2 cups blanched almond flour
2 Tbsp coconut flour
1 3/4 cups tapioca flour
1 tsp salt
2 Tbsp maple sugar or coconut sugar
14 Tbsp grass fed butter
2 large eggs
3 lbs apples crisp + sweet (honey crisp and pink lady are great) peeled, cored and sliced into even 1/4” slices
1 1/2 tsp cinnamon
1/8 tsp ginger
1 tbsp lemon juice to toss with sliced apples
1/4 cup maple sugar
2 Tbsp pure maple syrup
1 tsp pure vanilla extract
1 1/2 tsp tapioca flour or arrowroot
2 tbsp grass fed butter or ghee, cold, cut into small pieces (optional)
Prepare the crust first:
In the bowl of a food processor pulse all ingredients EXCEPT eggs to create thick crumbs, then pulse/process in the eggs until a dough forms** Gather the dough into a ball and split into two equal parts. Weigh each one to make sure they’re even. Wrap dough balls in plastic wrap and flatten into discs, then chill while you prepare the apple filling.
You can also chill the dough this way until ready to use - simply remove from the fridge to soften it up prior to using.
Once apple filling is prepared, place in the fridge while you roll out bottom and top crust.
Preheat your oven to 425 degrees and have a 9” glass pie dish ready before rolling out dough. Roll out one dough into a 12” (approximately) circle between two sheets of parchment paper, dusting with tapioca or arrowroot if needed.
Place your pie dish upside-down over the dough, then using the bottom parchment paper, flip the dough into the dish. Finish by pressing it into the bottom and sides of the pie dish to fit - this dough will break easily since it lacks gluten, however it also repairs incredibly easily and can withstand a lot of manipulation without affecting the final product!
Place pie dish in the fridge, then roll out the top crust into another 11-12” circle, then carefully place in the refrigerator until ready to top the apple filling.
For the apple filling:
In a large bowl, toss sliced apples with the lemon juice to coat, then with remaining ingredients except for the butter or ghee, to evenly combine. Place in the refrigerator until ready to fill bottom crust.
Once top and bottom crusts are prepped, fill bottom crust with apple mixture, layering as desired. Dot apples with the cold butter/ghee, then carefully place top crust over filling.
Do not make a lattice crust for this recipe since the lack of gluten leads to significant breaking (and frustration!) and the filling also turns out less juicy.
Seal the edges with your fingers or a fork (totally up to you) and brush with an egg wash* if desired. Carefully cut several slits in the top crust to release steam, then place pie dish on a baking sheet, and cover perimeter of crust with foil.
Bake 25 mins at 425 then lower heat to 350 and bake another 25 mins or until crust is deep golden brown and filling bubbles through the top.
Allow pie to cool at least 45 mins before serving. You can allow the pie to sit out at room temp, loosely covered, overnight if necessary. The apple pie is best served within 24 hours of baking. If keeping longer, cover and refrigerate until ready to serve, then gently warm in the oven.
*The egg wash I used was simply one egg whisked with a bit of almond milk, lightly brushed over the top crust (you won’t use all of it!)