Sinless Gluten-Free Apple Pie

 Sinless Gluten Free Apple Pie

 

Apple pie. It honestly has to be my favorite dessert, ever since childhood. My birthday is in October, which happen to be exactly when apples are in season here in Norway. Every year on my birthday, my mother would make a large apple pie and serve it along with either ice cream or whipped cream.

Even just the thought of the flaky golden crust, fragrant spices and the moist baked apples inside is enough to make me feel all warm and giddy. Whenever I think of apple pie, my mind immediately travels to sitting on top of the mountain we always hiked to on my birthday. Of course with a slice of apple pie in one hand and a thermos cup filled with Hot Chocolate in the other. It is fascinating to look back on actually. To see how much we connect the senses of food with our memories, to create a whole new image of how we perceive a certain dish.

 

Sinless Gluten Free Apple Pie

Sinless Gluten Free Apple Pie

 

Well, listen to me going all deep and reflective over apple pie. I suppose that is just another one of my weird quirks. I could do the exact same thing when it comes to apple cake. What can I say, I really love apples.

To stay true to tradition I decided to make a healthy interpretation of the dish, served with whipped coconut cream to complete it all. I already look forward to making this when autumn comes around.

 

Sinless Gluten Free Apple Pie

 

Sinless Gluten-Free Apple Pie

makes one 9 ” pie

Ingredients
For the Crust:

  • 2 cups raw cashews
  • 2 cups pitted dates
  • 1 cup brown rice flour
  • 1 cup certified gluten-free oats
  • 2-8 tbsp water
  • 1 tsp vanilla essence
  • a pinch of maldon salt

For the Filling:

  • 4 apples
  • 2 cups pitted dates
  • juice from 1/2 lemon
  • 1 tsp vanilla essence
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1 tsp cloves

 

Directions:

1. Start by preheating the oven to 200 degrees Celsius/400 degrees Fahrenheit. Now start making the crust. Place all the dry ingredients in a food processor and pulse until you have a fine flour. Transfer this into a large mixing bowl and set aside for now. Place the dates, vanilla and 2 tbsp of water in the food processor and run until you have a complete smooth and creamy mixture. Scrape down the sides and add in more water if necessary. Scoop this into the mixing bowl with the dry ingredients and mix together using your hands. The dough should be firm enough to form into a ball. Cover the ball with plastic wrap and place in the refrigerator while waiting for the oven to preheat.

 

Sinless Gluten Free Apple Pie

Sinless Gluten Free Apple Pie

 

2. Once the oven is heated, grab your pie pan and split the dough ball into 2 equally large pieces. Press half of the dough down into the pie pan lined with parchment  saving the other half for the lid. I found the easiest way to do this was by rolling the dough out with a rolling pin and flipping it into the pan, before pressing down the sides. Prick the crust all around with a fork. Place the pie into the oven to pre-bake for 15 minutes.

 

Sinless Gluten Free Apple Pie

Sinless Gluten Free Apple Pie

 

3. While the crust is baking, make the filling. Slice the apples into thin wedges and place this in a mixing bowl. Blend the dates, lemon juice, vanilla and spices in a food processor, and scoop this into the bowl with the apples. Mix this thoroughly before pressing this down in the pre-baked crust. It will overflow a bit but that is ok.

 

Sinless Gluten Free Apple Pie

 

4. Now take the remaining half of dough and roll it into a flat circle. Carefully lift it up and place on top of the apple filling. Press down the sides and press the filling properly down. Cut out four slits on the top crust and place this into the oven.

 

Sinless Gluten Free Apple Pie

 

5. Turn down the oven temperature to 175 degrees Celsius/350 degrees Fahrenheit. Bake for 30-60 minutes, until the crust has a deep golden colour. Remove from the oven and allow it to cool for 15 minutes before serving.

 

Sinless Gluten Free Apple Pie

Serve with whipped coconut cream and enjoy!

 

Comments

  1. Rach_the_vego says

    I also love apples and get excited when they come in season as they are here in Australia now. So excited that we picked about 20 kg at the orchard last week. I made this for dessert tonight. I was reserving the cashews for another of your recipes so I used almond meal (about 1.5 cups) instead and I don’t have GF oats so just used regular rolled oats. Also I used more apples as mine were on the small side (I mixed granny smith, jonothon and fuji and used about 8).

    Wow!! All I can say is that this is the nicest apple pie I have ever had. It is like having ginger bread and spiced caramel apples rolled in a pie. As for the rest of the family: Husband said – “yum, you can make this again” and asked me to leave it out so he can have more after kids are in bed! Son (4) loved it but I think found the crust a bit rich and was a bit full so didn’t quite finish that. Daughter (2) who had been falling asleep at the table (scary since she is on a standard chair and looked like she was about to fall off) was much perked up by the pie and polished off most of her slice looking very pleased about it too. I served ours with a whipped dairy cream with dates and vanilla (just as I had to use it up as it had been in the freezer for AGES…..not planning on buying any more cream ever now since there are so many good alternatives) but I can imagine the coconut cream would do very nicely indeed – again I have the coconut milk tins in the fridge waiting to make the banoffee pie for some guests next weekend.

