As a child, apple pie was one of my favorite desserts and it still is! Being from New York, apple season was a huge deal. Every year I looked forward to going apple picking and then baking a fresh apple pie right after. When I became gluten free, I thought I wouldn’t get that same apple pie again – so I went on a mission to recreate it! This recipe is so good that I would never miss the typical apple pie my mom and I used to make.
The crust with this pie is so perfect that I was actually shocked by how good it came out. It holds together and is so light and flaky. The filling is sweetened with coconut sugar and topped with a really delicious crumb made of almond flour and oats. This pie is sure to please everyone, as it is gluten free, vegan, and tastes absolutely amazing! Even the gluten-full and non-vegan people will love it!
3 Tbsp arrowroot
⅓ cup coconut sugar
1 tsp cinnamon
½ tsp nutmeg
Dash of salt
¾ cup almond flour
¼ cup rolled oats
⅛ tsp cinnamon
Dash of salt
¼ cup coconut oil
1 ½ Tbsp agave
- Preheat oven to 400⁰
- Prepare a single gluten free pie crust, roll out and place in an 8.5-inch pie dish. Set in the fridge while preparing the filling and crumb.
- To make the filling, peel and chop apples. Mix in the rest of the filling ingredients and set aside.
- To make the crumb, mix together all of the ingredients with a fork until it is thoroughly combined and forms little crumbles.
- Take the crust out of the fridge, fill with the apple mixture and then spread the crumble evenly on top.
- Cover gently with foil and bake for 40-50 minutes, until you can see that the filling is bubbly. Remove the foil in the last 10 minutes of baking to let the top brown.