Author: Sharon

APPLE PIE FILLING INGREDIENTS:

▢6 large apples, peeled, cored and sliced 1/4 inch thick (I used a combination of granny smith and pink lady apples) 8-10 cups total

▢1/4 cup coconut sugar (or more to taste)

▢3 tablespoons cornstarch

▢2 tablespoons lemon juice

▢2 teaspoons ground cinnamon

▢1/4 teaspoon nutmeg (optional)

▢1 teaspoon vanilla extract

Combine in bowl and set aside.


BOTTOM CRUST INGREDIENTS:

(This recipe makes 2 crusts, so cut in half if you only need 1 bottom crust)

▢1 tablespoon ground flaxseeds

▢3 tablespoons water

▢1 1/2 cups almond flour

▢3/4 cup all purpose flour

▢1 tablespoon coconut sugar (leave out for savory pies)

▢1/4 teaspoon salt

▢4-6 tablespoons additional tablespoons water


BOTTOM CRUST INSTRUCTIONS:

1. Make the flax egg by combining the ground flax and water together in a small bowl. Stir and set aside for 5 minutes, until it thickens. If pre-baking the crust, preheat the oven to 350 degrees F at this time.

2. In a large bowl, add the almond flour, all purpose flour, sugar (leave out for savory pies) and salt. Stir to combine.

3. To the bowl with the dry ingredients, add the thickened flax egg mixture and 4 tablespoons of additional water. Stir well with a large spoon until the dough comes together. Add an additional 1-2 tablespoons more water as needed. The dough is ready when you can squeeze it in your hands and it doesn’t crumble; it should be moist but not too wet.

4. Form the dough into a cohesive ball with your hands. If it’s too wet, add a little more flour.

5. Place the ball of dough on a large piece of wax paper or other clean surface sprinkled with flour to prevent sticking. Flatten the dough with your hands, sprinkle with flour, cover with another sheet of wax paper, then use a rolling pin to roll it into an even circle about 12 inches in diameter.

6.Use the wax paper or rolling pin to carefully place the dough into your 9 inch pie plate. It’s okay if it’s not perfect. Gently press the dough into the pie plate and patch any tears with excess dough from the edges. Flute the edges if desired.

7. With a fork, poke all over the bottom of the crust. (Bake for only 7 to 10 minutes if you intend to fill & top w/ crumbles requiring more time later.)

Bottom Crust Nutrition
Serving: 1serving | Calories: 167kcal | Carbohydrates: 14g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 7mg | Fiber: 4g | Sugar: 3g | Calcium: 54mg | Iron: 1mg

TOP CRUMBLE CRUST INGREDIENTS:

▢3/4 cup rolled oats

▢1/2 cup almond flour

▢1/3 cup coconut sugar

▢1 teaspoon ground cinnamon

▢3 tablespoons apple sauce

INSTRUCTIONS:

1. Preheat the oven to 375 degrees F.

2. In a medium sized bowl, combine the rolled oats, almond flour, coconut sugar and cinnamon. Now using a small spoon or rubber spatula, mix in the applesauce. The mixture will be thick and crumbly.

3. Spoon all of the apple filling into the pie crust, but leave some of the juice in the bowl. This will help the pie not be too watery.

4. Now sprinkle the crumble topping onto the apples.

5. Bake for 45-55 minutes, until the top is golden brown and the apples have softened and thickened.

(Use a pie crust shield on edges to prevent burning, or make one out of foil, if needed.)

6. Let cool for 2-3 hours preferably before slicing and serving, as the time will allow the filling to thicken up quite a bit.

Serve with non-dairy vanilla ice cream or coconut whip if desired.

Cover pie leftovers and store in the refrigerator for up to 4 or 5 days, if it lasts that long!

Recipe adapted from Nora’s gluten free apple pie.