Gluten-Free Apple Pie with Cinnamon and Vanilla Ice Cream
A cozy, homemade gluten-free apple pie with a buttery almond crust, warm cinnamon apples, and a scoop of vanilla ice cream. Perfect for holiday gatherings or fall dessert cravings!
Ingredients
For the Gluten-Free Crust:
- 2 cups almond flour
- ½ cup tapioca flour or cornstarch
- ¼ cup coconut oil or unsalted butter melted
- 2 tbsp honey or maple syrup
- 1 egg
- 1 tsp vanilla extract
- ¼ tsp salt
For the Apple Filling:
- 4 large apples Honeycrisp or Granny Smith, peeled and sliced
- 2 tbsp coconut sugar or brown sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- 1 tsp vanilla extract
- 1 tbsp cornstarch or arrowroot powder to thicken
For Serving:
- Vanilla ice cream gluten-free
- Ground cinnamon for garnish
Instructions
- Prepare the Crust: Mix almond flour, tapioca flour, and salt in a bowl. Add melted coconut oil, honey, egg, and vanilla. Stir until a dough forms. Press evenly into a 9-inch pie pan and chill for 20 minutes.
- Preheat Oven: Set your oven to 350°F (180°C).
- Make the Filling: In a large bowl, combine apples, sugar, lemon juice, cinnamon, nutmeg, vanilla, and cornstarch. Toss well to coat.
- Assemble the Pie: Pour the apple mixture over the crust. Use any extra dough to create a lattice top (optional).
- Bake: Bake for 40–45 minutes, until the crust is golden and the apples are soft.
- Cool & Serve: Let cool for 15 minutes. Serve warm with a scoop of vanilla ice cream and a sprinkle of cinnamon.
Notes
Tips & Variations
- Add chopped pecans or walnuts for crunch.
- For a vegan version, use a flax egg (1 tbsp flaxseed + 2.5 tbsp water).
- Drizzle caramel sauce over the top for extra indulgence.
- Use coconut sugar for a deep caramel-like sweetness.
Storage
- Fridge: Up to 4 days in an airtight container.
- Freezer: Freeze slices up to 2 months.
- Reheat: Warm in oven at 325°F (160°C) for 10–15 minutes.