Paleo Blueberry Apple Pie

Such a novel idea.  I found this recipe on another site but played around with it a little and whilst my photos are of a pie, the best was when i actually made them into individual sized pies you could hold in your hands, like the apple pies from (apologies for mentioning them at all) McDonalds…


1/2 package of tapioca spring roll sheets*
coconut oil
4 cups blueberries
1 apple grated
1/4C palm sugar
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp sea salt
1-1 1/2 Tbsp arrowroot powder
1 tsp vanilla


Rub the bottom and sides of a pie tin with a bit of coconut oil. Remove about one quarter of the tapioca sheets from the package. One at a time, add these sheets to a bowl of lukewarm water. Soak for about 30sec – 1 min or until they are pliable but not slimy, shake off water carefully.  Lay the dried sheets on the bottom of your pie tin, staggering them so that both the bottom and the sides are covered. When done, it should look pretty much like a normal pie crust.

Add the blueberries and all of the filling ingredients except the arrowroot to a medium saucepan. Bring to a boil, stirring frequently. Reduce to a simmer; then, stir the arrowroot in slowly, its best if you have dissolved your arrowroot in about 1tbs of water first. Allow the blueberry mix to thicken until it has the consistency of gravy.

Pour the filling into the pie. Now, repeat the tapioca sheet protocol. Lay these over top of the filling. Fold the edges for a nicer appearance, much like a normal pie crust. Cut 4 slits through the top crust so the pie will vent while cooking. Finally, rub coconut oil over the top of the pie crust. Place the pie in the refrigerator to cool and thicken.

When it is time to serve the pie. Broil for 5-8 minutes until the top of the crust begins to brown and becomes crispy.

***Alternately you can make individual pockets, I used a shallow bowl to arrange the tapioca sheets so I could fold them over the filling, refrigerate as instructed on a tray lined with baking paper and broil on both sides until crisp.***


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