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Dairy free, gluten free, apple pie
Author: Aimee from A.K. Kitchen & Nutrition
  • 8-12 pink lady apples peeled, cored, and sliced thin
  • 1 Tbsp ghee or coconut oil
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 Tbsp apricot jam
  • 4 Tbsp maple butter or 2 Tbsp maple syrup and 2 Tbsp coconut or brown sugar
  • 1/4 tsp sweet ceylon cinnamon
  • 2 dash nutmeg
  • 1 dash allspice
  • 1 dash cloves
Crumb Topping
  • 1/4 cup granola
  • 1/2 cup almond or gluten free flour
  • 1/2 cup brown sugar or coconut sugar
  • 2-4 Tbsp Ghee, butter or coconut oil
  • 1/2 tsp sea salt
  1. Slice, quarter, core and thinly slice apples.

  2. Melt coconut oil, jam, and maple together. Stir in vanilla, spices and salt until the mixture is smooth.

  3. On medium low, toss the apples in the mixture for 5-10 minutes to soften the apples. Cook less if you want the apples to be al dente.

  4. Add filling to lightly cooked crust.

  5. In the food processor, add all of the ingredients for the crumb topping and blend on low until it begins to crumble together. Don't let it blend too much.

  6. Add crumb topping to the apples and cover the sides with foil to prevent burning on the edges of the crust.

  7. Bake for 35-50 minutes at 350 degrees F. Time depends on how long you cook the apples and the type of sugar you use in the crumb topping. Watch it carefully if you use coconut sugar to prevent burning. 

Recipe Notes

The apple cinnamon and banana nut granolas by Wildway are both delicious with this recipe.