Almond Apple Pie (Gluten Free)
  • Crust
  • 1/2cup almonds
  • 1 1/2cups Alison’s GF Baking Mixsee related articles below
  • 1/2cup brown rice flour
  • 1teaspoon guar or xanthan gum
  • 1tablespoon unrefined sugar
  • 1/2teaspoon salt
  • 1/4teaspoon ground cinnamon
  • 12tablespoons (1 1/2 sticks) cold, unsalted buttercubed
  • 10tablespoons ice waterplus an additional teaspoon if needed
  • Melted butterfor brushing
  • 1 egg whitebeaten, for brushing
  • Cinnamon and unrefined sugarfor sprinkling
  • Filling
  • 7cups tart apples (7-8 medium McIntosh, Cortland, Pink Lady or Granny Smith)peeled, cored, thinly sliced to 1/16 inch
  • 1/2cup slivered almondstoasted
  • 1/4cup agave nectar
  • 1/4cup light brown sugarpacked
  • 2teaspoons almond extractoptional
  • 1teaspoon ground cinnamon
  • 1/2teaspoon ground nutmeg
  • 1/4teaspoon salt
  • 2tablespoons arrowroot powder
  1. To make crusts: Grind almonds in a food processor until a fine meal forms. Whirl in GF Baking Mix, brown rice flour, guar or xanthan gum, sugar, salt, and cinnamon. Add cold butter and 10 tablespoons ice water, pulsing just enough to allow dough to hold together without crumbling when pressed, about 22 one-second pulses. Do not over process; it should look crumbly. If necessary, add additional 1 tablespoon water and pulse until mixture presses together. Pour mixture onto a flat work surface dusted with GF Baking Mix. Use hands to bring dough together without overworking it. The dough should be coming together. If it’s too sticky, dust with a little more GF Baking Mix.
  2. Divide dough in half and form into two balls. Place one dough ball on top of a large pastry cloth or sheet of waxed paper; cover with two sheets of waxed paper, overlapping sheets 3–4 inches. Press dough into a 4-inch disc. Repeat with remaining dough ball. Refrigerate 20 minutes.
  3. With waxed paper intact, roll each disc into an 11-inch round, working from center outward in all directions. Refrigerate rolled dough, covered in waxed paper, 10–20 minutes.
  4. Preheat oven to 425˚. Lightly butter the bottom and sides of a 9-inch pie dish. Carefully remove top layer of waxed paper from one crust. Slip a hand under the bottom layer; gently invert crust into dish. Tuck crust into dish and carefully remove paper, going especially slow in the middle. If dough rips, patch with a small piece cut from edge.
  5. To make filling: In a food processor, grind toasted almonds until a somewhat fine meal forms. Transfer to a large bowl and toss with sliced apples, agave, brown sugar, cinnamon, nutmeg, salt, and arrowroot. Spoon filling into crust. Remove top layer of paper from second crust; invert crust on top of filling and carefully remove paper. Press crust edges together and flute. Gently press top crust onto filling. Cut four 1-inch slits in top. Brush crust and edges with egg white and sprinkle with sugar and cinnamon.
  6. Bake at 425˚ for 15 minutes. Reduce temperature to 350˚ and bake an additional 45 minutes until golden. Cool at least 1 hour before slicing.
Recipe Notes
Nutrition Facts
Almond Apple Pie (Gluten Free)
Amount Per Serving
Calories 318
% Daily Value*
Cholesterol 31mg 10%
Sodium 156mg 7%
Total Carbohydrates 40g 13%
Dietary Fiber 3g 12%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 318 cal, 47% fat cal, 17g fat, 8g sat fat, 31mg chol, 4g protein, 40g carb, 3g fiber, 156mg sodium