Cranberry Apple Pie

prep time:25 min
cook time:50 min
ready in:4 hr 15 min
  • 1 1/4 cups tapioca flour
  • 1 cup almond flour
  • 4 tablespoons raw honey
  • 3 tablespoons coconut milk
  • 2 tablespoons coconut oil, melted
  • 3 cups fresh cranberries
  • 3 cups apples, cored and chopped
  • 3/4 cup raw honey
  • 2 tablespoons lemon juice
  • 2 tablespoons tapioca flour
  • 1/2 cup almond flour
  • 4 tablespoons raw honey
  • 1/4 teaspoon cinnamon
  • 4 tablespoons coconut oil
  • For the crust, combine 1 1/2 cups tapioca flour, 1 cup almond flour, 4 tablespoons honey, coconut milk, ad 2 tablespoons coconut oil in a food processor, blend until it starts to form a ball. Form dough into a disk, wrap in parchment paper, and refrigerate for 1 hour.
  • Preheat oven to 375 degrees. For the filling, mix together cranberries, apples, 3/4 cup honey, lemon juice, and 2 tablespoons tapioca flour, set aside.
  • Roll pie crust out to 1/4 inch thick and gently put it into a 9 inch greased pie pan. Use a fork to poke holes around the bottom and sides of crust. Pour filling into crust and crimp the edges of the crust. Bake for 25 minutes.
  • For the topping, combine remaining almond flour, honey, cinnamon and coconut oil. Spread the topping over the pie, turn the oven down to 325 degrees, and bake for another 25 minutes. Cool for 2 hours.
  • *Tips; If the dough starts to get warm while rolling it out, put it in the refrigerator for 5 minutes. Make sure to roll the dough out thin, 1/4 inch thick. Remember to grease the pie pan, (this provides a little extra fat to help the pieces come out of the pan easier.)