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Gluten-Free Apple Pie a la Mode Recipe

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This Gluten-Free Apple Pie a la Mode features a tender, flaky almond and arrowroot flour crust filled with a spiced Granny Smith apple filling. Sweetened naturally with coconut sugar and enhanced with cinnamon and nutmeg, this pie offers a perfect balance of tart and sweet flavors. Finished with an egg wash and served with a scoop of vanilla ice cream, it's a delicious twist on the classic American dessert, suitable for gluten-sensitive diets.

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 and cut into cubes
  • 2 eggs
  • 2 tablespoons maple syrup

For filling:

  • 6 Washington State organic Granny Smith apples, peeled and 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

For egg wash:

  • 1 large egg, lightly beaten
  • 1 tablespoon milk
  • 1 teaspoon coconut sugar or brown sugar

Instructions

  1. Make the gluten free pie crust: To the bowl of a food processor, add the almond flour, arrowroot flour, salt, and cubed cold butter. Pulse until the mixture forms pea-sized crumbs. Gradually add the eggs and maple syrup and pulse until the dough begins to come together into a ball. Remove the dough, shape into two round discs, wrap in plastic wrap and chill in the refrigerator for at least 2 hours or overnight for best results.
  2. Preheat oven and prepare pie dish: When ready to bake, preheat your oven to 350°F (175°C) and grease a 9-inch pie dish with butter.
  3. Prepare the apple pie filling: In a large bowl, combine the peeled and sliced apples with coconut or brown sugar, arrowroot flour, cinnamon, and nutmeg. Toss well to combine. Add melted butter, lemon juice, vanilla extract, and a pinch of salt. Stir until evenly mixed.
  4. Roll out bottom pie crust: Remove one dough disc from the fridge. Lay a large piece of parchment paper on a flat surface, place the disc on it, and cover with another large piece of parchment paper. Roll out the dough between the parchment sheets into a 12-inch diameter circle to fit a 9-inch pie pan.
  5. Transfer dough to pie pan and add filling: Remove the top parchment sheet and invert the dough into the pie pan using the bottom parchment paper, letting excess dough hang over the edges. Gently press it into the pan. Pour the prepared apple filling into the crust.
  6. Chill pie while preparing top crust: Refrigerate the pie with the filling while working on the top crust.
  7. Roll out top crust and prepare lattice: Remove the second dough disc from the fridge and roll it between parchment sheets into an 11-inch circle. For a simple top, cut a star or cross slit in the center for steam to escape. For a lattice, cut the dough into 8 to 10 thick strips and weave the lattice on parchment paper. If the dough softens, chill it for 10 minutes to firm up before assembling.
  8. Assemble and seal the pie: Remove the chilled pie from the fridge. Invert the lattice or top crust over the filled pie. Trim excess dough and crimp the edges to seal the pie.
  9. Apply egg wash: In a small bowl, whisk together the egg and milk. Brush the top crust with this egg wash and sprinkle with coconut or brown sugar evenly.
  10. Bake the pie: Place the pie on a baking sheet to catch drippings and bake at 350°F for 1 hour. Bake until the crust is golden brown, apples are fully cooked, and filling bubbles. If the crust browns too quickly, loosely cover with foil.
  11. Rest and serve: Allow the pie to rest at least 1 hour before cutting. Serve warm with a scoop of vanilla ice cream for a classic a la mode experience.

Notes

  • Chilling the dough discs before rolling out is crucial to ease handling and improve crust texture.
  • If the dough softens too much during working, chill it briefly to firm it up.
  • Avoid overfilling the pie to prevent filling leakage while baking.
  • This gluten-free pie is best served fresh but can be stored at room temperature for up to 1 day or refrigerated for up to 5 days.
  • You can use vegan butter and a plant-based milk for a vegan-friendly version.
  • To prevent soggy bottoms, use a pie dish that allows for some airflow or prebake the crust slightly if desired.
  • Lattice tops can be customized with different shapes or patterns per your preference.

Find it online: https://recipefeastful.com/gluten-free-apple-pie-a-la-mode-recipe/