For the crust:
1 Box Simple Mills Vanilla Cake mix
1/2 cup (120ml) melted ghee or grapeseed oil
Preheat oven to 350F / 180C (160C Fan). In a 9.5” or 10” pie pan, mix melted ghee/oil and baking mix. Press crust across bottom and up sides of pan. Bake 10 min at 350F degrees. Press crust down slightly with the back of a spoon where it rose during baking. Set aside.
For the filling:
1 large Fuji apple, quartered, de-seeded and sliced ¼” thick
1 cup (240ml) full-fat coconut milk
¼ cup (60ml) + 2 TBSP pure maple syrup
1 TBSP. ghee
3 tsp. gluten-free vanilla
¼ tsp. each of ground cardamom and cinnamon
Dash of sea salt
- Preheat oven to 350F degrees. In a medium pan, mix ghee, 2 TBSP maple syrup and apples. Cook for 10 minutes or until apples are tender, stirring occasionally. Reserve ¼ of the apple slices for topping the pie, and spoon the remainder of the apples into the pie shell (making a single layer of apples across the bottom and pouring any liquid over the top).
- Whisk eggs, 1/4 cup maple syrup, vanilla, cardamom, cinnamon and salt. Pour egg mixture into pie shell over apples. Place in oven and tent pie loosely with foil. Bake for 35 minutes. Remove pie from oven and top half of the pie with reserved apples. Cool on a wire rack about 1 hour to serve warm, or refrigerate and serve pie chilled.