APPLE  PIE

Low carb & Gluten free

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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.

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Gather the Ingredients

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

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Gather the Ingredients

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

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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. 

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

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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.

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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.

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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.

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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. 

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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.

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PREPARE LATTICE PIE TOP

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

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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.

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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.

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

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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.

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

Delicious!