Learn how to make from scratch an easy and simple French apple pie. This homemade apple tart is a delicious classic autumn dessert.
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 post.
- Extra virgin olive oil
- Maple syrup
- 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.