French apple pie (Coconut free, AIP, paleo, vegan)

Learn how to make from scratch an easy and simple French apple pie. This homemade apple tart is a delicious classic autumn dessert.

Ingredients for this French apple pie

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. 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.
• 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 for this French apple pie

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 pie/tart recipes you might like:

• Pear and carob tart (Coconut free, AIP, vegan)
• Pear and chocolate tart (gluten free, paleo, vegan)

French apple pie (Coconut free, AIP, paleo, vegan)

4 from 8 votes

Recipe by gohealthywithbea.com - http://www.gohealthywithbea.com Course: DessertsDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

30

minutes

Ingredients

• For the crust

• 1.5 cup + 1 Tbsp (180g) tigernut flour

• ½ cup + ⅓ cup + 1 tsp (140g) arrowroot (see notes below for substitutions)

• 2 tsp cinnamon

• 4 Tbsp extra virgin olive oil

• 1 Tbsp maple syrup

• ½ cup (125 ml) water

• Pinch of salt

• If you are not on AIP or paleo diet you can use a store bought gluten-free pie crust instead of the above.

• For the apple filling

• 2.2 pounds (1 kg) apples (choose sweet apples)

• 1 cup (300 g) non added sugar apple sauce

• Optional : 2 Tbsp maple syrup

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

• 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.

Did you make this recipe?

Tag @gohealthywithbea on Instagram and hashtag it #gohealthywithbea

Like this recipe?

Follow us @Go Healthy With Bea on Pinterest

Like this recipe?

Like us on Facebook