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Gluten-free Apple Pie


Apple pie has always been one of my favorite desserts. When I was in college and I would come home for Thanksgiving, my grandmother would make one just for me so I could take it back to school. Her apple pie was amazing! Now that I live a gluten-free lifestyle this was a must have dessert for me during the fall. Nothing ever tastes as good as my grandmothers but that is because of the love she put into her desserts. For a gluten-free apple pie I think it comes pretty close.


From our kitchen to yours, Dana


For the pie crust (double this)
2 1/2 cups almond flour
1 tablespoon coconut flour
1 large cold egg
1 tablespoon ice cold water
3/4 teaspoon sea salt
2 1/2 tablespoons cold unsalted butter

For the filling
8 macintosh apples
1/4 cup honey
1/4 cup palm sugar
Juice plus zest from 1 lemon
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
Dash of ground all spice
2 tablespoons butter (or ghee)
1 egg yolk
1 tablespoon coconut milk


For the pie crust
Combine the almond flour, coconut flour, egg, water and sea salt in a food processor. Process for 10 seconds until combined
Scatter the dubbed butter (or you can use ghee) around the bowl then pulse 4 to 5 times, until ball of dough forms
Gather the dough into a tight ball and place in the refrigerator for 15 minutes

For the filling
Press one ball of the dough into a 9 inch pie dish. Fold the edges under and crimp the sides with fingers
Combine the apples, honey, palm sugar, lemon zest, lemon juice, cinnamon, nutmeg and all spice is a medium sauce pan
Continue to stir the apples and ingredients on medium and cook down the apples. The apples should be soft but not mushy
Preheat oven to 350 degrees
Remove the other half of the dough from the refrigerator and roll the dough out into a circle between two sheets of parchment paper.
Pour the apples into the pie dish, in the middle and dog with cubes of butter. Then sprinkle with palm sugar
Carefully transfer the rolled out dough on top of the apples and seal the sides of the dough together by crimping with your fingers
Cut a few venting holes in the top of the dough
Whisk together the egg yolk and coconut milk. Brush it all over the crust and dust with palm sugar
Bake for 35 minutes, then cover with tin foil and continue baking for 30 minutes
Remove foil and cool on wire rack


If you feel like a big treat top with Stonyfield ice cream


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