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 !
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.