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!

Ingredients:

1 basic pie crust

Filling:

7 apples

3 Tbsp arrowroot

⅓ cup coconut sugar

1 tsp cinnamon

½ tsp nutmeg

Dash of salt

Crumb:

¾ cup almond flour

¼ cup rolled oats

⅛ tsp cinnamon

Dash of salt

¼ cup coconut oil

1 ½ tbsp agave

Steps:

Preheat oven to 400⁰F.
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.

Apple Crumb Pie