(This recipe makes 2 to 4 small tarts, each the size of a personal pizza)
APPLE PIE FILLING INGREDIENTS:
â–¢4 apples, peeled, cored and sliced 1/4 inch thick
â–¢1 tablespoon cornstarch
â–¢1 tablespoon lemon or lime juice
â–¢1 teaspoon ground cinnamon (reserve a pinch to sprinkle on top)
â–¢1/2 teaspoon vanilla extract
Combine in bowl and set aside.
BOTTOM CRUST INGREDIENTS:
â–¢1 1/2 teaspoon ground flaxseeds (may grind flaxseed in blender or coffee grinder)
â–¢4 teaspoons water to make “flax egg”
â–¢ 1/4 cup almond flour
â–¢ 1 1/4 cup oat flour (rolled oats ground in blender)
â–¢1/8 teaspoon salt
â–¢3-6 teaspoons additional water, as needed (add slowly, may need more or less to acquire dough soft enough to work with, but not too mushy)
INSTRUCTIONS:
1. Make the flax egg by combining the ground flax and water together in a small bowl. Stir and set aside for 5 minutes, until it thickens.
2. Preheat the oven to 350 degrees F at this time.
3. In a large bowl, add the almond flour, oat flour and salt. Stir to combine.
4. To the bowl with the dry ingredients, add the thickened flax egg mixture and 3 to 6 teaspoons of additional water, as needed. Stir well with a large spoon until the dough comes together. Add additional water if needed. The dough is ready when you can squeeze it in your hands and it doesn’t crumble; it should be moist but not too wet.
5. Form the dough into a ball with your hands. If it’s too wet, add a little more flour.
6. Place the ball of dough between TWO pieces of parchment paper to prevent sticking. Flatten the dough with your hands then use a rolling pin to roll it into an even circle.
7. Discard upper paper.
8.Transfer dough (including bottom parchment paper) onto a baking sheet. Gently patch any tears & pinch to flute the edges.
9. Place apple slices on top of the crust & dust with cinnamon. If more moisture needed throw some apple slices in blender w/ water to make applesauce & spoon on top before baking.
10. Bake at 350 degrees for 30 minutes. Cool, then slice into wedges & enjoy.