2 c. almond flour
1/4 c. quinoa flour
3 egg yolks
1/2 t. sea salt
1/4 c. organic pecans
1/4 c. lard or duck fat
5 c. apples, peeled, quarterd, cored and sliced
1 t. cinnamon
1/2 t. ginger
juice of one lemon
1 T. water
1/4 c. date fines
Preheat oven to 350 degrees F. In the bowl of a stand mixer, combine almond flour, quinoa flour, yolks, salt, pecans, and fat. Turn mixer on low speed and continue mixing for about five minutes, until the pecans have become broken up, and the mixture forms a ball.
Place 2/3 of the dough into a 9-inch pie plate, and press with a piece of plastic wrap, until the crust is evenly distributed in the pan.
Combine apples, cinnamon, ginger, lemon juice, water and date fines in a medium saucepan. Cook over medium-low heat for ten minutes. Pour into prepared crust. Crumble remaining 1/3 crust dough between your fingers evenly onto the pie.
Bake for 45-50 minutes until the crust is nicely browned.
© Betsy Leighton / dairyfreegaps.wordpress.com
