Today we wanted to share with you some of our favorite healthy, paleo friendly pie recipes from our friends at Fed & Fit, Elana’s Pantry, and Nom Nom Paleo.

Paleo Chicken Pot Pie By: Fed & Fit

CRUST:

3 cups Almond Meal • 1.5 tsp Kosher Salt • 1 tsp Baking Powder • ½ cup Coconut Oil (room temperature) • 1 Tbl Cool Water

PIE:

2 Chicken Breast Halves Roasted and Cubed (about 1 lb raw) • 2 cups Yellow Onions Chopped • 2 cups Frozen Green Peas • 2 cups Frozen Carrots • ¼ cup Coconut Milk (full fat) • ¾ cup Almond Meal • 4 cups Low Sodium Chicken Stock • 3 Tbl Extra Virgin Olive Oil (EVOO) • 1 tsp Black Pepper • 1 Egg (for egg wash)

ROASTED CHICKEN:

Preheat oven to 350 F. Wash chicken breast and pat dry. Line a baking sheet with aluminum foil. Drizzle and rub 1 Tbl EVOO on the chicken breast. Sprinkle with generous amount of kosher salt and cracked black pepper. Bake at 350 F for 35 minutes. Remove from oven when finished and let cool. Cut into about ½” cubes when cool enough to handle.

CRUST:

In a food processor, mix the dry ingredients together (almond meal, salt, and baking powder). Add the coconut oil and slowly pulse until it’s evenly mixed. It should have the consistence of peas. Slowly add the water and pulse until it forms a dough-like texture. Remove from food processor, roll into a ball and wrap in cling wrap. Put the dough into the refrigerator for 30 minutes. [Now is a good time to start on the pie fillings] Dust a pastry board (or cutting board) with almond meal. Place the ball of dough on the dry almond meal and cut into 8 even sections. (Roll into one large piece if you’re making one large pie.) Using your hands first and then a rolling pen for even thickness, press and roll each of the 8 pieces into a circle. Keep dusting the top and bottom of dough with dry almond meal so that it doesn’t stick. Use the ramekin or dish you are baking in to cut the right-size circle in the dough.

PIE:

Heat the EVOO in the bottom of a large pot. Add the yellow onions and cook on medium/high until they’re brown. Slowly add the almond meal and reduce the heat. Slowly add the chicken stock and stir. Add the coconut milk, 1 tsp salt, and black pepper. Add the peas, carrots, and chicken. Spoon an even amount into each of the 8 ramekins (or other oven-friendly bowls). Place the crust on top of the filling. Scramble one egg and paint the crust of each pie generously. Sprinkle with kosher salt and cut 3-4 slits in the top. Bake at 375 for one hour. Let cool, then ENJOY!

Chocolate Pie with Raw Graham Cracker Crust By: Nom Nom Paleo

CRUST

    1 cup (100 g) walnut halves and pieces • ¼ cup (about 4) soft, pitted Medjool dates • 1 teaspoon ground cinnamon • Pinch of sea salt

FILLING

  1 cup coconut cream* • ½ cup (about 8) soft, pitted Medjool dates • 3 ounces dark chocolate, melted • ¼ cup melted coconut oil •  2 teaspoons vanilla extract

*For the filling, use the cream at the top of a can of separated full-fat coconut milk. To get it to separate, refrigerate a couple of cans overnight.

 

To make the crust, in a food processor with an “S” blade, purée the walnuts, dates, cinnamon, and salt for about 20 seconds or until very fine. Transfer the crust mixture to a glass pie dish, and press it across the bottom and halfway up the sides. Rinse the food processor. In a small saucepan, heat the coconut cream just slightly. Add the heated coconut cream, dates, chocolate, coconut oil, and vanilla extract to the food processor, and purée for 1 minute or until the filling is dark and completely smooth.  Pour the filling over the crust, and chill to set. When you’re ready to serve the pie, top it with whipped coconut cream. ;)

 

Cinnamon Apple Tart with Pecan Crust By: Elana’s Pantry

CRUST

1½ cups pecans • 1 egg • 1 tablespoon coconut flour • ⅛ teaspoon celtic sea salt

FILLING

4-5 medium Jonagold apples, peeled, cored and sliced ⅛-inch thick • 1 tablespoon fresh lemon juice • 1 tablespoon arrowroot powder • 1 tablespoon honey • 1 tablespoon ground cinnamon

CRUST

Place pecans in food processor and pulse until the texture of coarse gravel. Pulse in egg, coconut flour and salt until mixture forms a ball. Grease a 9-inch tart pan. Using your hands, press crust onto bottom and up sides of tart pan. Top off crust with your favorite filling. Bake until filling is done (length of time dependent upon filling recipe).

FILLING

In a large bowl, toss apple slices, lemon juice, arrowroot, honey and cinnamon. Fan apples out on top of uncooked crust, forming a circle. Layer more apples over circle and in its center. Cover tart with foil, and bake at 350° for 45 to 70 minutes, or until juices are bubbling. Remove foil and cook uncovered for 5-10 more minutes