When you start thinking about Thanksgiving, what comes to mind? Do you drool over the turkey you’ll be carving up? Crave the cranberry sauce that takes center stage on top of your plate? Yearn for sweet potatoes covered with golden marshmallows or all of the delectable vegetable sides? When I asked all of the peeps watching Facebook Live last week there were an overwhelming number of people wanting one thing. Pie!
Are you a pumpkin pie kind of person? A pecan lover or an apple pie enthusiast? Our family is all over the map. We can go for any and generally all of them, but in the past few years the idea of making a Gluten Free Apple Pie has come front and center. I wanted to create the best of the best gluten free crust for my apple pie, so I asked my incredible friend, Laurel, from Sweet Laurel Bakery to come over to make her famous Gluten Free Apple Pie for our Thanksgiving celebration. Not only is it mad delicious, but also super easy to make.
You can watch how Laurel shows me her go-to tips for making a gluten free dessert that will blow your mind. You also need to check out her gluten free product and caramel sauce that will blow your mind on top of this Gluten-Free Apple Pie. Not only is it perfect for the holidays, but so tasty you’ll want to make it year round. I’ve made it twice since she shared her tricks to the trade and the kids have been so excited to eat it that it’s lasted barely 2 days. The apples cook up until they're tender and juicy while the crust becomes golden, flakey and irresistible especially with a scoop of vanilla ice cream on top.
If you make it let me know in the comments below. Just tag @weelicious so I can see your creation!
Photos by Gerry Speirs
Gluten-Free Apple Pie
- For the Crust: greek yogurt
- 3 cups almond flour
- 3 tablespoons coconut oil
- 2 tablespoons maple syrup
- 1/2 teaspoon Salt
- For the Filling: greek yogurt
- 5-6 cups apples, peeled and chopped
- 2 tablespoons coconut oil
- 1 tablespoon ground cinnamon
- 1/4 cup maple syrup
- 1 tablespoon arrowroot powder
- 1 tablespoon Vanilla Extract
For the Crust:
1. Heat the oven to 350F.
2. Mix all the crust ingredients in a bowl until a soft dough forms. Split the dough in half and roll out between two sheets of parchment paper. Place one half of the dough into a pie pan and gently press into the side. Set aside.
3. Roll out the second half of the dough and slice into thin strips. Refrigerate the dough while you make the filling.
For the Filling:
1. Heat the coconut oil in a large pot. Saute the apples for 5 minutes, mix in the maple syrup and cinnamon.
2. Remove from the heat and stir in the arrowroot powder and vanilla extract. Allow to cool.
3. Spoon the cooled apple mixture into the crust.
4. Carefully transfer the pie dough strips onto the pie to form a lattice crust: Place 3 strips horizontally across the pie, and 3 strips vertically across the pie.
5. Bake the pie for 30 minutes. Serve hot or cold.