Ingredients

2 c. plus 1 tablespoon unsweetened apple juice

1/4 stick unsalted butter, & more for lining pie dish

4 medium Granny Smith apples, peeled, cored, & sliced into 1/4-inch pieces

1/2 cup + 3 tablespoons natural cane sugar

1 vanilla bean, split lengthwise & seeds scraped

3 eggs

1/3 cup almond flour

1/4 cup tapioca starch

1/2 teaspoon salt

3/4 cup unsweetened coconut milk

Preparation

  1. Heat oven to 400 F. Butter a 10-inch deep-dish pie pan.
  2. Pour 2 cups of the apple juice into a small saucepan. Cook over high heat for 12 minutes, until the juice is reduced to 1/2 cup. Let the reduced juice cool.
  3. In a large saute pan, cook the butter over medium-high heat until the milk solids start to brown, about 3 minutes. Add the sliced apples, 3 tablespoons sugar, half of the vanilla seeds, and the remaining 1 tablespoon apple juice. Cook the apples over medium heat, stirring occasionally, for 5 to 8 minutes or until the apples are soft but not mushy. Set aside.
  4. In a medium bowl, whisk together the eggs, remaining 1/2 cup sugar, remaining vanilla seeds, almond flour, tapioca starch, and salt until smooth. Add the coconut milk and reduced apple juice, and whisk to combine.
  5. Pour the custard into the buttered baking dish. Top with the cooked apples and juices. Bake until golden brown, 35 to 40 minutes.