Skinny Papaya Apple "pi" pie, gluten free

My birthday was last week and it was also Pi day! = 3.14159265 So of course I had to make myself a skinny gluten free birthday pie.

I had a few apples in the house, but I wanted something more fun for my birthday. And then I saw the papaya hubby brought in from our garden that morning....


Last year I planted papaya seeds and now we have a 15 foot tree! We had baby papaya trees growing like weeds all over the garden. Most died but one big seedling survived and we now have 7 papayas ripening and the first one just fell off. I love it!

We use them for papaya smoothies and just eating it raw of course, but I've never had a papaya pie in my life and it sounded good. It was crazy good! So exotic and tropical. It tasted like sunshine.

The flavor and texture is a cross between a peach and a mango. It bakes up tender and it doesn't go mushy at all. I mixed it with apples for a little more texture, but I don't think I needed to. Next time I'll try it on its own. Or how about with berries...yum!

Did you know that 1 small papaya's contains 8% of your daily potassium, 159% of Vitamin C, 29% of Vitamin A and only 17 grams of carbohydrate.
Isn't that great? So delicious and super healthy.  Enjoy!

Disclosure: This post contains affiliate links, I may be compensated for purchases made through these links. For more information, click here.

Ingredients:

1- 10 inch gluten free pie shell-click for my recipe or use low carb recipe below. Prebake raw crust for 10 minutes at 375 degrees F.

I use this Pyrex dish it's almost 2 inches deep so I can pile in the fruit!

Crust:

• 2 cups gluten free almond flour
• 1 egg, beaten
• 3-4 tablespoons coconut oil or butter, room temp, as needed to moisten
• pinch salt

Filling:

• 1 medium ripe papaya, peeled and cut into 1/4 inch slices
• 3 large apples, peeled and cut into 1/4 inch slices
• 1/4 cup gluten free flour or 2 tablespoons gluten free arrowroot starch- I used gfJules All Purpose Flour
• 1/4 cup cane sugar or sugar-free equivalent of choice, like Truvia (use 1/8 cup)
• 1-2 teaspoons fresh ginger, finely grated, to taste
• 1 teaspoon salt
• 1 teaspoon lime juice

Topping:

• 1/2 cup gluten free all purpose flour or use almond flour for low carb
• 1/4 cup brown sugar or 1/8 cup Truvia or sugar-free equivalent of choice
• 2-3 tablespoons melted butter or coconut oil, just enough to moisten

Instructions: Preheat oven to 375 degrees F

Pie Crust:

1. Pulse the almond flour, egg, and salt for 10 seconds. Add a tablespoon of fat at a time until dough comes together. I usually use 3 tablespoons.
2. Press into the bottom of pie pan and work out from the middle and up the sides. 

Filling:

1. Toss the filling ingredients lightly in a large bowl. Pile into to prebaked crust.

Topping:

1. Using a large fork, mash the flour, sugar and fat until crumbly. Sprinkle evenly over filling.

Bake on a baking sheet to catch any drips for 45 minutes or until brown and bubbly.