As the cooler months are upon us and apple season is in full swing, what better time to make a comforting, yet healthy apple pie? Apple Pie is my husbands all time favourite dessert, even though he rarely eats sweet things. But let’s face it, it can be a bit time consuming to make.
My compromise is this easy to make galette or tart style ‘rustic pie’. It is much more forgiving if the art of pastry making is not up your alley, but the flavour is still divine. You can make one big pie (less fiddly) or lots of individual ones.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and much more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.
Healthy Apple Pie - rustic style (with gluten, grain, dairy & egg free versions)
Serves: 1 pie
This recipe gives you two pastry options to suit your dietary requirements. It's super simple to make and my hubbies favourite dessert.
Ingredients
Spelt shortcrust pastry
- 300 g wholemeal spelt flour
- 160 g butter chilled and diced
- 3 tbsp coconut sugar or rapadura
- 1 free-range or organic egg/s -yolk
- 1 tsp vanilla -powder, extract or essence
- 1-2 tbsp chilled water
- OR
Gluten, grain, dairy and egg free pastry
- 2 tsp chia seeds (ground is best, but can be unground)
- Pinch xanthan gum (optional but does help to bind it more strongly)
- 70 ml hot water
- 200 g almond meal
- 70 g true arrowroot flour (starch)
- 3 tbsp coconut sugar or rapadura
- ½ tsp bicarbonate of soda
- Pinch sea salt
Filling
- 6 large Granny Smith apples -peeled
- 2 tsp ground cinnamon
- 2 tbsp rice malt syrup, honey or maple syrup
- 2 tbsp hot water
Method
- Preheat your oven to 180℃/350°F (fan forced).
Spelt Pastry
- In a food processor mix the flour and sugar until combined. TMX 10 secs, speed 2.
- Add the butter and process until it comes together in a coarse crumb (you can also do this by hand by rubbing the butter into the flour mix). TMX 10 seconds, speed 4.
- Add the egg yolk, vanilla and 1 tablespoon of water.
- Process until the dough starts to come together, then gently knead it for a minute. TMX 10 seconds speed 4 then 30 seconds on the knead setting.
- Add extra water if necessary teaspoon by teaspoon until it is the proper consistency (see the note about consistency below). TMX knead an extra 10 seconds.
- Form a disc and wrap the dough in parchment (baking) paper and rest in the fridge for at least 30 minutes whilst preparing your apple.
Gluten, grain, dairy and egg free pastry
- In a small bowl, place the chia, xanthan and hot water and mix until well combined. Rest until a gel is formed (approx 10 minutes).
- In a food processor or bowl mix the almond meal, arrowroot, sugar, bicarb and salt until very well combined. TMX 10 secs, speed 2.
- Add the chia gel and process until it forms a ball. TMX 10 seconds speed 4
- Add extra water if necessary, teaspoon by teaspoon until it is the proper consistency (see the note about consistency below).
- Form a disc and roll as instructed below.
- * Note this gluten free pastry will not brown the way the spelt will. Cooking it until it is brown will result in a really hard, not so nice pastry! Glaze it also with the cinnamon glaze to add a lovely bit of colour.
A note about pastry consistency
- As all whole flours are slightly different in their consistency/texture, you will need to judge how much water is needed yourself for both types of pastry. The consistency you are after is that the dough should easily come together in a firm, slightly sticky ball (but not stick to your hands or the bowl).
For the filling
- Take your peeled apples and cut them in half lengthways and remove the core.
- Lay them flat side down and cut into 3-5mm slices (they need to be very thin, especially for a gluten free pie as the pastry can not be overcooked or it will toughen).
- In a small bowl mix the cinnamon, sweetener and hot water until combined to form a glaze.
To assemble
- Flatten the disc of (either) pastry between two sheets of parchment (baking) paper.
- Roll into one large (rough) circle, about 3mm thick and peel off the top sheet of parchment paper. Place the parchment paper and rolled out pastry onto a baking tray.
