Swedish Apple Oat Pie (Äppelhavrepaj)
More like a crisp, this simple gluten and dairy-free single crust pie is bursting with fall flavors!
Equipment
- 9-inch glass pie dish
Ingredients
Apple Filling:
- 1 pound peeled and cored tart apples, cut into ¼-inch dice
- 2 tablespoons fresh lemon juice
- 2 tablespoons raw sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
Oat Crust:
- 1 1/3 cups rolled oats, not quick oats
- 1 cup oat flour
- ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup virgin coconut oil melted
- 1/3 cup raw sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°. Oil a 9-inch glass pie dish. In a large bowl, toss the apples with the lemon juice, then add the sugar and spices. Let the apples sit while you prepare the crust.
- In another large bowl, thoroughly combine the oats, oat flour, cinnamon, baking powder and sea salt. Mix in the remaining ingredients until a nice dough forms.
- Transfer the apples to the pie dish, pressing them into an even layer. Cover the apples completely with the oat crust, making sure it does not hang over the edges of the pan. Place the pie in the oven and bake for 40 minutes or until the crust is set and golden brown, and the apple juices are bubbling. Cool completely before slicing or serve warm like a crisp. Cover and refrigerate for several days.
Servings: 8