Learn how to make from scratch an easy and simple French apple pie that is gluten free, vegan, AIP and paleo. This homemade apple tart is a delicious classic autumn dessert.
Ingredients
For the crust
If you are not on AIP or paleo diet you can use a store bought gluten-free pie crust or, even better, a gluten free puff pastry.
I will be completely honest with you, my favorite thing is to use store bought gluten free puff pastry to make this French apple pie. Well, of course because it is nice sometimes to get part of the work done for you but also because the puff pastry adds a little "je ne sais quoi" that makes this tart even more delicious. You can, of course, make this recipe with a regular store bought gluten free pie crust if you can't find any gluten free puff pastry.
And, finally, the third option is to make your own pie crust. For that, here are the ingredients you will need:
- Tigernut flour : if you have never heard of tigernut flour and are wondering what it is, you will find all your questions answered in this guide to tigernut flour.
- Arrowroot
- Cinnamon
- Extra virgin olive oil
- Maple syrup
- Water
- Pinch of salt
For the filling
- apples: choose sweet apples like Fuji or Royal Gala apples
- non added sugar apple sauce. You can either use homemade or store bought apple sauce if you are apple to find non added sugar and additive free apple sauce.
- maple syrup
Tips to make the pie crust
Well, as you might have guessed, the trickiest part of this recipe is the homemade pie crust.
- In a large bowl mix together all the dry ingredients (tigernut flour, arrow root, cinnamon and salt). Then add the olive oil, water and maple syrup and mix until well combined. It should quickly form a dough.
- Forget everything you knew before going gluten free, when all you had to do was flouring the pin. Gluten free flours are more tricky. So the secret to make it easier to roll out the dough without it sticking to the kitchen counter or to the pin is to roll it out between 2 parchment papers. Using 2 parchment papers will also help you transfer the dough to the tin. You just need to remove the top parchment paper and transfer the pie crust to the pie tin on the other parchment paper. Bonus: you won't even have to grease the tin.
- Prick the pie with a fork to prevent it from inflating. Put it for 10 minutes in the oven to precook it.
Other recipes you might like:
- Gluten free apple muffins (vegan, paleo, AIP)
- Pear and chocolate tart (gluten free, paleo, vegan)
- Pear and carob tart (Coconut free, AIP, vegan)
Gluten free French apple pie (vegan, AIP, paleo)
An AIP compliant version of a classic French dessert.
Ingredients
For the homemade crust
- 180 g tigernut flour
- 140 g arrowroot (see notes below for substitutions)
- 1 teaspoon ground cinnamon
- 4 tablespoon extra virgin olive oil
- 1 tablespoon maple syrup
- 125 ml water
- Pinch of sea salt
If you are not on AIP nor paleo diet you can use a store bought gluten-free puff pastry instead of the above.
For the filling
- 2.2 pounds apples (1 kg) choose sweet apples like Fuji or Royal Gala apples
- 300 g non added sugar apple sauce
- 2 tablespoon maple syrup (optional)
Instructions
- Preheat oven to 390°F (200°C)
- In a large bowl mix together all the dry ingredients (tigernut flour, arrow root, cinnamon and salt). Then add the olive oil, water and maple syrup and mix until well combined. It should quickly form a dough.
- Roll out the dough between 2 parchment papers, using a rolling pin. Remove the top parchment paper and transfer the dough to a 27cm/10.6in diameter pie tin on the other parchment paper.
- Prick the pie with a fork to prevent it from inflating. Put it for 10 minutes in the oven to precook it.
- In the meantime, peel the apples, remove the seeds and cut them in thin slices.
- Spread the apple sauce evenly over the precooked pie crust. Add the apple slices on top of the apple sauce, starting with the exterior.
- Optional: pour the mapple syrup over the apples to give them a little caramelised flavour. Put the pie in the oven for 20-25 minutes or until it gets a nice golden color. And voilà! Let it cool and serve.Bon appétit !
Notes
Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are AIP compliant. If you are not on the AIP diet you can use potato or corn starch instead of arrowroot.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Nutrition facts per serving
Calories: 472kcalCarbohydrates: 63gProtein: 7gFat: 25gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 5mgPotassium: 242mgFiber: 9gSugar: 29gVitamin A: 105IUVitamin C: 8mgCalcium: 99mgIron: 2mg
Tried this recipe?Mention @gohealthywithbea and tag #gohealthywithbea!
Like this recipe?Follow me @gohealthywithbea on Pinterest
Jessica
Hi Bea,
In your instructions for transferring to the pie tin, you have it read, "...transfer the dough to a 27cm/10.6in diameter pie tin on the other parchment paper." Does that mean I am putting the parchment paper in the pie tin with the dough on top, or am I turning the dough into the tin and then removing the parchment so the dough is touching the pie tin? I hope I am asking the correctly, thank you in advance!
gohealthywithbea
Bonjour Jessica. Thanks for your question: it just made me realized that there was a missing step picture. I will fix that right away! On this picture you could have seen (if it was there!!! 😬 so sorry about that by the way!) that you are putting the parchment paper in the pie tin with the dough on top. That's why you don't need to grease the tin.