Apple Pie - Gluten-free & Vegan

Vegan, Oil-free, Gluten-free

Prep: 20 min, Bake: 30 min, Total: 1 hour 20 min, Serves: 8

For the Filling:

• 8 apples, peeled, cored, finely sliced (about 8 cups sliced)
  
• 1/2 cup sugar (brown or coconut)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 Tbsp lemon juice
• dash of salt
• 2 Tbsps organic corn starch

For the Crust:

• 1 1/2 cups almond flour
• 1 cup oat flour
• 1/3 cup almond butter
• 1/4 cup applesauce
• 1/4 cup water

Instructions:

For the Crust:

1. In a large bowl, combine all crust ingredients. Knead the dough until it comes together to form a ball. Add more water if needed.
2. Divide dough into two pieces (one slightly larger for the bottom). Cover each piece with foil and refrigerate while you prepare the filling.  

For the Filling:

1. In a large bowl, combine all filling ingredients, making sure all apple slices are well coated. Set aside.

Assembly and Baking:

1. Preheat oven to 350°F. Prepare a 9-inch pie pan.
2. Place a piece of parchment paper on the counter and get a rolling pin ready. 
3. Take the larger piece of dough from the fridge and place it on the parchment paper.
4. With a rolling pin, roll out a circle large enough to cover the bottom and sides of the pie pan.
5. Flip the parchment with the dough over the pie pan and adjust across the bottom and the sides. 
6. Place the apple mixture on top. Set aside.
7. Take the remaining piece of dough out of the fridge, place it on parchment paper and roll it out into a circle large enough to cover the pie.
8. Pick up the parchment paper carefully and invert it on top of the apple mixture. Peel the parchment paper off. Do not throw it out yet.
9. Using your fingers, smooth out the top layer, seal the edges. Cut off any extra dough.
10. Flute the edges with your fingers or crimp them with a fork.
11. With a sharp knife, make five 2-inch slits radiating from the center toward the edges, to allow the steam to escape.
12. Bake for 30 minutes, covering the pie with the parchment paper for the last 5 minutes to avoid burning the edges. 
13. Let cool for a few minutes before serving.
14. Keep covered with a lid or plastic wrap in the fridge for up to 4 days.