It’s summer glut season, and there is a lot of harvest in the gardens and backyards right now. A really good apple pie is always a winner this time of the year. This dessert comes in many forms and you should feel free to substitute liberally, but my only guidance is to not skimp on the humble cinnamon: it is surprisingly important to the overall taste. Vanilla ice cream or vanilla sauce will take this to another level.

Apple Filling

4–5 apples, sliced thin
Dash of salt
40 grams of brown sugar
55 grams cup rapeseed oil
1 teaspoon of vanilla
1 teaspoon of ground cinnamon
2 tablespoons corn starch

Crust

190 grams of blanched almond meal
180 grams oat flour
120 grams cornstarch powder
100 grams of brown sugar
1 teaspoon salt
3 eggs
150 grams of butter, cut into cubes

Oat Layer

40 grams oats
20 grams of shredded coconut
40 grams of brown sugar
3 tablespoons rapeseed oil

Instructions

1. Mix the almond meal and oat flour, cornstarch, brown sugar, and salt together. Add eggs and 4 tablespoons of water. Using your hands, add the butter into the dough until it’s incorporated and only small pebble-size balls of butter are left. Turn onto a floured surface and knead the dough until it comes together. Split it in two equal sized balls and wrap in a plastic wrap. Chill in the fridge for at least 1 hour.

2. Preheat the oven to 175°C. In an oven dish, mix the oats, shredded coconut, brown sugar, and butter. Bake for 10 minutes, or until golden brown.

3. Roll out the dough on a floured surface until it is 1 cm thick. Press the dough into a pie dish. Using a fork, poke holes in the crust and trim the edges.

4. Sprinkle the toasted oats on top of the crust in a thin layer, making sure to go up the sides as well.

5. In a skillet over medium heat, sauté the apple slices and a small pinch of salt until the apples soften and you start to see some juices. Add the sugar, butter, cinnamon, cornstarch powder, and ¼ cup water and cook for 5 minutes, or until the apples are tender and everything is well combined and slightly thickened. Pour into the pie dish over the oats.

6. Roll out the second dough and gently place on top of the apples, press down on the sides, and trim the excess. Poke a few small holes around the top, or cut one big hole in the middle. Bake for 35 to 40 minutes, or until golden brown.