|Gluten Free Holiday Fruit Pie|
|photo by recipe author|
Preparation Time: 1 hour
- 1 cup almond flour
- 1/3 cup coconut flour
- 2/3 cup arrowroot starch
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
1/2 cup palm shortening or butter
- 1 teaspoon apple cider vinegar
- 1 tablespoon raw honey
- 1/4 cup cold water
- 2 cups cranberries
- 1/2 cup water
- 1/4 cup raw honey
- 1 apple, peeled and thinly sliced
- 1 cup pineapple, diced
- 1 teaspoon cinnamon
- 1/4 cup arrowroot starch
Preheat oven to 350 degrees ºF.
In a mixing bowl, combine almond flour, coconut flour, 2/3 cup arrowroot starch, salt and baking powder. Cut in shortening, vinegar and 1 tablespoon honey until mixture is crumbly. Slowly add in a little water while mixing until dough forms.
Roll out dough on a lightly floured surface until about 1/4″ thick. Place dough in a deep dish pie plate. Save any remaining dough to make a lattice top crust if desired.
In a saucepan, bring cranberries, 1/2 cup water and 1/4 cup raw honey to a boil. Simmer about 10 minutes until cranberries have popped and most of water is absorbed. In a large bowl, combine cranberry mixture, pineapple, apple, cinnamon and 1/4 cup arrowroot starch. Pour into pie crust. Top with lattice crust or a whole crust top if desired.
Bake for about 40-50 minutes or until crust starts to brown.
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