Gluten-free | Refined sugar-free | No added fat | Dairy-free

I created this wonderfully delicious Dutch Apple Pie recipe a few years ago, and as there's been a significant spike in home baking due to what's currently happening in the world, what better time than now to share it. 

The three components that make up this healthy treat are easy to prepare and, once combined, create a satisfying and heart-warming dish that's free from gluten and sugar and offers a dairy-free option. 

This pie has become one of my household's favourite desserts, though I dare not tell them it's so healthy. This pie has a delicious gluten-free crust and lightly stewed apple topping, which makes a beautiful addition. 

Hints, Tips & Tricks

I used Granny Smith (green) apples when I created this recipe, but if you prefer a sweeter pie, feel free to use more candied apples such as Fuji or Honeycrisp. 

This recipe also calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health, and it's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here. 

You will also need a food processor and a ceramic or glass pie plate for this recipe.

I served the pie with light cream, but you could serve yours with coconut yoghurt for a completely dairy-free dessert. 

RECIPE

Ingredients

Pie crust

• 30 g (1 oz) ground flaxseeds or LSA (linseed, sunflower seed and almond mix)
• 45 ml water
• 200 g (7 oz) almond flour
• Himalayan salt

Apple filling

• 8 medium-sized apples, peeled, cored and evenly sliced
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp mixed spice
• 1 tsp ginger powder
• 50 ml (0.7 FL oz) fresh lemon juice
• 3-5 tbsp Pure as Inulin Powder

Streusel topping

• 100 g (3.5 oz) oats or quinoa flakes
• 110 g macadamia nuts, blanched almonds or pecans
• 6 fresh Medjool dates, pitted and roughly chopped
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp mixed spice

Method

Preheat the oven to bake at 170C (340F)

The Pie Crust

1. Mix the flaxseeds or LSA in a small bowl with the water. Allow the mixture to sit for 10 minutes. 
2. Add the almond meal and a pinch of salt into a food processor and the flaxseed mixture and blend until it is well mixed and comes together to form a loose dough. 
3. Remove the dough from the processor and begin to mould it into your pie plate. Take your time here, pushing the mixture into the pie plate so that it is even and goes right up the side of the dish. I used a tablespoon to help me smooth and even out the pie crust. 
4. Use a fork to poke the crust and create little holes all over the dough. Cover with cling film and leave to rest in the fridge for 30 minutes. 
5. Bake the pie crust for 15-20 minutes until cooked through and golden. 

The Apple Filling 

1. Place the chopped apples into a large frying pan on medium heat and begin to saute, stirring occasionally. Add the cinnamon, nutmeg, mixed spice, ginger powder, and lemon juice and continue to saute for 10 minutes. 
2. Sprinkle over the inulin powder. Use three tablespoons if you used sweet apples or five tablespoons if you used green apples. Continue to saute for a further couple of minutes, occasionally stirring until the apples are soft but not mushy. 

The Streusel Topping 

1. Add the oats or quinoa flakes, nuts, dates, cinnamon, nutmeg and mixed spice to a food processor and blend until the mixture is well combined. 
2. Make the pie by adding the cooked apples to the crust and top with the streusel mixture. Place the pie in the oven and cook for 20 minutes or until the topping is golden. 
3. Serve with coconut yoghurt or light pouring cream or ice cream.