Is it me or is Apple Pie THEEEE symbol of cozy fall deliciousness?
I mean, I know that fall doesn’t arrive in California until late November or so but, the minute the kids go back to school, all I want to do is bake apple yummies (apple pie, apple-cinnamon baked oatmeal, apple bread – you name it!).
But when I stopped eating gluten, dairy, and refined sugar, pies became a bit of a challenge: that’s all the crust is! Plus, I had a few “flops” trying to substitute with GF flour mixes and vegan butter…trust me on this: just don’t.
NOW, however, I have found the perfect press-in crust (no rolling) and have recreated the scrumptious streusel I love on my apple pies so that it’s even better than the original!
Tips on Making Apple Pie
Here are my tips on making this apple pie absolutely mouth-watering:
- Do NOT skimp on apples. One year, I saved an apple for the Thanksgiving stuffing, thinking it wouldn’t be a big deal but the pie just wasn’t as tall. Believe me: you want every last one of those 3 1/2 lbs in the pie shell.
- This crust is a press-in crust. No fuss with the rolling pin (or rolling between double layers of parchment).
- According to my dad, apple pies need vanilla ice cream. If you’re on that train, too, you can check out my Vegan Vanilla Ice Cream recipe here.
Rustic Apple Pie with Streusel Topping
- Yield: One 9-inch Pie 1x
- Category: Dessert
- Cuisine: American
Description
So much amazing deliciousness. You may want to make two!
Ingredients
Crust
- 1 Cup Blanched Almond Flour
- 3/4 Cup Gluten-Free Oat Flour
- 3/4 Cup Arrowroot Powder
- 3/4 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 Cup 100% Pure Maple Syrup
- 1/2 Cup Coconut Oil (plus extra for pan)
- 1 TB Water (or more)
Filling
- 3 1/2 lbs Apples, cored and sliced (peeling optional) (about 6–8 apples)
- 1 tsp Ground Cinnamon
- 1/4 tsp Freshly Ground Nutmeg
- Pinch Salt
- 1 Lemon, juiced
- 1 TB 100% Pure Maple Syrup
- 1 TB Coconut or Date Sugar
- 2 TB Arrowroot Powder
- 1 TB Vanilla Extract
Streusel Topping
- 1 Cup Blanched Almond Flour
- 2 tsp Tapioca Flour
- 1 tsp Cinnamon
- Pinch Salt
- 2 TB Coconut Oil, melted
- 1/4 Cup 100% Pure Maple Syrup
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 350-degrees
For the Crust:
- Line the bottom of a 9-inch Springform or tart pan with removable bottom with parchment. Oil sides of pan with coconut oil.
- Combine dry crust ingredients in a bowl and whisk until well combined. Whisk maple syrup and coconut in another bowl and add to dry ingredients. Mixture should combine into a nice ball. If too dry, add some water, one teaspoon at a time. If too wet, add a little more oat flour.
- Press crust into the bottom of the pan and up the sides.
For the Filling:
- Mix all filling ingredients in a large bowl until apples are evenly coated. Pour into crust.
- Cover pan with parchment and then foil and place on a baking tray. Bake 45 minutes or until apples begin to soften.
For the Streusel Topping:
- Meanwhile, make the streusel by mixing dry ingredients well in a bowl, then adding wet ingredients and stirring until well combined.
- Remove parchment and foil from the pie and put back in the oven for 45 minutes, adding streusel to top of pie half-way through. Cover with foil if browning too quickly. Pie is done once apples are soft and crust is a deep golden-brown.
- Remove from oven and allow to cool completely before slicing and serving with coconut whip (see notes), if desired.
Notes
Coconut Whip is the BEST! Check out the recipe here.