    My top tip for newbees to working with any (but particularly this type of) pastry would be to roll it between 2 sheets of baking paper as is much easier to work with. Otherwise the recipe reads well and works (as usual) perfectly! Thanks very much.

    • says

      I was actually kind of inspired by one of your previous comments where you mentioned the apple orchard! I am so happy you guys liked this recipe! I often also substitute the cashews for almond meal since most of my other recipes calls for cashews. I hope the coconut cream lives up to the expectations as well!

      Oh and thank you for the tip on the pastry. Thank you for the lovely feedback as always :)

  2. Klaudia says

    I made this pie yesterday and well it’s perfection! My whole family loves it and so the recipe is another deliciousness from you! Thank you thank you thank you for making cooking fun and our lives better! Hugs xx

  3. Rach_the_vego says

    Sadly we finished the last 2 slices of the pie tonight (we froze half of it and have been eeking it out)……Still have some of the apples in the fridge though so might give it one last hurrah for the season. Loved the coconut cream when we did the banofee pie by the way!!

    • says

      Awesome to hear that you enjoyed the banoffee pie as well! Apples are just starting to get in season up here, so I will be remaking this again soon. I was wondering on how freezing it worked actually? I often have a bit of left-overs and would love to freeze it. Did you re-heat it before serving or just let it sit at room temperature?

  4. says

    I’m kinda starting to get vegan, and I made this recipe today. It turned out amazing! Totally not the last time i’ve made this pie! Thank you :-)

  5. says

    I love this recipe! Thank you for sharing..

    As a vegan with a gluten intolerance and a desire not to eat processed sugars, pies have always been a challenge. This recipe was great – I’ll definitely be using it again!

    C

  6. Michaela says

    The crust and filling sounds really good, got to try this – do you believe I can make a raw version out of this instead of a baked one and place the crust in the freezer/fridge to set instead of baking it?
    Any suggestions for the raw version?
    Thanks so much for your help!

    • says

      Hmm, making a raw pie like this would probably be a bit tricky. Personally I do not think raw pie crusts with flour in it tastes good at all. You could try out making it based on only nuts (or perhaps a little bit of oats as well) and dates instead!

  7. Laura says

    This looks amazing, can’t wait to try it out!
    But I was wondering, how many dates (or gram) is one cup? I live in Belgium and we’re not familiar with this measurement system

      • Michaela says

        Does that only go for dates – 1cup = 200g dates? Or does this also go for the other ingredients like all the different kinds of flours, milk, etc.? (ex: 1 cup almond flour = 200 grams?)
        Thank you!

        • says

          That’s the tricky thing when it comes to converting cups into grams. Cups are a measure of volume, whereas grams are of weight. More compact ingredients (like nuts and dates) will fit distinctly more grams into 1 cup than lighter ingredients (like flour).

          I would really recommend you grab either a measuring cup (or a regular cup for that matter) and draw a line where 2 dl (200 g) of water fit. This is for all intents and purposes 1 cup. The important thing is that the ratio between the various ingredients remains the same!

          The only other option would be to google the conversion all the ingredients and cross your fingers that they are right, which really is not all that accurate..

  8. Kaitlyn says

    I used the basic idea of this pie but instead made it with fresh peaches from the farmers market and I created a crumble top. It was absolutely delicious! I added a little of extra brown rice flour to about 1/4 of the dough and added some more oats. Also, I used pecans instead of cashews. It worked really well with the peaches! Thank you for the inspiration

  9. Kimbo a go go says

    I’m anxious to try this pie crust! To me the pie crust looks delicious! Wholesome and rich in texture, love love that! I’ve picked MacIntosh apples from the neighbour.

    Two of our family members are vegans and two are GF and two are trying to eat right! lolol This thanksgiving we are doing a whole Vegan dinner and your Apple pie will be our dessert! We’ve been buying all of my veggies, and protein/meat from reputable farmers who practice organic farming. It’s going to be treat to make some really cool recipes that incorporate different grains and textures for our meals!! Excited!! Cheers!

  10. Elissa says

    Hello! I am really liking the look of this recipe. My only question/substitution need is for the vanilla. I am allergic to it and am wondering if I can replace it with something else to add sweetness?

  11. Lizzy says

    The crust really doesn’t want to stay in one piece! :( the bottom part is fine but the top part just doesn’t stick and i end up dividing little parts of the crust on top. any advice how to make the crust a little more sticky, like on your picture? Should I keep it in the refrigerator a little longer or maybe add more water? thanks

  12. Jess says

    hello hello !
    I am wondering – what kind of food processor/blender do you use ??

    Love ALL your recipes, you are truly an inspiring and wonderful person :)

If you have any questions, feedback, or just want to say hi, leave it in the comment section below and I will get back to you as soon as time allows!