If you are an Apple Pie person and have been missing it since eliminating gluten and dairy from your world, this is for you!

I make this for Thanksgiving every year and no one knows the difference. 

The one big difference though is that the dough does not roll out on the counter like gluten-filled doughs (at least in my experience). I found that if I form it in the pie plate, it stays together much better. That can take a little bit of practice at first to make sure that it’s even all over but I have confidence that if I can do it, so can you  

Let me know how much you enjoy it (The piece pictured above is topped with some no sugar added coconut milk ice-cream)!

Apple Pie

PIE SHELL: yields 1 pie shell 

1 1/2 cups Superfine Brown rice flour (Authentic foods, you can get this on Amazon)
1 tablespoon arrowroot powder
3/4 teaspoon sea salt
1 teaspoon coconut sugar
1/4 teaspoon cinnamon (optional)

1/2 cup coconut oil, solid
1 1/2 tablespoons vanilla extract
3 tablespoons Agave, Coconut nectar or Brown Rice Syrup
1/2 cup + 1 tablespoons Ice cold water (put some in the freezer for a few minutes while gathering ingredients)


In a Kitchenaid bowl combine dry ingredients.  

With the mixer on low, gradually add in coconut oil.  Once the mix is crumbly, add in vanilla, sweetener and slowly add in water 2 tablespoons at a time.

Remove from bowl and form into a ball shape and flatten into a disk. Oil & flour bottom of pie plate, place disk into pie plate, using either the heel of your hand or pastry roller, roll out into plate; you can roll the sides of the dough into the plate until it gets difficult then use your hands to form crust and crimp edges (this dough does not roll out like traditional pie dough. it’s much easier to do it in the pie plate). Place in refrigerator until ready to use.  

Pie Filling:
1/4 cup coconut oil (solid)
7-9 Apples, peeled, cored and thinly sliced (I prefer 3 Macintosh; 3 Granny Smith; 3 Gala)
1/4 cup + 2 tablespoons Coconut sugar
1 tablespoon vanilla extract
1 tablespoon cinnamon

Crumb Topping:
1/2 cup coconut sugar
1/2 cup flour
1/4 cup coconut oil

Using a fork, mix together ingredients until they form a crumb-like consistency (if needed add more oil). 

Preheat oven to 350 convection.

Place coconut oil, sliced apples, coconut sugar, vanilla extract and ground cinnamon in a skillet over medium heat.  Sauté until the apple wilt and the edges begin to brown about 5-7 minutes.

Bake Pie Crust for 5 minutes then spoons apples into pie plate, mounding them in the center.  Cover with 1/2 cup crumb topping.  Cover edges of pie with tin foil or pie shields. Bake for 30 minutes.