Grain Free Apple Crumble Pie

14 INGREDIENTS • 10 STEPS • 2HRS

Grain Free Apple Crumble Pie

Recipe

4.0

2 ratings

Grain Free Apple Pie with almond meal crust and loaded with Granny Smith and Honey Crisp apples, so good!

Grain Free Apple Pie with almond meal crust and loaded with Granny Smith and Honey Crisp apples, so good!

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

2HRS

Total Time

$1.85

Cost Per Serving

Ingredients

Servings

8

us / metric

360 g

Almond Flour

35 g

Coconut Flour

1/2 tsp

1 tsp

Gelatin Powder, divided

I used grass-fed

2 Tbsp

1

Egg, separated

yolk only

225 g

Unsalted Butter, cut

3

Granny Smith Apples, cut, cored, peeled

4

Honeycrisp Apples, cut, cored, peeled

170 g

110 g

Cut Unsalted Butter, divided

1/2 tsp

Ground Cinnamon

120 mL

Light Coconut Milk

1 Tbsp

Arrowroot Starch

Nutrition Per Serving

VIEW ALL

Calories

679

Fat

57.5 g

Protein

10.5 g

Carbs

37.9 g

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

Cooking Instructions

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step 1

Preheat oven to 375 degrees F (190 degrees C) and make sure rack is in middle position.

step 2

For the crust, place the Almond Flour (240 g), Coconut Flour (3 Tbsp), Sea Salt (1/2 tsp), Gelatin Powder (1/2 tsp) and Coconut Sugar (2 Tbsp) in a food process and pulse 2-3 times until well combined. Then add in the Egg (1) and Unsalted Butter (225 g) and pulse an additional 8-10 times, quick pulses each time, then turn food processor on and let run until mixture begins to form dough.

step 3

Flatten dough into round circle on plastic wrap, add another layer of plastic and put in refrigerator for approximately 25-30 minutes.

step 4

Remove dough from refrigerator, discard plastic and paper, then add to buttered 9" pie plate and press the dough evenly along bottoms and side. Shape edges as desired. Put back in refrigerator for additional 20 minutes.

step 5

Bake for 12 minutes with the pie weights, then remove both weights and wax paper and bake an additional 8-10 minutes or until edges begin to lightly brown.

step 6

While the crust is refrigerating, melt the Unsalted Butter (2 Tbsp) on the stovetop in a large pot over medium heat. Add Granny Smith Apples (3), Honeycrisp Apples (4), Coconut Sugar (4 Tbsp), Ground Cinnamon (1/2 tsp) and Sea Salt (1/8 tsp).

step 7

Cook apples, stirring every now and then, for 5 minutes or until the apples begin to release their juices. Next, pour Light Coconut Milk (120 mL) over apple mixture and continue to cook, continuously stirring, until apples are soft and liquid has thickened, about 5 minutes.

step 8

Once the apples are cooking, begin preparing the topping. Add Almond Flour (120 g), Coconut Flour (2 Tbsp), Arrowroot Starch (1 Tbsp), Gelatin Powder (1/2 tsp) and Coconut Sugar (110 g) to the food processor and pulse 2-3 times. Add in Unsalted Butter (85 g) and pulse 8-10 times, quick pulses, just like before. Then let the food processor run until the mixture creates a crumbly dough.

step 9

Prepare baking sheet with wax paper and spread crumbly dough out in even layer, bake for 10 minutes. Remove the baked crumbs from the baking sheet, add the pie crust (in pie plate) to the baking sheet (no wax paper), then add the cooked apple filling to the baked crust and top with hot crumbs.

step 10

Bake for 10-12 minutes or until topping begins to turn golden brown, remove from oven, cool 20-30 minutes, then serve and enjoy.

step 10 Bake for 10-12 minutes or until topping begins to turn golden brown, remove from oven, cool 20-30 minutes, then serve and enjoy.

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