Gluten-Free Apple Pie

From Elizabeth Stein


1 1/2 cups almond meal

¾ cup brown rice flour

½ cup tapioca flour

¼ cup arrowroot powder

¼ cup coconut sugar

1/2 tsp sea salt

1 egg

½ cup vegan butter + 1tbsp for brushing pie crust

1 lemon, juiced

1 tbsp arrowroot powder

¼ cup coconut sugar

1 1/4 tsp ground cinnamon

¼ cup rosé

6 cups pink lady apples, peeled, cored, and thinly sliced


Preheat oven to 350F. In a food processor, combine dry crust ingredients. Pulse a few times. Add vegan butter and pulse until combined and crumbly. Add egg, pulsing to combine to form dough consistency. If necessary, add 1 tsp of water. Separate dough into two balls. On a greased pie pan, press one dough ball evenly to cover pan. Meanwhile, in a large bowl combine pie filling ingredients. Toss to combine and evenly coat apples. Pour apples into pie pan. Place the second dough ball on top of parchment paper and cover with Saran wrap. Roll out dough into ¼” thickness. Cut into 1” strips and place on top of apples to create lattice top crust. Brush lattice top crust with remaining 1 tbsp of vegan butter. Bake in the oven for 40 minutes. Serve warm with coconut milk ice cream.