Warm sweet apple slices layered inside a delicious crust and topped off with a lightly toasted crumble and optional coconut whipped cream. Talk about decadence. Better yet, it’s decadence without the gluten, dairy, or eggs that can hurt your health. Try this recipe when you’re looking for a dessert or afternoon snack to serve at a social gathering, at a holiday or special event, or make it as a treat for the family. It’s sure to please.
The apple is an ancient food that brings us back to the source. It is one of the very first foods to have comforted us, and so apples connect us to a sense of sanctuary. This makes them ideal for when you’re feeling depressed, alienated, invalid, powerless, useless, worth-less—you get the idea. If the time ever comes when you feel you aren’t being validated, eating apples can help change your course.
Dutch Apple Pie
Ingredients:
For the crust:
- 3 tbsp ground flaxseeds
- 1/3 cup applesauce
- 1/2 cup coconut sugar
- 1/3 cup melted coconut oil
- 1 1/2 cup gluten free oat flour
- 1/2 cup brown rice flour
- 3 tbsp tapioca flour
Crumble topping:
- 3/4 cup gluten free oat flour
- 1/3 cup brown rice flour
- 3 tbsp maple syrup
- 2 tbsp tbsp melted coconut oil
Filling:
- 8 cups sliced cored and peeled apples
- 1/2 cup coconut sugar
- 2 tbsp potato starch
- 1/2 teaspoon ground cinnamon
- 1 tablespoon lemon juice
To serve:
- 1/3 cup coconut whipped cream (optional)
Directions:
To make the crust, combine the ground flaxseeds, applesauce, coconut sugar and coconut oil in a bowl. Whisk until uniform.
In another bowl, whisk together the oat flour, brown rice flour and tapioca flour.
Add the wet ingredients to the dry and stir until you get a uniform soft dough. Refrigerate for 30 minutes.
Preheat oven to 350F/180C.
Roll the dough out between two sheets of parchment paper, then transfer to a 9-inch pie dish. Using your hands, press the dough evenly into the bottom and sides of the dish. You can use a glass to flatten the bottom. Prick the dough a few times with a fork. Refrigerate until needed.
To make the crumble topping, combine the oat flour and brown rice flour in a small bowl. Whisk until uniform, then pour in the maple syrup and coconut oil. Rub the wet ingredi-ents into the dry until you get a crumbly mixture. Set aside.
To make the filling, combine the apple slices, coconut sugar, potato starch, cinnamon, and lemon juice in a very large bowl. Stir until evenly coated.
Remove the crust from the fridge and layer apple slices tightly in the pie dish. Top with crumble and bake for 30 minutes until the crust is browned, then cover and cook for a fur-ther 20-30 minutes until the apples are cooked through.
Cool for at least 1 hour, then serve with a dollop of whipped cream (if using).
Serves 6-8
