Recipe- Gluten-Free Apple Pie made with Granola!
An apple pie is one of the most classic, nostalgic, and easiest of pies to throw together on a Sunday afternoon. There is truly nothing better than a warm slice of apple pie with a scoop of ice cream to bring the family around the table. This recipes utilizes the power of grain free, gluten free baking to remake a classic into a gluten free treat the whole family can enjoy. We used Legit Bread Companies grain-free pie crust mix but have added a crust recipe if homemade is more your style.
This recipe can also be modified to be vegan by omitting the egg and using a flax egg or the vegan egg substitute of your choice. If you make it at home we would love to hear how it went!
CRUST INGREDIENTS: *We used Legit Bread Companies grain-free pie crust mix and it was delicious! This pie dough mix was created by the incredible women at Back Porch Paleo. Below is an equally delicious alternative!
- 1 cup almond flour
- 2 Tbsp coconut flour
- 2/3 Cup tapioca flour
- 1/2 Miyokos cultured salted butter
- 1Tbsp maple sugar or coconut sugar
- 1/2 tsp salt
- 1 large egg or flax egg
- 5-6 large apples (a little over 2 lb - Granny Smith) peeled, cored, and sliced into 1/4” slices.
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 teaspoon Just Date Syrup
- 1 tbsp lemon juice
- 1/4 cup + 2 Tbsp coconut sugar
- 1 tsp vanilla extract
- 1 Tbsp tapioca flour
- 6 Tbsp maple sugar or coconut sugar
- 1/2 cup almond flour
- 1 tsp cinnamon
- 1/3 cup Miyokos cultured salted butter
- 1/2 cup Nana Joes Granola Paleo Orange, Almond Butter & Pecan
- 1/2 cup Diane's Paleo Magic Blend Granola
- 1/8 tsp salt
Let's start with the crust:
- In the bowl of a food processor, pulse all ingredients except the egg to create thick crumbs, then pulse/process in the egg until a dough forms. Gather the dough into a ball, wrap in plastic wrap and flatten into a disc, then chill while you prepare the apple filling (see below) PS. You can also chill the dough this way until ready to use - simply remove from the fridge to soften it up prior to using.
Let's make the the apple filling:
- In a large bowl, toss the sliced apples with the lemon juice to coat, then with remaining ingredients to evenly combine. Place in the refrigerator while making the crumble. This is also a great time to get your oven preheated to 400° F
Let’s get back to the pie dough:
- Have a 9” glass pie dish ready before rolling out dough.
- Roll the chilled dough out into an approximately 12” circle between two sheets of parchment paper, dusting with tapioca or arrowroot to prevent sticking.
- Remove the top piece of parchment paper, then place your pie dish upside-down over the dough. Using the bottom parchment paper, flip the dough into the dish, carefully removing the parchment once flipped. Finish by pressing it into the bottom and sides of the pie dish to fit - this dough will break easily since it lacks gluten, however it also repairs incredibly easily and can withstand a lot of manipulation without affecting the final product!
- Refrigerate the prepared pie crust while you make the crumble.
Let's make the crumble:
- You can use a blender or food processor to make the Crumble. Place all ingredients except for the Paleo Granola in a large bowl or food processor and pulse then add the Paleo Granola, careful not to over mix.
Let’s put it all together:
- Remove the crust and filling from the refrigerator. Flute/crimp the edges of the pie crust, then add the apple filling to the crust, leaving excess juice in the bowl. Remove the topping from the freezer and crumble all over the filling.
- Place the pie dish on a baking sheet and loosely cover the top of the pie with foil. Bake in the preheated oven for 20 minutes, then lower the oven temperature to 375° Continue to bake for 30 minutes. Once it has about 10-15 minutes left, you can remove the foil so the topping browns.
- Allow the pie to cool at room temperature for at least 2-3 hours before serving. Leftovers can be stored covered in the refrigerator for 4-5 days. Enjoy!