- 2 cups gluten free flour*
- 2 Tbsp. coconut sugar
- 1/4 teaspoon sea salt
- 4 Tbsp. coconut oil (liquid or softened)
- 4 Tbsp. olive oil
- 1/2 cup water
- 2 Tbsp. apple cider vinegar
- 4-5 fuji apples, cored, peeled and sliced
- 2 Tbsp. (up to 1/4 cup) maple syrup
- 2 Tbsp. arrowroot flour (use 3 Tbsp. if using 1/4 cup maple syrup)
- Pinch nutmeg
- 1 teaspoon cinnamon
My latest gluten free flour blend:
- 1 cup garbanzo bean flour
- 1 cup sorghum flour
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- In a mixing bowl, whisk together the flour, sugar and salt. Separately, in a bowl, mix together the oils. Then mix together the water and apple cider vinegar and combine it with the oils. Stir the wet ingredients into the dry ingredients. Form into a ball. Wrap in plastic wrap and chill for 20 minutes.
- Meanwhile, prepare the filling by combining the peeled and sliced apples with the maple syrup, arrowroot flour, nutmeg, and cinnamon.
- Divide the chilled dough into 2 balls. Roll each one out into a circle between two sheets of parchment paper. Place one on the bottom of a lightly greased 8-inch pie plate (or use a smaller one and keep the leftover dough). Add the apple filling. Cover with remaining circle of dough.
- Bake at 350 degrees F. for 45 minutes (up to 1 hour) or until the apples are fork tender and the crust is nice and golden.
- We like to serve this warm, a la mode, with vanilla coconut ice cream. So Delicious makes a nice one.