Nothing says fall like apple pie! Fill your own home with the heavenly scent of buttery apple goodness with this straightforward gluten-free recipe from the Wholesome Residing By way of a Plant-Primarily based Food plan: A Trilogy Sanctuary Cookbook.
What you want:
For the pie crust:
2 cups almond flour
¼ cup arrowroot starch
3 tablespoons coconut oil, melted
1 tablespoon maple syrup
¼ teaspoon salt
For the apple filling:
1 tablespoon floor cinnamon
½ teaspoon nutmeg
⅓ cup maple syrup
2 tablespoons lemon juice
10 granny smith apples, peeled, cored, and thinly sliced
For the pie topping:
⅔ cup rolled oats
¾ cup uncooked walnuts, roughly chopped
¼ cup almond flour
½ cup maple syrup
1 teaspoon floor flax
What you do:
- For the pie crust, preheat oven to 375 levels. Right into a medium bowl, add almond flour, arrowroot, and salt. Stir to mix. Stir in coconut oil and maple syrup till crumbly, however sticks collectively when pressed. Add a tablespoon of water if combination remains to be too dry. Utilizing palms, press right into a parchment paper-lined, 9-inch spherical pie dish. Prick backside and sides of crust with a fork. Place in freezer for five minutes.
- For the apple filling, into a big bowl, place cinnamon, nutmeg, maple syrup, and lemon juice and blend nicely. Add apple slices and toss till coated.
- Take away crust from freezer. Beginning round fringe of crust, add filling, working in circles to middle. Hold including layers till all apples are used, including some additional in middle to make a barely rounded prime.
- For the pie topping, into a big bowl, add all components. Combine till evenly included.
- Unfold topping evenly over pie. Place in oven and bake for 30 to 35 minutes till prime begins to show golden brown. Let cool for no less than 20 minutes earlier than serving.
