Ai … it’s been a few weeks since I posted the apple pulp tarts photo on Instagram. The recipe would follow soon, I said … wOOps. It took a little longer than planned. I wanted to make something new with apple pulp for a while. And had apple pie plans as well. The choice to combine these two was made easily when Isaw the apple pie contest from Jamie Magazine on Instagram. That’s why I posted the photo on Instagram. And the recipe… yes… only now.
The reason for my delayed post: I lost my notes + my past month was to crazy busy for a remake of the pie. I better forget about the Jamie Magazine publication ;). Not that a recipe was required (it was all about the photo’s), but still… Anyhow, I finally made the pie again!
Apple pulp purpose
I made something with apple pulp before. Muffins. Nice, but not impressive. This pie is different. + Tasted, tested & approved by different friends. I’m glad with this good (and healthy too by the way) apple pulp purpose, since I juice apples quite often.
Crust, nut butter, apple pulp, slices of apple and caramel …
This apple pulp pie has sugar-free crust, a layer of nut butter, apple pulp with dates and lemon, a layer of apples and caramel … (without whipped cream – with almond milk). Quite a few elements. So, plan some time for preparing.
I’d love to know what you think about this no waste apple pulp pie!
Apple pulp pie
Juice pulp recipes, Sweets
Servings: One large flat pie or six small cakes (see photo's)
1 1/4 cups of flour
1/2 teaspoon sea salt
1/2 cup unsalted butter, cubed
1/4 cup ice water
Tip: use cold ingredients. It is best to keep the butter in the freezer (take out half an hour before usage) and the flour in the refrigerator.