Apple Crumb Pie (Gluten, Dairy, Corn, Soy and Refined Sugar Free)

I have been gluten free for almost two years now and have succeeded at finding a satisfying replacement for just about any dessert I use to like. I was never a fan of pie, but when my daughter asked me to make a gluten free apple pie for Thanksgiving, I had to make a good one. After researching gluten free pie crusts, I came across this one from Brittany Angell at Real Sustenance and it was so easy to make and easy to work with. The only thing I did differently than the instructions was put the piece of dough onto the pie plate and push it into place. This crust came so good, I can't wait to experiment with more pies. I may not have been a fan of pie as a gluten eater, but I am now!

Gluten free Pie Crust (I used this recipe from Real Sustenance)

2 tablespoons coconut oil
apples peeled, cored and sliced
1/4 cup + 2 tablespoons maple syrup
2 tablespoons freshly squeezed lemon juice
1 tablespoon arrowroot dissolved in a little water
1/2 teaspoon nutmeg
2 teaspoons cinnamon
3 tablespoons water

2 cups almond flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup coconut oil
1/4 cup maple syrup
1 tablespoon vanilla extract

Preheat your oven to 350 degrees. For the filling, heat coconut oil in a pan and add apples. Start cooking until they begin to soften. Add the maple syrup, lemon juice, arrowroot, nutmeg and cinnamon. Cook for about 10 minutes. Add the water, cover and cook on low until apples are very soft.

For the topping, combine the almond flour, salt, cinnamon and nutmeg in a bowl and whisk until combined. Add the coconut oil, maple syrup and vanilla and stir until crumbs form.

Remove the apples from the heat and set aside. Make your pie crust according to directions or if your using a pre-made crust your ready to fill the shell.

Add your apple mixture to your pie crust and sprinkle the crumb mixture evenly over the top.

Bake for 30 minutes. Remove and let cool before slicing.


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