From The Kitchen..."Sweetsome Sundays"...

During Lent my family has always had a few standard sacrifices we offer up together every year (such as movies, sweets, up-beat music, etc.) in addition to what we offer up on our own. But we try to take a break to sort of give everyone the chance to catch their breath and start out strong again for another week by having a dessert on Sundays and first class feast days.  On Fat Tuesday I had attempted to make an apple pie with only about four of the correct ingredients (one of which was "apples") and ended up with a concoction that had a very strong "plantain" flavor.  It still tasted pretty good, but I wanted to make a more "perfected" version, so I finally got all the correct ingredients for us to have another pie on Sunday.

Perfect Paleo Pie Crust:

11/2 Cups Almond Flour

1/2 Cup Arrowroot Flour

2 Tbsp. Brown Sugar (or Coconut sugar)

1/2 Tsp. Baking Powder

1/2 Cup Butter

6 Tbsp. Cold Water

1 Tsp. Vanilla

Combine dry ingredients in your food processor.  Cut butter into chunks and pulse with dry mixture until it resembles course breadcrumbs.  Add wet ingredients and blend until well mixed.  Shape mixture into a ball, wrap with plastic wrap, and keep in the refrigerator until ready to use.  When ready, divide into two parts and roll out into desired shape.  Place one part in pie dish and save the other for the top.

Amazing Apple Pie 

3 Large Apples, peeled, cored, and sliced very thin

Juice of 1 Lemon

3/4 Cup Brown Sugar

11/2 Tbsp. Arrowroot Flour

1 Tsp. Each of Cinnamon, Cloves, Nutmeg (optional...we like it better without)

4 Tbsp. Butter

Preheat oven to 475 Degrees.  Gently fold apple slices into lemon juice until well coated.  Mix dry ingredients in a separate bowl.  Cover the bottom of your prepared pie dish with a layer of apple slices, overlapping them over each other.  Sprinkle one tablespoon of the dry mixture over the apples.  Repeat until apples and dry mixture is used up.  Cut butter into chunks and place all over the top of the pie.  Cover with reserved pie crust and bake for ten minutes.  Lower temperature to 350 Degrees and bake for another thirty minutes, or until golden brown.  Let cool for a few minutes, then serve with ice cream for absolute decadence.