Gluten Free, Grain Free Apple Pie

INGREDIENTS

CRUST

2- 4.25 oz box Sweet Thins Honey Cinnamon

3/4 cup gluten free flour

6 Tbs salted vegan butter

1 Tbs cinnamon

5 Tbs coconut oil, melted

FILLING

8 Pink Lady Apples, peeled, cored, sliced

juice from 1 lemon

1/2 cup vanilla coconut sugar

3/4 cup brown coconut sugar

1/3 cup Runamok Cinnamon Syrup

1 Tbs Cinnamon

1/4 tsp Nutmeg

1/4 tsp Allspice

1/8 tsp Ground Cloves

1/8 tsp Apple Pie Spice

1 Tbsp Vanilla Extract

1/4 tsp salt

2 Tbs coconut oil

PROCESS

Preheat oven at 350 degrees.

Pulse Sweet Thins in food processor until texture of flour. Add flour and cinnamon, mix until combined evenly. Add butter and oil, pulse until dough consistency.

Add to 9" glass pie plate. Place in refrigerator for 30 minutes at least. Keep 1/4 of the dough and wrap that for refrigerator.

Refrigerate for 30 min.

Bake 8-10 min until slightly golden brown.

FILLING

Peel and core apples. Slice on mandoline. WEAR A GLOVE.

In a large bowl, add apples, lemon juice. Mix that until evenly coated.Add the rest of the ingredients, except maple syrup. Mix that until evenly coated.

Add coconut oil to large sauté pan. After that has melted, add apple mixture.

Cook that down until apples are soft. Add in the maple syrup. Thicken the mixture. Once it’s slightly thick. Add to the pre-baked pie crust.

Roll out remaining dough for the top of the pie.

Bake 15-20 min until golden brown. Let it cool completely before serving.