That recipe name is stupid. Why do I blow at coming up with recipe titles? Whatever.

So there are some things I’ve come to figure out from working at 5am:

  1. I will not wear spandex that early. If you think I’m going to try to fit my ass into restricting pants during the 4am hour, you’re high.
  2. I now have to drink coffee on those days. If I’m not drinking coffee, I am shivering. The 4am hour is cold…and it hasn’t even snowed.
  3. While I drive to work during the 4am hour, I believe every person driving behind me is following me. And out to kill me. Rational.
  4. I am very rational during the 4am hour.

So yesterday was pretty cool. I was lucky enough to meet the absolutely gorgeous Liz from Cave Girl Eats. It’s funny how the paleo community can somehow always relate back to each other. Either we have friends in common, we’ve read each others blogs, or we are both doing similar things in our lives. I actually started oil cleansing because of Liz. Her skin is super smooth so fingers crossed mine looks like that someday! It’s just crazy how much the internet makes the world so much smaller. Anywho, Liz was speaking at an event in the Colorado Springs, where I will be speaking next week, so I decided I should definitely head down there so I could meet her and hear her speak. It was well worth it. That girl is funny as sh*t. I could have hung out with her all day. We did chat for a good 3 hours or so and I told her most of my life story. Poor girl, she didn’t even know what was coming.

Speaking of the internet bringing people together, I was recently contacted by a girl named Lauren. She has her own little etsy store where she creates CrossFit cards and kettlebell ornaments. Pretty darn cute. She sent me a turquoise sparkly kettlebell ornament. But since I don’t have a Christmas tree (which I’m sure will change since Laura is obsessed with with xmas) I have been using it as a key chain. You can’t lose that thing, it’s pretty darn bright. Check her out.

This recipe was made for Kevin. Thank you Kevin for being so incredibly generous. I hope this recipe will suffice.

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Thanksgiving Baked Apple Pie Apples

  • Yield: 3 1x

Ingredients

Scale

Instructions

  1. Preheat oven to 350 degrees.
  2. So first you gotta core your apples. I wasn’t very good at this, but I did it so I know it’s possible.
  3. Cut off the tops of your 3 large, plump apples and discard. Remove the inside of each apple with a spoon, being careful not puncture the peel.
  4. Dice up your other apples, place them in a bowl and toss with coconut flour, maple syrup, cinnamon, and a pinch of salt.
  5. Add those diced apples into each one of your apple “bowls”.
  6. Now you gotta make the outside crust. I cut my lasagna sheets into strips to make a similar pie look, but you could place a whole lasagna sheet over it as well.
  7. Place the strips over your apples in any formation and wet the ends of the strips with some water, then press the strips to the apples.
  8. Sprinkle crust with a little cinnamon.
  9. Place apples in an 8×8 glass baking dish, add water to the dish to just cover the bottom, then place in the oven and bake for 30-35 minutes or until apples are soft and crust has browned.
  10. Eat up. I don’t really know the best way to eat this so you’re kind of on your own with that one.

Notes

Capello’s Gluten Free pasta is not completely paleo. But I don’t care. They have made eating pasta available for gluten free people. Therefore, I love them. If you don’t want to eat potato starch or whatever, make your own crust. No, I don’t know how to do that so do not ask.

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PaleOMG Thanksgiving Baked Apple Pie Apples

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More Holiday Treat Ideas:

PaleOMG Apple Pie Tarlets

Apple Pie Tartlets

Caramel Apple Pie Cookies Bars (video!)

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46 Comments

  1. Shirley @ Sweet Cheeks says:

    These look great! How cute and inventive. Thanks for sharing!

  2. Buttoni says:

    Yum. Yum. YUM!!!! I love baked apples. And your top crust is such a clever idea!

  3. Emdee says:

    You should try using a melon baller to core apples, pears, etc. They work really well.

  4. Rocco says:

    I wonder if the crust from your Apple Pie Tartlet recipe would work if it was rolled out and cut into strips? It might add a nice texture to the top with the pecans and all.

  5. Johna760 says:

    Hi there! I could have sworn I’ve been to this blog before but after checking through some of the post I realized it’s new to me. Nonetheless, I’m definitely happy I found it and I’ll be bookmarking and checking back frequently! fcgddeegkeef

  6. Juliane says:

    What about making a crumble type topping ~ avoid the pasta pseudo pie crust all together. Unsure on boiled then baked pasta with cinnamon sugar– it’s not thanksgiving and I don’t have any Plump apples in my house.

    Chopped nuts. Honey. Bit of salt. 1 T flax meal? OH and a bit o’ fat (butter, coconut oil, etc.): Mix, test, apply (or eat the test batch and make another batch for the plump stuffed apples).