The apple pie just had to make an appearance in my Thanksgiving Empower Bar crust recipe round-up. Normally, I am not a fruity pie person, but this dessert is an exception. I say dessert, but here I am looking forward to eating it for breakfast. With some yogurt it would be delicious. Or of course ice cream if you are having it as a post-dinner dessert. Or enjoy it both ways! Why not?
The most labor-intensive aspect of this recipe is coring and dicing the apples. I had it in my mind that this part of the process would take a long time, so I actually timed myself so I could prove myself wrong. Four minutes! That is nothing. You can do anything for four minutes. This pie is worth it.
I cooked the diced apples in a flavorful spice blend that tastes like fall, but feel free to take a short-cut and simply use cinnamon. Sometimes less is more.
This apple pie is easy to make, grain-free, dairy-free with a completely plant-based option when you use the vegan crust. Happy baking!
Apple Crumble Pie {Grain-Free, Dairy-Free Option, Vegan Option}
Equipment
- rolling pin or wine bottle
- Mixing bowls
- large skillet or pot
- 9-inch pie plate
- spatula
Ingredients
For the crust
- 1 pouch Empower Bar Baking Mix see note
- 1 egg beaten (see note for vegan option)
- 1/2 cup melted coconut oil
For the pie filling
- 1/4 cup melted coconut oil, grass-fed butter, or vegan butter
- 5-6 cups diced apples from about 5 medium apples, cored and cut into 1/2-inch cubes
- 1/4 cup coconut sugar or granulated sugar of choice
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg optional
- 1 teaspoon vanilla extract
- 1/8 teaspoon ground cloves optional
For the crumble topping
- 1 cup almond flour
- 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1/3 cup cold grass-fed butter or vegan butter cut into 1/2-inch pieces
Instructions
- Make the crust. Spray a 9-inch pie plate with cooking spray.
- In a small bowl, whisk together the beaten egg and melted coconut oil until creamy.
- In a separate large mixing bowl, add the Empower Bar baking mix. Transfer the egg and coconut oil mixture to the bowl with the baking mix. Using a large spatula, mix until blended. Use your hands to gather the dough into a ball. It might seem crumbly, but it will hold together when you squeeze it.
- Place the ball of dough between two sheets of parchment paper. Use a rolling pin to roll the dough into a large circle about 1/4-inch thick. If you don't have a rolling pin, you can use a wine bottle or your hands to flatten.
- Remove the top sheet of parchment paper and flip the dough onto the pie plate, using your hands to secure the dough around the edges. Set aside until ready to use.
- Meanwhile, make the pie filling. Preheat the oven to 350 degrees. In a large skillet, pot, or Dutch oven, heat the coconut oil, gras-fed butter or vegan butter over medium-high heat. Add the chopped apples and coconut sugar and toss to coat.
- Add the cinnamon, nutmeg, vanilla extract, and cloves (if using). Toss to coat. Cook for 15 to 20 minutes, stirring occasionally, until the apples are soft and flavors have melded. Reduce the heat as needed halfway through cooking to maintain a low simmer.
- Meanwhile, make the crumble topping. In a small bowl, combine the almond flour, coconut sugar, and cinnamon. Stir. Use your hands to cut in the cold butter, and massage until a crumbly dough is formed. Set aside.
- Transfer the apple mixture to the pie plate with the crust. Sprinkle the crumble evenly on top. Bake for 20 to 25 minutes. Allow the pie to cool at room temperature for about 2 hours before transferring to the fridge for at least 4 hours (ideally overnight) to set.
