Fantastic French Apple Pie ~ Gluten, dairy, rice flour and refined sugar-free

It is close to fall and apple season is upon us. What better use for all those apples than to make a pie with them?

Here is our family's fav apple pie recipe. It is gluten free, with a crust so amazing you won't believe its gluten free! Also refined sugar, dairy, processed oil, rice and starch free. This pie is sure to become a favorite of yours!

Ingredients

Filling:

6 cups of thinly sliced and peeled apples ~ I used 4 organic gala apples

1 teaspoon organic cinnamon

1/8 cup Sorghum Flour

1/8 cup Bob's Red Mill Gluten Free All Purpose Baking Flour

1 Tablespoon organic maple syrup

1 Tablespoon Organic Coconut Sugar

1/2 teaspoon ground nutmeg

Crust:

Get the recipe for my Best Gluten Free Pie Crust

Crumble Topping

1/2 cup Sorghum Flour

1/2 cup Bob's Red Mill Gluten Free All Purpose Baking Flour

1/2 teaspoon ground organic cinnamon

1/2 teaspoon ground ginger

1/4 cup Organic Coconut Sugar

1/2 cup Organic Virgin Coconut Oil

Wash, peel and slice the apples. I use a mandoline slicer and it works so quick and all the apples are sliced uniformly. Put them in a bowl as you are slicing them. Once you have one sliced up, sprinkle on all the remaining filling ingredients. Then stir the remaining slices in as you are slicing them. The seasonings and flour will keep the apples from turning brown. 

Make the pie crust.

Pour the apples into the formed pie crust and spread them out evenly. 

In a medium bowl, combine all ingredients for the crumble topping. Use a fork and mash all the ingredients together. It is okay if there are still some small chunks of coconut oil. It will form a sort of thick paste that you can pick up with your fingers. Spread it with your fingers in a sort of crumbly way over the top of the apples.

Place pie into a preheated oven at 425F. Cover the edges of the pie with aluminum foil (or a pie crust cover form) to prevent burning the edges. Bake for 30 minutes and then remove foil or cover. Bake another 10-20 minutes or until crust is starting to brown and apples are soft. 

Remove from oven and let cool for 2 hours on a wire cooling rack. 

This pie is simply amazing! It is lightly sweet with a light and flaky crust!