My father owned a grocery store and often would take me to the market to source fresh produce.

I loved these outings as a little girl and have fond memories of him peeling carrots for me with his car key. I learnt a lot from him including the difference between various types of apples.

Pink Lady is my favourite and because of my mum I know that Golden Delicious apples are the best for a tart. She never really made pie, but she had a penchant for stewing apples with raisins and lots of cinnamon as a treat.

I made this pie with so much love in my heart, pretending throughout that my parents were coming for supper. They would’ve loved it!

xoxo

Pie Base (see pic below for end result)

2 cups of gluten-free granola

2 tbsp water

2 tbsp Xylitol

2 tbsp cinnamon

2 tbsp chia seeds

Mix everything in a food processor until well combined

Press mixture into a greased pie dish and freeze for 5 minutes or keep in the fridge for 15 minutes

While the pie base rests its a good idea to make the crumble

Pie Crumble

Mix 1 cup of oats with 1/2 cup of oat flour

1/3 cup of Xylitol

2 tsp of cinnamon

And 200 g butter

You can mix this with your hands if you don’t have a mixer. The mixture will not combine but resemble crumbs. Cover and let it rest in the fridge until you need it.

Pie Filling and final assembly

Ingredients

Peel, core and slice 4 Granny Smith apples

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup of raisons

1/2 cup of xylitol

1/3 cup of cornstarch

2 1/2 cups of water

juice of 1 orange/2 tbsp lemon juice

1 tbsp butter

Method

1. Coat apple slices in orange/lemon juice

2. Bring to boil water, Xylitol, cornstarch, cinnamon and nutmeg in a pot.

3. Lower heat and simmer until the mixture thickens

4. Add the apples and cook for about 10 minutes or until they are soft.

5. Add butter and take off the heat immediately. The butter will melt while the mixture cools.

6. Wait until it’s cooled completely before dumping into your prepared pie crust.

7. Lastly, add your pie crumble over your filling and bake in a 180 degree oven for 25 minutes.

When the pie starts to ooze a little, it should be ready.

Serve with lashings of cream or ice-cream.