Serves 8

pastry
5  cups almond meal
2 heaped tbsp chia or linseed
3 tbsp honey
60 ml  grape seed oil or macadamia nut oil
2 free range / organic eggs

Filling
6 - 8 red sweet apples
60 – 120  ml apple juice


Firstly make the pastry.
Combine  the almond meal and chia seed.

Add honey, oil and eggs then mix well to form a soft dough.
The Chia seed will help bind the lovely dough so you’ll be able to roll it as proper dough and it contains whopping loads of omega 3.
Allow the dough to rest as you make the filling.
Slice the apples into wedges, leaving the lovely skin on.  This gives the apple pie a lovely colour and retains the vitamins as most of them lie just beneath the skin.  Place the apples into a pot along with the apple juice and cook over a medium heat until the apples have cooked down and are lovely and soft. 

To assemble the pie, roll half of the pastry in between 2 sheets of silicone paper and line a prepared 15 - 20 cm pie tin or cast iron pan.  Fill with the prepared apple filling.  Roll the second almond pastry top and place over the apples then seal well.  Bake for 35 – 40 minutes until golden in a moderate 170 C oven.  Serve warm or at room temperature with natural or vanilla yoghurt and enjoy.

Gluten free – high protein – omega 3 – low GI

(c) Teresa Cutter - the healthy chef