Lactose Free Almond Flour Apple Pie

Total time1 hr 50 min

Prep time30 min

Cook time50 min

This pie leans on a rich almond flour crust for its base, brought together with coconut oil, maple syrup, and a touch of vanilla for a crust that's tender yet sturdy enough to hold a generous apple filling. The apples are simmered right on the stovetop with warm cinnamon, ginger, and nutmeg until they're soft and glossy, then thickened with a bit of arrowroot starch and brightened with fresh lemon juice before going into the crust. You can go classic with a full top crust brushed to a deep golden shine, or keep it rustic with a crumbled, free-form topping — either way, those steam slits let all that spiced apple filling peek through as it bakes. Once it rests and the filling sets up, you get clean, bubbling slices with a nutty, caramelized crust in every bite. It's a comforting, from-scratch dessert that fits easily into a lactose free spread without missing a beat.

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Ingredients

8 servings

For the crust

2 ½ cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ tsp fine sea salt
¼ cup coconut oil, melted and cooled
3 tbsp maple syrup
1 large egg
1 tsp pure vanilla extract

For the filling

2 ½ lbs apples (about 5–6 medium), peeled, cored, and sliced ¼-inch thick
3 tbsp maple syrup
1 tbsp coconut oil
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp fine sea salt
1 tbsp arrowroot starch
1 tsp fresh lemon juice

For the egg wash

1 large egg, lightly beaten

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish with coconut oil.
2
Make the crust: In a large mixing bowl, stir together the almond flour and salt. Add the melted coconut oil, maple syrup, egg, and vanilla extract, and mix until a cohesive, slightly tacky dough forms.

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