Healthy Apple Crumble Pie / Tart ( Gluten Free, Dairy Free Vegan) With Crumb Topping

Peel and cut the apples. I used a mandoline slicer for that, it makes the job really quick.

Add all ingredients into a pan and cook for 5 minutes with a splash of water until the juice is gelatinized. Set aside to cool.

Make the flax egg first (1/5 tbsp golden flax seeds (ground) + 3 tbsp cold water) let it gelatinize for 5 minutes. Meanwhile in the bowl of a food processor add the dry ingredients + vegan butter, “pulse” several times until the butter has disappeared into the flour. The mixture should look like a crumbly flour. Then add the apple cider vinegar, the flax egg, and the water, with a few more pulses the dough starts to come together. Form a ball with your hands.

Lay a large sheet of parchment paper on your counter and place the ball of dough on it. Press down with your hands to start to flatten out the ball. Then use a rolling pin to make a thin pie crust.

Once the crust is rolled out, carefully place the baking dish on top and flip it over. Gently lower the crust into your pie pan and remove the parchment paper. I’m using a 9″ diameter glass dish with high walls.

Adjust the crust with your fingers until it looks good. Prick the bottom of the crust all over with a fork.

Bake the crust at 390 F for 13-15 minutes. Meanwhile make the crumble topping.

Combine the cassava flour, oats, walnuts, maple sugar, cinnamon, nutmeg, vegan butter and a pinch of salt  – in the same bowl we made the gluten free pie crust. Pulse a few times until crumbs are formed.

Place the bowl in the refrigerator to keep cool.

Retrieve the pie crust from the oven. Pour the baked apples on top, arrange them a bit so they fit, then sprinkle the apples with the crumble topping.

Place in the oven to bake at 375°F for 35 min. If it looks like the top of the pie is getting too browned, cover with an aluminum foil.

Let the gluten free apple pie cool. Then slice and serve!