Chef notes
The buttery crumb topping in this delightfully decadent dessert is sweetened with coconut sugar and gets a wonderful crunch from chopped walnuts. Plus, with just a touch of cinnamon, the fresh apples speak for themselves.
Ingredients
- ½ cup gluten free flour
- ¾ cup chopped walnuts
- ¼ cup coconut sugar
- ¼ teaspoon salt
- 5 Tablespoons unsalted butter, at room temperature
- 5-6 cups peeled and cored Granny Smith apples, sliced thin (about 6 medium apples)
- ¼ cup coconut sugar
- ½ teaspoon cinnamon
- 1 Tablespoon lemon juice
- 1 Gluten Free pie crust, homemade or store bought
Preparation
1.Preheat oven to 425°F. Fit the crust into a 9-inch pie plate. Wrap in plastic wrap and place in the freezer while you prepare the topping and apples.
2.To make the topping, in a medium bowl, stir together gluten-free flour, walnuts, coconut sugar and salt. Mix in butter with your fingertips until the mixture resembles wet sand with some bigger chunks of walnuts and butter. Refrigerate topping while you prepare the apple filling.
3.In a large bowl, toss apples with coconut sugar, cinnamon and lemon juice.
4.Place apples in the chilled pie crust. Spread topping evenly over apples.
5.Bake pie at 425°F for 15 minutes, then reduce heat to 350°F, cover pie loosely with tin foil (to prevent over browning) and continue baking until topping is golden and apples are tender, about 50 more minutes.
6.Let cool for a few minutes before serving.
