Apple pie meets one of our family’s favorite treats—buñuelos! Familia, we present to you: Buñuelo Apple Pie! This pie is inspired by memories of the cookies, sweet breads, brownies, and many pies that line our family’s dessert table each year at the holidays. Make sure there’s some ice cream to scoop and dollop atop each slice!
1 cup Cassava Flour
1 cup Almond Flour
½ cup Tapioca Flour
½ cup Coconut Shortening, divided
1 bag Siete Grain Free Mini Buñuelo Cinnamon Crisps
½ cup Cold Water
½ tsp Cinnamon
¼ tsp Sea Salt
2 Granny Smith or Gala Apples, thinly sliced
1½ cups Brown Sugar
1 Lemon, juiced
½ cup Almonds, sliced
½ cup Coconut Oil, melted and divided
Preheat the oven to 350° F. In a medium bowl, combine all flours, ½ cup coconut shortening, and salt. Mix everything together until shortening has formed small clumps of flour.
Finely crush ½ of the bag of Mini Buñuelos and add to the bowl.
Add ¼ cup of cold water and mix. Add the remaining ¼ cup of water in splashes, adding just enough to form a soft ball of dough.
Spray a pie pan with cooking spray and roll out dough to about ¼” thickness. Place over the pie pan and lightly press down edges and bottom.
Prick the bottom of the pie crust with a fork several times and bake for 15 minutes.
Toss apples with ¼ cup of melted coconut oil, brown sugar, cinnamon, and lemon juice.
Carefully take out the pie crust and top with apples. Return the pie to the oven and bake for 30 minutes.
Lightly crush the remaining Mini Buñuelos and toss with almonds and remaining coconut oil.
Remove pie from oven and top with Mini Buñuelos topping. Bake for an additional 15 minutes. Let the pie cool for 30 minutes before serving.
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