When you think about All-American desserts, the first one that probably pops into your head is apple pie. The phrase “As American as apple pie” became popular around the 1920’s when people referred to the home-making abilities of President Herbert Hoover’s wife. While apple pie is not originally an American dessert – but rather a British one – we have sure adopted this dessert as our own.
According to the American Pie Council (yes that’s a real thing), Americans consume $700 million worth of apple pies a year! That’s not including apple pies that people bake at home or that are served in restaurants. So yes, we like our apple pie!
Like most Americans, I like apple pie too but the crust is always what makes me feel a little guilty for eating it – so many carbs from refined flour! That’s why I wanted to make your 4th of July a little more guilt-free by sharing this gluten-free apple pie recipe with you. Not only does this recipe cut the carbs, but it uses coconut sugar instead of granulated sugar.
Never tried coconut palm sugar before? Just like the name implies, this sugar is made from the sap of the flower buds on the coconut palm leaf. While regular sugar is empty calories and contain no vital nutrients, coconut palm sugar retains a lot of its nutrients including zinc, calcium and potassium. Coconut palm sugar is also lower on the glycemic index because it contains a fiber that slows glucose absorption.
Ready to try this natural sweetener in your apple pie this year and a healthier, lower-carb crust?
Gluten-Free Apple Pie
For the Crust
- 3 cups gluten-free flour ( I suggest using a blend of different ones)
- 1 tsp baking soda
- 1 tsp sea salt
- 2 tsp apple cider vinegar
- 4 tbsp coconut oil, chilled
- Ice water
For the Filling
- 5 green apples (Grannysmith are great)
- 1 tbsp cinnamon
- ¾ cup coconut milk
- 1 cup coconut palm sugar
- 2 tbsp water
- 1 tbsp lemon juice
- Pinch of sea salt
INSTRUCTIONS
- Prepare the crust: In a food processor pulse the gluten-free flour, baking soda and, sea salt until well combined. Add the chilled coconut oil and pulse to obtain crumb-like texture. Add cold water and vinegar. Process until well combined. Remove the dough from the processor, wrap in plastic foil refrigerate for at least 15 minutes.
- Preheat the oven to 425 degrees.
- Peel the apples, remove the cores, and cut into thin slices. Place in a bowl and set aside.
- Mix the lemon juice, water, and coconut sugar in a saucepan and bring to boil. Add the coconut milk and sea salt, mix well and let simmer for 10 minutes, or until thick.
- Remove from heat and pour over the apples. Add cinnamon and combine
- Divide the dough in two. Roll them out and place one on the bottom of a pie pan.
- Fill with the apple mixture, place the top crust on, sprinkle with sugar, and bake for 10 minutes.
- Reduce the heat to 350 degrees and bake 30 minutes. Let cool and enjoy!
Looking for more healthy 4th of July recipes? Check out our Bratwurst Sliders with Citrus Slaw!