This allergen-friendly pie is a delicious twist on the classic apple pie – the additions of an almond flour crust and a thin layer of frangipane at the bottom give it a deliciously nutty flavor. The crust is buttery and crisp – no one will be able to tell it’s grain free! This pie will be a perfect dessert to have at your Thanksgiving table. Enjoy!
Grain Free Almond Apple Pie
For the almond flour pie crust:
- 1 cup almond flour
- 1 cup arrowroot or tapioca powder
- 1/4 tsp Real Salt
- 4 Tbs cold butter
- 1 egg
For the frangipane:
- 1 cup almond flour
- 1/4 cup coconut palm sugar
- pinch of Real Salt
- 4 Tbs butter, softened
- 1 egg
For the filling:
- 5-6 apples, peeled, cored, and halved
- 1/4 cup coconut palm sugar
- 4 Tbs butter
Method:
- Preheat the oven to 350 degrees. In a medium mixing bowl, whisk the almond flour, arrowroot, and salt. Cut in the butter using your fingers until pea-sized crumbs form. Crack the egg in the middle of the mixture and stir using a fork. Knead a few times until the mixture forms a ball. If the dough seems dry, add cold water a teaspoon at a time until it comes together. Wrap the dough and chill in the fridge 1-2 hours or in the freezer for 20 minutes.
- Roll the dough out on a sheet of parchment and flip onto a pie plate. Flute the edges and poke the bottom of the crust a few times with a fork. Pre-bake the pie crust for 10 minutes.
- Next, make the frangipane. Combine the almond flour, sugar, butter, salt, and egg in the bowl of a stand mixer and mix until it comes together and is smooth.
- Slice the apples using a food processor. When the crust is done pre-baking, spread the frangipane on the bottom. Fan the apple slices on top, then sprinkle with the 1/4 cup coconut sugar and the 4 Tbs butter (cubed). Bake for an hour or until golden brown.
