(Paleo) Apple Pie In A Jar
March 23, 2016
The world of pie making abounds in legend, myth, tradition, and even cautionary tales.
Cracking the code on how to make the perfect pie crust is almost as complicated as solving the Sphinx's riddle or untie the Gordian knot.
Pie scientists will tell you that it’s all about the crust. Sure there’s the gooey sweet fruit that fills the cavern of your pie, but the best filling in the world won’t save a poor crust, turning an otherwise tasty pie into dishonorable failure.
It has to substantial enough that it doesn't sog-out from a juicy filling, but tender enough that it flakes in your mouth into buttery shards.
So I already know that my recipe for apple pie in a jar may upset some apple pie purists.
That will probably label this as another attempt to put everything in a jar and pretend it’s just like the real thing.
But you see, I’m not trying to sell you this as my (or your) grandma’s apple pie.
This is different.
This is my experiment to cram all of the flavors of apple pie into a jar, so that I can have apple pie whenever I feel the need.
The “crust” comes together in 1 minute flat, while the apples are cooked on the stove for 10 minutes. Everything is put into a jar and microwaved for 2 minutes. That easy.
It’s not pretty as apple pie but it definitely tastes like one. Filling, crust, even the whipped cream if you feel like. Give it a try, it’s so worth it; maybe even your grandma would approve.
(Paleo) Apple Pie In A Jar Print this recipe!
I used 4 half pint (8 oz) glass mason jars, but any jar, mug or cup will do — as long as it’s microwavable safe.
1 teaspoon coconut oil (or butter)
3 medium apples, peeled, cored, and cubed
2 tablespoons granulated sweetener of your choice (I used coconut palm sugar)
2 teaspoons lemon juice
1 teaspoon ground cinnamon
2 tablespoons coconut oil (or butter)
3 tablespoons granulated sweetener (I used coconut palm sugar)
1 teaspoon vanilla extract
Pinch fine grain sea salt
1 large egg yolk (or 2 regular ones)
4 tablespoons almond flour
Optional toppings: coconut whipped cream, whipped cream ground cinnamon, etc.
Melt 2 tablespoons of coconut oil (or butter) in a bowl in the microwave for 15 to 20 seconds — until just melted, not boiling.
Add granulated sweetener, vanilla extract, and salt. Mix well until combined.
Add the egg yolk and mix until no traces of the yolk is seen. Mix in the almond meal.
Refrigerate until ready to use.
Melt 1 teaspoon of coconut oil (or butter) in a large skillet over medium-heat. Add apples, granulated sweetener, and lemon juice. Cook until the apples soften and start to release their juices, about 10 minutes. Add cinnamon, remove from the heat, and set aside.
Fill each jar with apples until about ½ full and press them down with the back of a spoon.
Top apples with equal amount of dough mixture.
Cook in the microwave for about 2 minutes.
Let cool at least 5 minutes then top with your favorite toppings and devour!
One serving yields 228 calories, 12 grams of fat, 27 grams of carbs, and 3 grams of protein.