Finally an apple pie that is dairy free, gluten free, refined sugar free and still tastes amazing! It has a buttery, flaky crust and a spiced apple centre with a caramel sauce, drizzled inside.
How did we make it healthier?
We added a minimal amount of sugar, also using coconut sugar which is an unrefined, healthier substitute to brown sugar. We cut the gluten free all purpose plain flour in half and added equal parts of almond flour. We think the almond flour worked out great, it gives you that shortcrust, flaky pie crust that we all know and love.
Healthier Gluten Free Apple Pie
- Chopping Board
- Chopping Knife
- Stirring utensil
- Measuring Utensils: tbsp, tsp, a cup and 1/2 a cup
- Kitchen Scales
- Pie dish
- Rolling Pin
- Baking Paper
For the pie crust
- 2 cups almond flour (or meal)
- 2 cups gluten free all purpose plain flour
- 2 eggs
- 1 cup vegan butter (you can use regular)
- 2 tsp salt
- 2 tsp xanthan gum
- 2 tsp baking soda
- 1 tsp cinnamon
- 4 tbsp coconut sugar
For the pie filling
- 6 granny smith apples
- 1 tbsp lemon juice
- 1/2 cup water
- 4 whole cloves
- 1 cinnamon stick
- 1 tsp ground allspice
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 pinch fresh grated nutmeg (or ground)
- 1 tsp salt
- 1/2 cup coconut sugar
- 2 tbsp cornflour
- 2 tbsp water
- Combine the flour, salt, cinnamon, sugar, baking powder and xanthan gum in a large cooking bowl. Add in the vegan butter and combine by rubbing the butter and flour mixture between your fingertips.
- Add in the eggs and mix well to incorporate. Your dough should come together fairly easily, mould the dough into a ball, wrap up and transfer to the fridge for 30 minutes (putting the dough in the fridge makes it easier to roll out and transfer to the pie dish)
- While your dough is chilling in the fridge, we're going to make the filling. Peel, core and thickly slice your apples, transfer them to a saucepan and add in the rest of the ingredients except for the cornflour. Simmer over medium heat for 10 minutes with the lid on, giving it a stir every few minutes.
- Using tongs, pick out the apples, take out the cinnamon stick and cloves and transfer them to a bowl to set aside, leaving the liquid in the pan.
- Heat the leftover liquid on low-medium heat. In a small bowl or mug mix together: 2 tbsps of water and 2 tbsps of cornflour, add to the saucepan and stir constantly until the mixture thickens. Set aside.
- Preheat your oven to 180°C.
- Well grease your chosen pie dish.
- Take your dough out of the fridge and cut it exactly in half. Roll each piece of dough out between two pieces of baking paper to the size of your pie dish.
- Peel off one side of the baking paper and place greased pie dish upside down on the dough. Carefully flip it over and press the dough into the pie dish, making sure the crust is flat to the dish. Trim the edges if needed. You might have a little leftover but that's okay! (You can use the leftover bits later to make designs to put on the top)
- Next, layer the apple filling and drizzle the sauce you made from the liquid over the top. Place the other half of the rolled out dough on top of your pie (carefully!) and trim the edges (we used a fork to pinch the edges together). Poke a few holes in the top using a sharp knife and decorate the top of your pie however you would like using leftover dough.
- Cover the pie and place in the oven for 20 minutes, then uncover and using a pastry brush, brush with egg or milk and place back in the oven for a further 20 minutes or until the top is golden brown.