Dairy-free Teff Flour Apple Pie ጤፍ ዱቄት አፕል ፓይ

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Dairy-free Teff Flour Apple Pie ጤፍ ዱቄት አፕል ፓይ



½ Teff flour

1 cups all-purpose flour

1 cups almond flour

1/2 cup vegetable butter

1/2 tsp sea salt

1tsp baking powder

Ice cold water

Pie Filling:-

5-6 apples

1 medium lemon

2 tbsp ground cinnamon

1/2 cup brown sugar


                            To make the pie crust

In a bowl mix all-purpose flour, almond flour, and teff flour. Add the vegetable butter and baking powder. Mix by hand until the mixture crumbles, then add a tablespoon of water at a time until the pie dough is firm. The mixture should hold together when pressed between your fingers, but not be sticky. Roll the dough into a ball and wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.

                        To make the pie filling

 Peel the apples then cored and cut into thin slices. In a bowl, toss the apple with the lemon juice. Add the sugar and toss to combine evenly. Melt the vegetable butter over medium-high heat in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer for about 4 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, Strain the apples all the juice. strain all the liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes. Toss the apples with the reduced juice and spices in a medium bowl. Set aside to cool completely.

 Lightly dust a sheet of wax or parchment paper with a little extra flour. Form the dough into a round disk with your hands. Roll the dough out until the pan size. trim it so it lays about 1/2 inch beyond the edge of the pan. Place the second piece of the sheet over the top and roll the dough out

Spray your pie dish with non-stick spray. This will keep the bottom and sides of the crust from sticking. Remove the top layer of wax paper & turn the pie pan upside down on the top of the crust. Carefully slide your hand under the wax paper and gently flip over the crust into the pie pan. Remove the parchment paper carefully as you press the dough into the bottom of the pan. Trim it about 1/2 inch beyond the edge of the pan. Prick the bottom of the crust with a fork & Place the apple mixture in the pie crust and spread it evenly. Roll the second pie crust and cut into 1/2-inch thick strips by a pizza cutter and lay strips of dough evenly spaced, across the entire pie. Weave more strips of dough to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips. Pinch the bottom crust edge and lattice edge together. Brush the top of the dough with vegetable butter and then sprinkle with sugar. Refrigerate for at least 30 minutes. Take out the pie from the Refrigerate. preheat the oven to 375 degrees F.  Cover the pie with foil and bake for 20-25 minutes. Remove foil and bake for an additional 20 minutes or until the crust is golden brown .turn off the oven. Cool on a rack for at least 2-3 hours before serving. Enjoy