Description

This Gluten-Free Apple Pie is a crustless delight bursting with warm spices like cinnamon and ginger. Made with simple, wholesome ingredients including coconut and arrowroot flours, almond or coconut milk, and sweetened naturally with maple syrup and coconut sugar, it’s an easy dairy-free dessert perfect for any occasion. The pie forms its own tender crust as it bakes, saving you time and effort, and is topped with fresh apple slices and glazed nuts for added texture and flavor.

Ingredients

Liquid Ingredients

1 cup unsweetened almond or coconut milk
4 large eggs
3 tablespoons melted butter or refined coconut oil
2 tablespoons maple syrup (sweetener)
1 teaspoon vanilla (optional)

Dry Ingredients

3 tablespoons sifted coconut flour
½ cup (60 grams) arrowroot flour or tapioca flour
⅔ cup coconut or raw sugar
¼ teaspoon kosher salt
2+ teaspoons ground cinnamon
Pinch of ground ginger
1 teaspoon baking powder
½ cup unsweetened shredded coconut flakes

Fruits and Toppings

1 cup peeled and sliced apple (extra slices for topping; pear can be substituted or mixed)
Extra apple slices for topping
Glazed pecans or walnuts for topping

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch or 9-inch pie pan or cake tin with parchment paper to prevent sticking.
Blend Wet Ingredients: In a blender, combine the almond or coconut milk, eggs, maple syrup, vanilla (if using), and melted butter or coconut oil. Blend until fully smooth and combined to create a uniform batter.
Mix Dry Ingredients: In a separate bowl, whisk together sifted coconut flour and arrowroot or tapioca flour. Add the coconut or raw sugar, ground cinnamon, ground ginger, kosher salt, and baking powder. Mix until everything is evenly distributed.
Combine Wet and Dry: Pour the wet, blended ingredients into the bowl with the dry ingredients. Stir well until the batter is smooth and even with no lumps.
Fold in Fruit and Coconut: Gently fold in the peeled and sliced apples (or pear if using) along with about ½ cup of the unsweetened shredded coconut flakes to incorporate flavor and texture into the batter.
Assemble the Pie: Pour the batter into the prepared pie pan. Arrange additional apple slices and the glazed pecans or walnuts evenly on top as a beautiful and tasty garnish.
Initial Bake: Bake in the preheated oven for 45 to 50 minutes. This allows the pie to begin setting and forming its crust.
Cover and Continue Baking: Carefully remove the pie and lightly cover the top loosely with aluminum foil to prevent over-browning. Return the pie to the oven and bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean and the edges are a crispy golden brown.
Check Doneness and Cool: Check the center to ensure that it is no longer liquid. Once fully baked, remove the pie from the oven and let it cool for at least 10 minutes. This resting time helps the custard-like center to set properly for easier slicing.

Notes

Coconut sugar can be substituted with brown sugar or a sugar substitute of your choice.
If you don’t have a blender, use a stand mixer or hand mixer to thoroughly beat all liquid ingredients until smooth.
For nuts topping, if you don’t have glazed nuts, toss raw nuts in 1 tablespoon of maple syrup or raw sugar before placing on the pie.
Store any leftovers covered in the refrigerator to maintain texture and freshness. The pie will keep a custard-like texture in the center.