Leaves are falling and pies are baking...
Nothing makes it November like the aroma of caramelizing cinnamon apple pie from the kitchen.
Check out my gluten free, vegan, sugar free, and organic recipe below!
- 3 organic apples (granny smith works best!)
- 2/3 cup coconut sugar
- 1/4 cup gluten free brown rice flour
- juice from 1/2 a lemon
- organic ground cinnamon
- organic ground nutmeg
- Gluten free pie crust
- Lattice topping:
- 1/2 cup brown rice flour
- 1 organic egg or flax-seed substitute
- 1tbsp coconut sugar
- 1/4 cup coconut oil (melted)
Wash, peel, and slice your lovely apples and set them aside. Combine the flour, coconut sugar, cinnamon, and nutmeg in a medium mixing bowl. Then toss the apple slices in as well and mix them well with the sugar and flour so that they are completely covered. Then squeeze lemon juice over the slices and continue to hand mix.
Distribute the filling into your pie crust and pan, and preheat the oven to 350 degrees.
Now for the lattice topping!
Combine the flour, egg or substitute, coconut sugar, and coconut oil in a small mixing bowl and stir until it forms a dough. Then roll this out on a sheet or cutting board and slice them into even and long strips. Place these strips weaved over the top of the pie.
Place the whole thing in the oven and bake for 40 minutes. After 30 mins, take the pie out and brush a light layer of coconut milk on the lattice crust and put it back in until the crust turns golden brown.
After letting your pie cool for about 10-15 minutes, serve with dairy free ice cream, or just by itself to friends and family this autumn!
Have a wonderful holiday everyone