Gluten Free Apple Pie

Ingredients

For the crust:

• 1 1/2 cups almond flour (plus some for dusting)

• 1/2 cup tapioca flour

• 1/4 cup maple syrup

• 1 tbsp coconut oil

• 1 tsp vanilla

• 1/8 tsp cardamom

• 1/8 tsp nutmeg

• pinch salt

For the filling:

• 2 medium apples cut into cubes

• 2 tsp cinnamon

• 1-2 tbsp coconut sugar

• 2 tsp cornstarch or tapioca flour

• juice of half a lemon

Before baking:

• 1 tbsp maple syrup

• 2-3 tbsp almond milk

Method:

1. Preheat the oven to 350F.

2. In a medium mixing bowl, combine the dry ingredients for the crust.

3. Add in the wet ingredients and mix/knead together until you form a ball.

4. Form into a flattened disk and place on a piece of parchment paper that has been dusted with almond flour. Sprinkle the top of the disk with more almond flour and cover with another sheet of parchment paper.

5. Roll the dough out with a rolling pin until it is about 1/2 inch thick all around.

6. If you are making one big pie, transfer the crust into an oiled pie dish and press to make sure there are no air pockets below (especially the edges). The easiest way to transfer the dough would be to peel off the top parchment paper, flip it over onto the pie dish so the bottom parchment is now on top, and peel off the parchment paper.

7. If you are making mini pies, use a bowl that is larger than your pie dishes or tart pans, and trace circles into the rolled out dough. Carefully lift each circle off (I found using an offset spatula is very helpful here) and place into oiled pie dishes/tart pans and press into all the nooks.

8. Using a knife, go around the top edge to even it out. Keep the scraps to re-roll and use for the top crust later.

9. Pierce the bottom with a fork a few times and place in the oven to pre-bake for 5 minutes.

10. While the crust is baking, add all of the filling ingredients to a bowl and give it a good mix so every apple chunk is completely coated. When the crust comes out of the oven and has cooled a little, pour the apple filling in.

11. Use the parchment pieces to roll out the remaining dough. Cut into long strips and form a woven pattern on top of the filling. Cut off any extra crust around the top. Brush with the maple syrup and almond milk mix, cover with tin foil and bake for 20 minutes. After 20 minutes has passed, remove the tin foil and bake for another 15 minutes (if you are doing a large pie you may have to bake a bit longer-you can check the tenderness of the apples by poking with a fork). Allow to cool slightly, sprinkle with a bit of coconut sugar, and enjoy :) I bet these would be outstanding served with a scoop of vanilla ice cream on top (too bad we had none in the house), so if you try it out let me know how it was! Store at room temperature in a sealed container for up to five days.