Apple Pie


This Apple Pie recipe is gluten free and made with Coconut Palm Sugar.

Coconut palm sugar is a great unrefined alternative to the evil white stuff we call sugar.


It is made from the coconut and it has a high mineral content including B vitamins, Potassium, magnesium, iron and zinc!  It has got lower G.I and fructose levels and tastes like caramel.

The great thing about coconut palm sugar is that it reacts the same way as normal sugar in cooking and baking so you can literally just use it in the same quantities in all your favourite recipes as a healthier alternative.


Tash x

[wpurp-searchable-recipe]Apple Pie – – – [/wpurp-searchable-recipe]

Cooks InPrep time: 20 minutes | Cooking time: 25 minutes


500g apples
Zest and juice of 1 lemon
30g coconut palm sugar
¼ cup water

200g gluten free flour
1 tsp xanthan gum
1/4 tsp cinnamon
30g coconut palm sugar
100g vegan butter
1/4 tsp Himalayan pink salt
2 tsp water

250ml dairy free milk
1 egg
1 tsp vanilla bean extract
1 tbsp agave or any syrup
1 tbsp kuzu
1 tbsp cold water



  1. Pre-heat oven to 180 deg | approx. 7inch pie dish
  2. Start by making your pastry. Combine all of the ingredients in a bowl and mix until they come together to make a ball of dough. Wrap the ball of dough in the clingfilm and put it into the fridge to chill for at least half an hour.
  3. Chop your apples into 2cm chunks and put the rest of the filling into a pan and simmer on a medium heat for 5 minutes until the apples start to soften and the water absorbs.
  4. Roll out the pastry on a well floured surface into 2 pieces for the right size for the base of your pie dish about 3mm thick. Carefully put the rolled out dough into the base of the tin. Cut of the excess dough from around the sides.
  5. Fill the base with the apples and carefully place the top of the rolled out dough over the top.
  6. Seal the edges together by pinching them with your thumb and forefinger. You can cut out patterns with the remaining pastry, I like leaves! And to get them to stick either use water or egg wash.
  7. Use the egg wash to paint over the top this will make it go shiny and golden brown.
  8. Put into the pre-heated oven for 20-25 minutes until the top goes crispy and golden.

For the Custard:

  1. Heat milk in a saucepan with vanilla and agave and bring to almost boiling point, then remove from the heat and leave to cool down so you can put your finger in it.
  2. Mix the kuzu into cold water until a liquid and then beat the eggs and in a stainless steel mixing bowl until combined.
  3. Pour the hot milk over the eggs and whisk in well making sure it doesn’t scramble.
  4. Pour the egg mixture back into the saucepan and cook over a gentle heat, stirring with a wooden spoon until it thickens and coats the back of the spoon.
  5. Remove from the heat quickly and pour back into the mixing bowl.
  6. Whisk well to cool a little and smooth it out. If you see any lumps then strain through a sieve or blend.
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