FROM ANA MARIA ALVAREZ, FOUNDING ARTISTIC DIRECTOR OF CONTRA-TIEMPO
ADAPTED FROM ACLEANBAKE.COM’S APPLE PIE RECIPE
“No gluten, no refined sugar, no dairy, and lots of deliciousness!”
SERVES:
6+
PREP TIME:
45 MIN
TOTAL TIME:
2 HRS
INGREDIENTS FOR THE PIE
7 semi-tart apples peeled, cored, and thinly sliced (Granny Smiths are my favorite)
½ cup monk fruit sugar replacement
1/3 cup chopped dried apples or apple chips
2 tbsp tapioca flour (or arrowroot flour but I prefer tapioca)
1 tbsp cinnamon
1 tsp ginger
2 tsp fresh lemon juice
2 pinches of fine sea salt
*This busy mama usually goes for the store bought gluten free crust or if I’m feeling really inspired I do an almond flour crust.
In a large mixing bowl, toss together all of the ingredients until well combined. Place, slice by slice, the filling into the pre-baked and cooled pie shell – stacking the apples and use a spatula to spread it into an even layer. Set aside.
INGREDIENTS FOR THE CRUMB TOPPING
3 tbsp Swerve brown sugar / sugar replacement
½ tbsp cinnamon
1 tbsp coconut flour
1 pinch fine sea salt
¼ cup coconut oil, melted
¼ cup honey or molasses (or coconut syrup)
In a medium mixing bowl, whisk together the oil and maple syrup. Pour the wet mixture over the dry mixture and stir to combine. Use a spoon or your fingertips to drop dollops of crumble all over the top of the pie, covering all of the apples. Note: the crumble will be wetter than you may expect before it has baked! That’s normal. Optional step: Whisk an egg with 1 tbsp of water to create an egg wash. Brush the edges of the crust. This will produce a golden brown crust, but will also make it crisper. For a more tender edge, skip this step. Bake for 30 minutes. Then loosely cover the edges of the crust with tinfoil (or a shield) and bake for another 30 minutes or so, until the top is golden. Cool before enjoying :)
