Chai Spiced Apple Pie Recipe

Apple pie has become one of my favourite desserts, however it can be hard to find one that is gluten free and isn’t highly processed, so I decided to create my own version with nourishing wholefood ingredients, that leaves you feeling good. Loaded with fresh apples, this apple pie recipe has a perfect balance of sweetness and spice, and a delicious thick crust that I’m sure you’ll love!

Makes 1 large apple pie

Ingredients

Crust:

• 2 ½ cups GF Flour
• ½ cup tapioca flour
• 1 cup almond meal
• 1 tablespoon of psyllium husk
• 1 tablespoon xanthan gum
• 3 tablespoons granulated stevia
• 2 eggs
• 250g butter, softened
• 1 teaspoon baking powder
• 1 teaspoon salt

Filling:

• 650g apples cubed with the skin left on (I used Royal gala)
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• ½ teaspoon ground cloves
• 1 teaspoon ground cardamon
• 1 teaspoon nutmeg
• 3 tablespoons granulated stevia
• 1 tablespoon vanilla extract
• 50g butter
• 3 tablespoons corn starch

How To

Crust:

1. Preheat oven to 180^oC.
2. In a large mixing bowl, combine the Gf flour, tapioca flour, almond meal, psyllium husk, xanthan gum, stevia, baking powder and salt. Mix to combine.
3. Add the eggs and softened butter and knead into the flour mixture for a few minutes until all ingredients are completely combined and a smooth dough is formed.
4. Divide the dough into thirds and set aside one third in the fridge. Place the other 2 thirds of the dough between two large sheets of baking paper and roll with a rolling pin until it is circular and the appropriate thickness. You can alter the thickness depending on your liking; however, I tend to go for approximately one centimetre thick.
5. Gently place the pastry into the pan, smoothing the sides and blind bake the crust for 15 minutes.*

Filling:

• In a saucepan, add the apples, cinnamon, ginger, cloves, cardamon, nutmeg, stevia, and vanilla. Add water to just cover the apples, and place on high heat. Bring to a boil and then turn the heat to low and simmer for 10 minutes or until apples are soft.
• Strain the apples from the water and spice mixture, saving the apple water in a separate saucepan. Set the apples aside.
• Place the spiced apple water back on the stove on medium heat. Add in the butter and mix through until melted.
• In a cup, mix the corn starch with a dash of hot water and mix with a fork to create a smooth paste. Add corn starch paste to the apple water and mix. Leave to simmer on low, stirring occasionally, for 10-15 minutes, or until thickened.
• Once the crust is out of the oven, fill with apples and pour the thickened spice mixture over the top until all the apples are covered. You may not need all the mixture.
• Roll the final third of the dough out in a circle between two sheets of baking paper and gently place over the pie.
• Bake for approximately 20 minutes, or until crust is golden on top.

This is best served warm!

*To blind bake your crust, place a sheet of baking paper over the top of the crust and weigh down with baking beads, rice or dried legumes. This will allow your crust to cook through before cooking with the filling.

Serving Suggestion:

• Greek yoghurt and fresh berries
• Your favourite ice cream and fresh berries

Recipe created by:- Tabi May Life ©