I had every intention of making an applesauce pie. But a reader requested a Dutch apple pie, and I try really hard to deliver on all of your requests. So I pushed my applesauce plans aside and tried to go a more traditional route…
Which completely failed because I really can’t be traditional. I try, but nope!
As I was researching Dutch apple pie, I found a lot of pies with a traditional bottom crust and a crumbly top. Then I came across what I think is the true Dutch apple pie, which is made in a springform pan with a cake-like deep-dish crust. Now I see what makes it special. But I haven’t figured out how to make that work without a lot of butter and gluten and eggs…yet.
But the idea of a crumbly-topped apple pie sounded scrumptious, so I made my own unconventional creation: Caramel Apple Crumble Pie!
Plantains in the crust. Dates in the filling. Oats in the crumble. It’s not Dutch, but it’s delicious.
Oh, and this pie is reminiscent of last week’s applesauce in one way…there’s apple juice in filling!
Plantain pie crust? My mind was a little blown when I came across this whole-wheat banana crust recipe from Happy Herbivore. Using a cold banana instead of cold butter, genius! Switching up the flours to make in gluten-free was easy. But instead of the underripe banana I used a ripe plantain, which is naturally firmer than a banana. It’s easy to roll out, sturdy to flip, and not chewy like an oat crust. Plus I’ve been wanting to work plantains into another dessert recipe ever since these brownies.
Caramel Apple Crumble Pie
- 1 ripe plantain refrigerated overnight
- 1 1/4 cup gluten-free flour I used Bob's Red Mill 1-to-1 baking flour
- 1 tbsp tapioca starch
- 2 tbsps coconut sugar
- 4 medium apples thinly sliced
- 1 tsp lemon juice
- 12 pitted medjool dates
- 3/4 cup apple juice
- 1 cup rolled oats
- 1/4 cup oat flour
- 1/3 cup coconut sugar
- 1 tsp cinnamon
- 3-4 tbsps non-dairy milk
FOR THE CRUST: Stir together the flour and coconut sugar.
Using your hands, work in the chilled plantain. Keep mixing and kneading until it forms a cohesive dough.
Roll out the crust and transfer to a floured pie pan. Set aside.
FOR THE FILLING: Blend the lemon juice, dates, cinnamon, and apple juice on high.
Pour over the apple slices and toss to coat.
Transfer to the pie pan.
Bake for 20 mins at 350F.
FOR THE TOPPING: While the pie is baking, mix all the topping ingredients together with a fork until crumbly.
After 20 mins of baking, remove the pie from the oven and sprinkle on the topping to evenly cover the apples.
Bake for another 30 mins at 350F.
Remove from the pan and let it cool. Slice and eat.
Recipe NotesCrust adapted from Happy Herbivore's Whole Wheat Pie Crust
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