- Fan out the sliced apple and arrange to cover the centre of the pastry about an inch or so from the outer edge.
- Fold in the edges roughly.
- Brush with half of the cinnamon glaze.
- Bake for about 20 minutes.
- Remove from the oven and brush over the remaining glaze.
- Return to the oven for about another 5 minutes (maximum for gluten free, remember it will not brown). For the spelt version, you can continue to cook until the apple has softened and the pastry is golden brown.
Store
- Store in an airtight container in the fridge.
Variations
Low-fructose
Apple pie is pretty much out if you are fructose intolerant. For a low fructose pie, omit the rapadura or coconut sugar in the pastry and replace with a pinch of stevia powder. Fill the pie with berries or rhubarb and choose the rice malt syrup to make the glaze.Add berries or rhubarb
Feel free to add in some berries or diced rhubarb to the apple. A flavour match made in heaven!A word about baking paper
THE best parchment paper I've come across is made by a company called "If you care". Not only is it environmentally friendly, totally chlorine free and fully compostable, it is the best baking paper (and cupcake moulds) I have come across in a long shot. It is so non-stick, you can even reuse it again and again if you like. It is available at my favourite eco store Biome…check it out hereWhat do you think of this recipe? I love to receive your feedback…please post a comment below.
Felicity says
Thank you so much for posting this! It’s the first gluten, dairy and egg free pastry mix I’ve seen – and I’ve got all the ingredients already too! 🙂
Georgia Harding says
You’re very welcome Felicity. I’d love to know what you think of the result, G x
Pip says
Just made this for my mum for Mother’s Day – she loved it! Thank you so much for yet another awesome recipe! X
Georgia Harding says
Thanks Pip for trying it, really glad she loved it, G x
Jo says
We loved this one! And I also thought I’d share that this recipe (and your other sweet snack recipes) had me alter one of my own personal favourites… apple crumble. I decided to make a more nourishing version with a crumble of rolled oats, almond meal, grounded seeds, brown rice syrup, shredded coconut and coconut oil. The result was very tasty and more or less guilt free! Thank you!
Georgia Harding says
Good on you Jo, this is so similar to my crumble recipe (and also one of my faves too) – I actually have a really simple ‘crumble cups’ recipe in my new breakfast book which I’m sure you’ll like. G x
Pam says
So just wondering if the apples need to be cooked first? Or they just go into the oven raw & they cook in there?
Georgia Harding says
Pam, I personally don’t precook the apple, though you can if you like, sauté them in butter and spices or steam first. I’m a bit lazy so prefer to just cut them thinly and let them cook in the pie. G x
Georgia Harding says
A pic of a high top version of the above pie. Just divide the pastry and roll out two thirds for the base and sides and one third for the top. I do blind bake the base for 10 minutes before filling. Just another option G x
Nicole says
Made this tonight and it was delicious! This will now be my go to apple pie recipe. The pastry was devine and the pie looks so well presented. Easy to make which I also love. Thanks for another great recipe.
akashocd says
this recipe is so delicious thanks for sharing it
Tori says
This was so yummy! And the alternative party recipe was amazing, really amazing!! Usually when I make a gluten free/dairy free version of something I brave myself a little for a slightly off taste but that was not the case here. Will definitely be cooking again and trying with berries and rhubarb.
Georgia Harding says
Brilliant Tori, yes it’s a great GF/DF pastry that one. So thrilled you enjoyed it and thanks for the feedback and rating G x
Deb Dunt says
If you add rhubarb to the pie, do you add it in with the apple or cook the rhubarb briefly first?
Georgia Harding says
Hi Deb, I add it in with the apple raw. It cooks very quickly. G x
SHARON VACHER says
Georgia, after cooking the same old apple crumble recipe for my family over the years, i thought I would give this a go. Just wanted to let you know the whole family loved it! Thank you for another winning recipe.
Georgia Harding says
So glad everyone enjoyed it Sharon and thanks for the 5 stars too G x