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Gluten-Free Apple Pie a la Mode with Lattice Top Recipe

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4 from 2 reviews

This gluten-free apple pie a la mode features a perfectly woven lattice top crust made from almond and arrowroot flours, filled with tart Granny Smith apples spiced with cinnamon and nutmeg. Served warm with vanilla ice cream, this dessert combines a crispy, tender crust and a sweet, aromatic filling for a delightful treat ideal for any occasion.

Ingredients

For double pie crust:

  • 2 cups almond flour
  • 2 cups arrowroot flour / tapioca starch
  • 1 teaspoon salt
  • 1 cup butter or vegan butter replacement, cold, cut into cubes
  • 2 eggs
  • 2 tablespoons maple syrup

For filling:

  • 6 Washington State organic Granny Smith apples, peeled and sliced
  • 1 cup coconut sugar or brown sugar
  • 3 tablespoons arrowroot flour / tapioca starch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 tablespoons butter or vegan butter replacement, melted
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 pinch salt

For egg wash:

  • 1 large egg, lightly beaten
  • 1 tablespoon milk
  • 1 teaspoon coconut sugar or brown sugar

Instructions

  1. Make the gluten free pie crust: In the bowl of a food processor, pulse together the almond flour, arrowroot flour, salt, and cold cubed butter until the mixture resembles pea-sized crumbs. Gradually add the eggs and maple syrup and pulse until the dough begins to clump together into a ball. Remove the dough and form into two round discs. Wrap each in plastic wrap and chill in the refrigerator for at least 2 hours or overnight for best results.
  2. Prepare the apple pie filling: In a large bowl, combine the peeled, sliced Granny Smith apples, coconut or brown sugar, arrowroot flour, ground cinnamon, and nutmeg. Toss to evenly coat the apples. Add melted butter, lemon juice, vanilla extract, and a pinch of salt, stirring well to incorporate all ingredients.
  3. Prepare the bottom layer of pie: Remove one dough disc from the fridge. On a flat working surface covered with parchment paper, place the dough disc, cover with another parchment sheet, and roll into a thin circle about 12 inches in diameter to fit a 9-inch pie pan. Remove the top parchment and transfer the dough on the bottom parchment by inverting it into the greased pie pan, allowing the edges to hang over. Gently nestle the dough into the pan and fill with the apple filling. Place the pie in the fridge to chill while preparing the top crust.
  4. Prepare lattice pie top: Roll out the second dough disc between two sheets of parchment paper to about 11 inches in diameter. For a lattice top, cut the dough into 8 to 10 thick strips. Weave these strips over a sheet of parchment paper to create a lattice or arrange cut shapes to cover the pie fully. If the dough softens, chill the strips or pie top in the refrigerator for 10 minutes to firm it up. Once woven and chilled, invert the lattice onto the filled pie and seal the edges by crimping with fingers.
  5. Bake the apple pie: Preheat the oven to 350°F (175°C). In a small bowl, whisk the egg and milk to make an egg wash. Brush the lattice top crust with this mixture and sprinkle with coconut or brown sugar. Place the pie on a baking sheet to catch drippings and bake for 1 hour until the crust is golden brown, the filling bubbly, and apples fully cooked. If the crust browns too quickly, cover loosely with foil. Allow the pie to rest for at least 1 hour before slicing.
  6. Serve a la mode: Serve slices of the gluten-free apple pie warm with a scoop of vanilla ice cream for the perfect classic dessert experience.
  7. Storage: The pie can be kept at room temperature for 1 day or refrigerated for up to 5 days.

Notes

  • To ensure easier handling and shaping, chill the dough as needed if it softens during prep.
  • Use parchment paper during rolling and transferring the dough for effortless shaping and cleanup.
  • If the crust starts browning too fast while baking, tent the pie loosely with foil to prevent burning.
  • Arrowroot flour can be substituted with tapioca starch in equal amounts.
  • For a vegan option, substitute butter with a firm vegan butter and eggs with a suitable egg replacer, noting texture differences.
  • Best served warm with vanilla ice cream for that classic apple pie a la mode experience.

Find it online: https://bitezly.com/gluten-free-apple-pie-a-la-mode-with-lattice-top-recipe/