DIY Thanksgiving Pie: Apple Pear Cardamom

MEAL TYPE: Dessert, Snack

SEASON: Fall

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan, Vegetarian

MAKES 8 SERVINGS

DIY Thanksgiving Pie: Apple Pear Cardamom

Many of our favorite recipes take a DIY approach—and this beautiful Thanksgiving pie is no exception! Start with a delicious gluten-free almond-oat crust that’s loaded with healthy protein and fiber. From there, make it your own with a choice of filling. Below you’ll find the recipe for our Apple Pear Cardamom pie. Check out our recipe index for our Pumpkin Spice and Chocolate filling options. With just a touch of natural sweetener, your blood sugar won’t spike, crash, and send you into a food coma. Recipe courtesy of Kirsten McCormick, Nutritionist, Chef, and Founder of Running with Forks.

INGREDIENTS

Crust Ingredients (makes one 9-inch pie)

1 c. oats

1 c. almonds

⅓ c. coconut oil

¼ c. maple syrup

½ tsp. sea salt

1 tsp. cinnamon

¼ tsp. nutmeg

½ tsp. cardamom

Filling Ingredients

4 large apples, peeled, cored and thinly sliced

2 ripe but firm pears, peeled, cored and thinly sliced

juice of one small lemon

4 Tbs. coconut sugar or maple syrup

1 tsp. bourbon vanilla bean paste

½ tsp. cinnamon

½ tsp. cardamom

2 Tbsp millet flour (or any other alternative flour on hand)

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INSTRUCTIONS

Preheat oven to 375 degrees.
To make the crust, add almonds to a food processor and pulse until it becomes a coarse meal. Add remaining crust ingredients and pulse together until oats are coarsely ground and mixture is thoroughly combined.
Using your hands, spread and press ¾ of the crust mixture into a 9-inch tart pan, working the dough up the sides. Set remaining crust aside to use for a crumble topping.
In a large bowl, toss the apples and pears with sweetener of choice, bourbon vanilla bean paste, cinnamon, cardamom and millet flour. Once combined, arrange fruit into the tart pan and scatter crumbled remaining crust on top.
Place tart in the oven and bake at 375 degrees for 1 hour or until fruit is tender. If tart crust or topping begins to brown too quickly before fruit is cooked, cover lightly with foil for remaining cooking time.

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