Preheat your oven to 355 degrees F (180 degrees C).
Start off by coring and chopping up the
Red Apples (2)
(keep the skin if you'd like).
Mix the apples with the
, juice of the
Maple Syrup (1 Tbsp)
Ground Cinnamon (1 tsp)
In a bowl add the
Gluten-Free Oat Flour (1/4 cup)
Kamut Flour (1/2 cup)
Almond Flour (1/4 cup)
Rice Flour (1/3 cup)
Xanthan Gum (1/8 tsp)
Natural Almond Butter (1 1/2 Tbsp)
Coconut Oil (1 oz)
Coconut Sugar (2 Tbsp)
and a splash of
Almond Milk (to taste)
for the crust and mix together until you get a smooth and soft dough. If too dry, add another splash of milk.
Divide the dough into 2 equal parts. Roll out one into a circle and lay it on a 20cm baking dish. Roll out the other to the same size and thickness.
Drop in the filling, then cover your pie with the second crust, sealing the edges together well. Using a sharp knife make some cuts on the top of the crust, then sprinkle with some
Coarse Sugar (to taste)
Bake in the preheated oven for about 25-30 minutes.
Let the pie cool down completely, then serve it up or store it at room temperature for up to 3 days. Serve it up with some whipped cream or vanilla soy ice cream if you fancy.