Ingredients

  • 1 Cup Eggs (About 4 Eggs)
  • 1 Cup coconut milk
  • 2 Tablespoons honey
  • 1 Package Warrior Bread Mix
  • 6 Apples (Granny Smith, Jonagold, and/or Braeburn)
  • 1 Lemon (Squeezed)
  • 1/4 Cup honey
  • 1/2 Teaspoon cinnamon
  • 1/2 Teaspoon Vanilla Extract
  • 1 Pinch Salt
6 Servings
Cook Time 2 hrs
Total Time 2 hrs
Servings 6 People

Instructions

  • Mix the eggs, coconut milk, and honey in a measuring cup.
  • Pour the warrior bread mix into a large bowl, then pour in the liquid mixture. Stir to combine, then knead with your hands for about 1 minute to combine. If you had solids in the coconut milk, there will still be white flecks in the dough.
  • Split the dough into 2 parts and wrap each part with plastic wrap. Flatten into 2-inch-thick discs. Cool in the fridge for 1 hour.
  • Preheat oven to 350
  • Meanwhile, peel the apples and cut them into thin wedges.
  • In a measuring cup, mix the lemon, honey, cinnamon, vanilla, and salt. Pour over the apples and toss to coat.
  • Put a sheet of parchment paper onto the counter. Take one of the dough discs out of the fridge and put it onto the parchment. Top with another piece of parchment.
  • Roll the dough out thin and remove the top parchment. Slide your hand under the parchment and flip the dough into a pipe plate. Push the dough down into the plate and gently remove the parchment.
  • Take out the other piece of dough and roll it out just like you did with the first one. Use a paring knife to cut the dough into 1/2-inch strips.
  • Put about 5 of the strips onto the pie parallel to each other, then one by one, thread a strip over and under the previous strips to form the classic lattice style topping.
  • Top the pie with aluminum foil and bake it for 45 minutes.
  • Remove the foil and bake another 30 to 45 minutes until brown on the top and bubbly in the middle.
  • Allow to cool for at least an hour before serving. Serve with coconut cream.