Which completely failed because I really can’t be traditional. I try, but nope!
As I was researching Dutch apple pie, I found a lot of pies with a traditional bottom crust and a crumbly top. Then I came across what I think is the true Dutch apple pie, which is made in a springform pan with a cake-like deep-dish crust mask house. Now I see what makes it special. But I haven’t figured out how to make that work without a lot of butter and gluten and eggs…yet.
But the idea of a crumbly-topped apple pie sounded scrumptious, so I made my own unconventional creation: Caramel Apple Crumble Pie!
Plantains in the crust. Dates in the filling. Oats in the crumble mvp 20w
Oh, and this pie is reminiscent of last week’s applesauce in one way…there’s apple juice in filling!
Plantain pie crust? My mind was a little blown when I came across this whole-wheat banana crust recipe from Happy Herbivore. Using a cold banana instead of cold butter, genius! Switching up the flours to make in gluten-free was easy. But instead of the underripe banana I used a ripe plantain, which is naturally firmer than a banana. It’s easy to roll out, sturdy to flip, and not chewy like an oat crust. Plus I’ve been wanting to work plantains into another dessert recipe ever since these brownies.>
