Gluten Free Apple Pie
A healthy apple pie recipe made on a gluten free almond flour crust. This lightly sweetened apple filling allows the sweetness and flavor of the fruit to shine through!
Prep Time30 mins
Cook Time1 hr 25 mins
chilling time1 hr
Total Time1 hr 55 mins
Servings: 10 slices
- 1 almond flour crust
- 1 1/2 pounds apples* tart baking
- 3 tablespoons moscavado sugar (or honey for paleo)
- 3 tablespoons arrowroot powder
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 3/4 cup oats
- 1/3 cup walnuts
- 2 tablespoons butter chilled, cut into chunks
- 2 tablespoons moscavado sugar
- 1/2 teaspoon cinnamon
To use the almond flour pie crust for an apple pie, the crust needs to be pre baked on 350 degrees F for 10 minutes.
Prepare the apples by peeling and very thinly slicing the apples. Put apples in a bowl of water with some lemon juice to prevent browning during this process.
Drain the apples. and then mix in the arrowroot, moscavado, cinnamon and additional tablespoon of lemon juice. Stir well to coat apples.
To make the crumble topping, add all ingredients to a blender or food processor, and pulse until the mixture comes together in large crumbs. You want to retain some of the texture of the oats and walnuts, so don't over process.
Fill the pre baked crust with the apples (heap the apples above your crust - they bake down a lot!), and the top with the crumble topping.
Use a silicone pie shield to cover the crust and prevent over browning. If baking this in a conventional oven, it's okay to cover the crust with a strip of foil.
Bake the pie in the Sharp Superheated Steam Countertop Oven for 50 minutes on 350 degrees. If baking in a conventional oven, preheat the oven to 350 degrees, and bake for 1 hour and 20 minutes.
Nutrition facts are for filling and crumble topping only. Find the nutrition facts for the crust on the recipe page for the Almond Flour Pie Crust.
*I used a deep dish pie plate for these photos. I made a double batch of the pie crust, and used about 2/3 of the crust to fill my deep dish pan. I also used 2 pounds of apples with the same measurements of sugar/arrowroot to fill the deep dish pie plate. The measurements in this recipe are for a standard pie plate.
Calories: 136kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 22mg | Potassium: 116mg | Fiber: 2g | Sugar: 13g | Vitamin A: 105IU | Vitamin C: 3.7mg | Calcium: 18mg | Iron: 0.5mg