, finely ground, tamped and leveled
  • 1/4 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter softened
  • filtered ice water add by teaspoonfuls, as needed
Apple Cranberry Pecan Filling
  • 4 large eggs
  • 1 1/2 cups raw honey
  • 1 1/2 teaspoons homemade vanilla extract
  • 3/4 teaspoon sea salt
  • 6 tablespoons unsalted butter melted and cooled slightly
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon ground cloves
  • 2 medium apples peeled, cored, and thinly sliced
  • 1 cup unsweetened cranberries fresh or frozen
  • 1 cup properly prepared pecans fully dried and roughly chopped

Equipment

  • 1 9 1/2-inch deep ceramic pie plate
  • 2 Mixing bowls
  • 1 Sturdy whisk
  • 1 Fork
  • 1 Apple corer optional
  • 1 chef’s knife
  • 1 Cutting board
  • 1 Pie shield or foil collar
  • 1 Rimmed stainless sheet pan
  • 1 Cooling rack
  • 1 Firm pie server

Method
 

  1. Heat the oven to 350°F. Set a 9 1/2-inch deep ceramic pie plate on a rimmed stainless sheet pan.
  2. Stir the fermented almond flour, 1/4 teaspoon sea salt, and 1 teaspoon cinnamon in a bowl.
  3. Work in the softened butter with a fork or fingertips. Add filtered ice water 1 teaspoon at a time and stop when the dough forms moist pea-sized and a few marble-sized clumps that hold together when pressed.
    Crumbly fermented almond-flour crust pressed into a deep pie plate for later Full GAPS
  4. Press the crust evenly across the bottom and up the inside walls of the deep pie plate, ending at or below the future filling line.
  5. Beat the eggs thoroughly until no ropey strands of white remain.
  6. Whisk in the raw honey, homemade vanilla, 3/4 teaspoon sea salt, melted butter, 3/4 teaspoon cinnamon, allspice, and cloves. Scrape the bowl until the custard is a uniform amber sauce with fine spice speckles.
  7. Distribute the apple slices, cranberries, and pecans through the crust without packing them tightly.
  8. Pour the custard slowly over the filling. Nudge a few apple slices apart and let the liquid settle between them; the fruit and pecans should remain visible through the glossy custard.
    Unbaked apple cranberry pecan pie coated with honey spice custard for later Full GAPS
  9. Shield the crust edge and bake for 35 to 45 minutes. The outer filling should be firm, the center should move as one softly set mass without rippling or sloshing, and the apples should pierce tenderly. Cool until the custard is no longer loose before slicing.

Notes

Later Full GAPS: Use after fermented nut flour, properly prepared nuts, fruit, more honey, eggs, butter, sweet baking, and the spices are established. This is not an Introduction Diet recipe.
Standard 9 1/2-inch plate: Keep the crust amounts. Use 3 eggs, 1 cup raw honey, 1 teaspoon vanilla, 1/2 teaspoon salt, 4 tablespoons butter, 1/2 teaspoon each cinnamon, allspice, and cloves, 1 1/2 apples, 3/4 cup cranberries, and 3/4 cup pecans.
Bake time: Begin checking at 35 minutes and allow up to 45 minutes for a fully set center.
Scaling: The 2× control doubles every numeric ingredient and yields 16 slices; use two separate deep pie plates.

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