Low carb & Gluten free

wow your guests with a gluten free lattice top apple pie, complete with a perfectly woven lattice pie top. Served with vanilla ice cream, it's a heavenly low carb dessert that hits all the senses.

For double pie crust: – 2 cups almond flour – 2 cups arrowroot flour / tapioca starch – 1 teaspoon salt – 1 cup butter or vegan butter replacement cold, cut into cubes – 2 eggs – 2 tablespoons maple syrup

For filling: – 6 Washington State organic Granny Smith apples peeled, sliced – 1 cup coconut sugar or brown sugar – 3 tablespoons arrowroot flour / tapioca starch – 1 teaspoon ground cinnamon – ½ teaspoon ground nutmeg – 2 tablespoons butter or vegan butter replacement melted – 1 tablespoon lemon juice – 1 teaspoon vanilla extract – 1 pinch salt

Make the gluten free pie crust To the bowl of a food processor, add flours, salt and butter. Process in pulses until the butter and flour combine into pea-sized crumbs. – Gradually add eggs and maple syrup and process until dough starts to come together into a ball.

Remove dough from the food processor and shape into two round discs. Wrap dough discs in plastic wrap and cool in the fridge until ready to use, at least 2 hours or  overnight for best results. 

When ready to bake, preheat oven to 350F. Grease a pie dish with butter.

Prepare the apple pie filling Combine apples, coconut or brown sugar, starch, cinnamon and nutmeg in large bowl. Toss to combine. Add in butter, lemon juice, vanilla extract and a pinch of salt. Stir to combine.

Roll out bottom layer of pie Remove one of the dough discs from the fridge. Cover a flat working area with a large piece of parchment paper. Place the disc on it and cover with another large piece of parchment paper.

Roll the dough between the two sheets of parchment paper into a thin circle that will fit inside a 9-inch pie pan, about 12 inches in diameter.

Remove the top sheet of parchment paper and, transferring the dough using the second sheet of parchment paper, invert the pie dough into your pan. 

Nestle it inside gently, with the extras hanging over the sides. Fill crust with filling. Transfer the pie into the fridge to cool while working on the top.

Remove the second dough disc from the fridge. Roll disc between two pieces of parchment paper into a circle of about 11 inches.

to make a lattice pie top, cut into strips (thicker is easier to work with), about 8 or 10 in total. Weave the lattice top on a separate sheet of parchment. You can also cut the top into a webwork of whatever shapes you want to cover the top of the pie - just make sure you have enough to really cover the pie.

Remove the chilled pie from the fridge. Invert the lattice pie top onto the top of the filled pie pan. Seal the pastry together along the edges - you can also crimp the crust with your fingers.

Bake apple pie In a small bowl, whisk egg and milk together. Brush the top crust with the egg wash. Sprinkle with sugar.

Bake apple pie Transfer pie dish onto a baking sheet to catch any drippings. Transfer to 350F oven for 1 hour. Let pie rest for at least 1 hour before cutting.

Serve gluten-free lattice top apple pie with a scoop of vanilla ice cream.