Apple Pie w/ Granola Crumble (Edit recipe)

An apple pie is one of the most classic, nostalgic, and easiest of pies to throw together on a Sunday afternoon. There is truly nothing better than a warm slice of apple pie with a scoop of ice cream to bring the family around the table. This recipes utilizes the power of grain free, gluten free baking to remake a classic into a gluten free treat the whole family can enjoy. We used Legit Bread Companies Grain-Free Pie Crust Mix. This recipe can also be modified to be vegan by omitting the egg and using a flax egg or the vegan egg substitute of your choice.

45 minutes

55 minutes to 1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	257
Fat:	16 g
Carbohydrates:	26 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	239 mg
Fiber:	4 g
Sugars:	9 g
Calculated for total recipe.

by Nana Joes Granola

View original recipe

Serves: 8-10

Ingredients

Pie Crust

1 whole Back Porch Paleo's Grain-Free Pie Crust with Legit Bread Company

Filling

5-6 whole Granny Smith Apple, a little over 2 lb - Granny Smith, peeled, cored, and sliced into 1/4” slices
1 Tbsp Lemon Juice
6 Tbsp Coconut Sugar
1 Tbsp Arrowroot Flour
2 tsp Ground Cinnamon
2 tsp Medjool Date Syrup, or brand of choice
1 tsp Pure Vanilla Extract
.5 tsp Salt

Crumble Topping

.5 cup Almond Flour
6 Tbsp Maple Sugar, can sub coconut sugar
1 tsp Ground Cinnamon
.125 tsp Salt
1 cup Almond Butter & Pecan Nana Joes Paleo Sunrise Granola: Orange

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare crust as directed. Roll the dough out into an approximately 12” circle between two sheets of parchment paper, dusting with tapioca or arrowroot to prevent sticking. Remove the top piece of parchment paper, then place your pie dish upside-down over the dough. Using the bottom parchment paper, flip the dough into the dish, carefully removing the parchment once flipped. Finish by pressing it into the bottom and sides of the pie dish to fit - repair cracks as needed. Flute/crimp the edges of the pie crust, cover with plastic and set aside.
In a large bowl, toss the sliced apples with the lemon juice to coat, then with remaining ingredients to evenly combine. Place in the refrigerator while making the crumble. This is also a great time to get your oven preheated to 400° F.
To make the crumble, place all ingredients, except for the granola in a large bowl or food processor and pulse then add the granola, careful not to over mix.
To assemble the pie, add the apple filling to the crust, leaving excess juice in the bowl. Sprinkle the crumble topping all over the filling.
Place the pie dish on a baking sheet and loosely cover the top of the pie with foil. Bake in the preheated oven for 20 minutes, then lower the oven temperature to 375° Continue to bake for 30 minutes. Once it has about 10-15 minutes left, you can remove the foil so the topping browns.
Allow the pie to cool at room temperature for at least 2-3 hours before serving. Leftovers can be stored covered in the refrigerator for 4-5 days. Enjoy!