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Gluten Free Apple Pie

GlutenFreeApplePIe

Apple pie was one of my Grandmother’s most famous pies and most certainly one of my favorites. When I went away to college and I would come home for Thanksgiving she would make me my own apple pie to bring back to school with me. While making this pie I turned to Bennett and said “all I can think of is Grams.” This may not be my Grandmother’s Apple Pie but it is pretty close and gluten and refined sugar free.

From our kitchen to yours, Dana

Ingredients

For the crust
2 cups almond flour
3 tablespoons coconut flour
½  teaspoon sea-salt
½  teaspoon unflavored gelatin
2 tablespoons coconut sugar
8 tablespoons unsalted Kerrygold butter

For the apple filling
2 tablespoons Kerrygold butter
4 Granny Smith apples, peeled, cored and cut into 1/4-inch thick slices
4 Pink Lady or Gala apples, peeled, cored and cut into 1/4-inch thick slices
¼ cup coconut sugar
½ teaspoon cinnamon
⅛ teaspoon Celtic sea salt
½ cup coconut milk or heavy cream

For the topping
1 cup almond flour
2 tablespoons coconut flour
1 tablespoon arrowroot flour
½ teaspoon unflavored gelatin
⅓ cup coconut sugar
6 tablespoons Kerrygold butter

Directions

For the crust
Place almond flour, coconut flour, sea salt, sugar and gelatin in the bowl of a food processor
Process 2-3 times to combine
Add the butter and pulse with 10 one-second pulses and then let the food processor run until the mixture comes together to form a dough
Pour dough onto a sheet of plastic wrap. Wrap then press the dough into a 9-inch disk. Refrigerate for 30 minutes
Preheat oven to 375 degrees and adjust rack to middle position
Remove plastic wrap from the dough
Press dough onto bottom and up the sides of a 9-inch buttered pie dish
Crimp edges of crust
Chill in the refrigerator for 20 minutes
Place a piece of parchment on the bottom of the pie crust and cover with pie weights or beans
Bake for 12 minutes
Remove pie weights and parchment and bake for an additional 8-10 minutes until just turning golden brown

For the filling
Melt butter in a large pot over medium heat
Add apples, coconut sugar, cinnamon and sea salt. Increase heat to medium-high and cook, stirring occasionally, for about 5 minutes until apples release their moisture and sugar is melted
Pour coconut milk or cream over apples and continue to cook, stirring frequently until apples are soft and liquid has thickened, about 5 minutes

For the topping
Place almond flour, coconut flour, arrowroot, gelatin and coconut sugar in the bowl of a food processor
Process 2-3 times to combine
Add butter
Pulse with 10 one-second pulses and then let the food processor run until the mixture just comes together to form a dough (you want it to be a crumbly mixture)
Spread crumbs onto a baking sheet lined with parchment paper
Bake for 10 minutes
Remove from oven

To assemble
Pour the apple filling into the crust and then top with hot crumbs
Bake for 10-12 minutes until topping is just turning golden brown
Cool for 30 minutes

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