Hey sweet tooth GF friends! This is a real treat, it’s quick, easy, healthy and super delicious. Apple pie is one of my daughter’s favorite treat. And as you know it’s not easy to please a 5 years old, specially a picky eater:) She can eat this any time…which explains that it’s a good recipe. I have tried other flours, brown rice, white rice etc…but I find it that it has to much starch in them and my little judge was complaining about the taste. But again it’s a personal preference, so you can substitute the flours with other options.
Ingredients:
For the Gluten-Free Pie Crust
1 cup (110 grams) almond Flour
½ cup (60 grams) coconut Flour
½ cup (60 grams) sorghum Flour
1/3cup (40 grams) quinoa Flour
1/3 cup (40 grams) tapioca or arrowroot Flour
1/3 cup (75 grams) butter (grass fed)
1/3 cup (75 grams) coconut oil (cold pressed)
1 whole egg
2 tbsp Raw Honey or Maple syrup or 14 drops of stevia(liquid) or 3 -4 packets stevia (powder)
1 tsp baking powder or baking soda (Aluminum free)
2 tsp apple cider vinegar or lemon juice
1 egg (for the top of the pie)
For the Apple Pie Filling:
2 or 3 tbsp Raw Honey or Maple syrup or 14 drops of stevia(liquid) or 3 -4 packets stevia (powder) if using a tart variety of apple, use more)
1 teaspoon ground cinnamon
1/4 tsp salt
1/8 tsp nutmeg (optional)
7 cups Granny Smith or Gala apples (peeled and sliced 1/4-inch thick)
Measure dry ingredients into a large mixing bowl. Use a large whisk or use your hand to thoroughly blend ingredients. Pour the dry ingredients into a bowl, add the cold butter cubes and coconut butter(oil) and mix them with your hand until the butter cubes and coconut butter are reduced to the size of peas and the mixture looks like coarse, dry crumbs.
Add the lightly beaten egg mix it together, add the baking powder or (baking soda) and pour the apple cider vinegar on the baking powder to bubble it up. It’s easier on your stomach if you bubble the baking powder up. Add the raw honey or sweetener to the mix, knead the dough until it is smooth, check the consistency of the dough. If the dough does not hold together then add a little water. (Adding too much water will make the dough sticky and harder to roll out and shape, if it happens add some extra flour if you feel the dough is still sticky.)
Make a ball of it and wrap it in cling wrap or parchment paper and put it in the fridge for 1 hour. Remove dough from refrigerator and place the dough between two sheets of waxed paper. Let dough sit just until it’s soft enough to roll. When workable, lightly roll from the center outward, working to make a circle about 10-inches in diameter and about 1/8-inch thick. If the dough should get too warm and sticky, place it in the freezer for several minutes and then continue rolling it. If still rips you can use your hand to put it back, it’s a gluten free dough without xanthan gum, and gluten so it’s hard to keep it in one piece and stretchy to be honest, but it’s healthy and delicious.
Peel top sheet of wax paper from the dough and carefully flip the dough, on the remaining sheet of waxed paper, over pie plate, then gently peel the 2nd waxed paper from the dough, and press the dough into the pie plate. We will use the left-over dough peace, to put it on top of the pie. Cover the edges with aluminum foil (to prevent over browning).
Filling:
Combine sweetener or honey, cinnamon, nutmeg and salt in a large bowl and use a whisk to thoroughly blend ingredients. Add sliced apples and gently coat apples with sugar mixture. Me personally, I steam the apples first for 5-7 min. because my daughter likes it when the apples are a little softer😊. It’s a personal preference, it works either way. Pour apples into dough-lined pie plate and distribute them evenly. Place the second prepared crust over the top of the apples. If you don’t want to cover the whole pie you can cut slices and place it like a criss cross pattern or make some rounded, or flower shape pattern. (For this you can use a flower shape cookie cutter). Spread the top of the pie with a beaten egg with a brush. Cut or poke several small vents in the top of the pie crust.
Bake the Apple Pie:
Preheat oven to 350 F.
Bake for 35 to 40 minutes, until the top is golden brown and apples are tender. Check frequently. Allow pie to cool for several minutes before cutting.
