Go Back
+ servings

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

gohealthywithbea
An AIP compliant version of a classic French dessert.
4.88 from 8 votes
AIP recipe icon
Coconut free recipe icon
Dairy free recipe icon
Egg free recipe icon
an icon with the letters G and F to label gluten free recipes
Paleo recipe icon
an icon with the letter V for vegan recipes
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Dessert
Cuisine French
Servings 6 servings
Calories 472 kcal

Ingredients
 
 

For the homemade crust

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!
    Liked this recipe?Follow me @gohealthywithbea on Pinterest
    Liked this recipe?Follow me @gohealthywithb on Facebook !