Corn-free / Dairy-free/ Egg-free / Gluten-free / Nut-free / OAS safe / Peanut-free / Sesame-free / Soy-freeJump to Recipe
The story behind this recipe
Last year, we spent Thanksgiving with one of my best friends and her husband“M”. I will stick to his first initial to preserve his anonymity. Let’s face it, no one wants to be known as that “picky-eater”who makes dining with friends so difficult… 😉
Joke aside, M has developed several allergies and intolerances since his teenage years. I remember meeting him nearly 8 years ago and wondering what on Earth he could eat while marveling at my friend’s patience as she always found something nice and safe to cook for him.
M eats egg-free, nut-free, dairy-free, gluten-free, and also has to stay away from several types of meat. As a result, eating out is quite a challenge,and he often stays away from the food when we are at parties. In that sense, birthday cakes and desserts are usually a big “No-No”.
So, when I was offered the possibility of bringing dessert to our dinner, I really wanted to make up for all those times I had seen M not eating dessert and come up with an allergy-friendly version of a Thanksgiving favorite, the apple pie!
A few tips for this recipe
Although the crust is made in a slightly unorthodox way (think fingers and no rolling pins), it tastes great and holds very well after cooking, unlike some gluten-free crusts that crumble the minute you take your pie out of the oven.
In addition, it pairs very well with our Pumpkin Chocolate Chip Cookies and raspberry sorbet or any dairy-free ice-cream of your liking.
Give it a try and let me know what you think!
Happily Apple Pie
For the pie crust
- 1.5 cup rice flour (240g)
- 1/2+ cup chickpea flour (50 g)
- 1 pinch salt
- 3 tbsp coconut sugar
- 1+ tbsp apple sauce unsweetened
- 3 tbsp vegetable oil (not olive oil)
- 1 tbsp water if needed
For the pie filling
- 6+ tbsp apple sauce unsweetened
- 3 green apples
- 3 tbsp agave syrup
- Preheat your oven at 350F (180C).
- To make the dough, mix all the dry ingredients in a large bowl.
- Gradually add all the wet ingredients.
- Mix until the dough forms a ball, adding a little bit of water if the dough is too dry.
- Line a pie dish with parchment paper.
- Now comes the tricky part: a rolling pin won’t work! So put a little bit of vegetable oil on the palm of your hands to prevent the dough from sticking too much. Then try to spread the dough evenly by pressing on various parts of it with your hands until the whole dish is covered.
- Peel the apples and cut them into thin slices.
- Spread the apple sauce over the pie crust.
- Embrace your creativity and arrange the apple slices in a way that pleases you (I like to place them in the shape of a flower when I have guests).
- Drizzle the agave syrup over the pie.
- Bake for 45 minutes.
- Let cool down before serving.