Gluten-Free Apple Pie (With Vegan Option)
My Gluten-Free Apple Pie is an all-American classic made allergy-friendly. This tasty dessert is bursting with sweetly spiced apples and includes a flaky crust. Top it with my Crumble Topping for a special treat.
Ingredients
- 6 cups thinly sliced, pared organic apples*
- Cinnamon and “Not” Sugar
- ½ cup Christmas Cookie Blend
- ¼ cup gluten-free all-purpose flour
- ⅛ teaspoon pink Himalayan salt OR sea salt, ground
- ½ teaspoon organic pumpkin pie spice powder
- 2 prepared Pastry Crust (1 baked in a 9-inch pan, 1 with the dough unbaked)
- 2 tablespoons grass-fed organic sea-salted butter OR 2 tablespoons coconut oil, extra-virgin AND unrefined and a pinch of pink Himalayan salt OR sea salt, ground
Instructions
- Pare and peel the apples, then slice thinly. I use an apple peeler corer to make this job easy. After the apples go through the corer, I slice them in half.
- Preheat the oven to 350℉. Lightly flour your workspace, and use a pastry cutter to evenly roll the dough onto the table. Use your favorite cookie cutter to create shapes out of the dough. I always make apples or leaves for apple pie. Sprinkle with Cinnamon and “Not” Sugar and bake for 10 minutes. Set aside. Increase the heat to 425℉.
- In a large bowl, mix the Christmas Cookie Blend, flour, salt, pumpkin pie spice, and apples until coated.
- Pour into the prepared pastry crust and dot with butter or coconut oil.
- Cover with the pie crust cookies and/or Crumble Topping. Bake on the center rack of the oven for 40-50 minutes, covering the pie with parchment paper for the last 10 minutes. Let cool before serving.
Notes
*We prefer using a combination of different types of apples, as that gives the apple pie a well-rounded flavor.