Healthy apple pie with cinnamon filling, dutch crumble and a delicious shortbread crust. This lightened up version is a vegan, dairy free and gluten free spin on the traditional recipe. Easy to bake and made with no sugar, no lard and no butter!
Preheat oven to 350F. Line an 8X8 baking dish with parchment paper.
Mix together crust ingredients. Press into baking dish and use a measuring cup to flatten and smooth top. Bake for 15 minutes.
APPLE PIE FILLING INSTRUCTIONS
While crust is baking mix together apple pie filling ingredients and set aside.
STREUSEL TOPPING INSTRUCTIONS
Mix together dry ingredients. Add in wet ingredients and coconut oil. Mix until texture resembles sand.
ASSEMBLY + FINAL BAKING INSTRUCTIONS
Once crust is done add apple pie filling and spread evenly. Press down lightly to make a uniform surface.
Add streusel topping and press down lightly into apple pie filling. Create a uniform surface.
Bake at 350F for 25-35 minutes or until lightly browned on top.
To serve cold allow to cool completely and then refrigerate overnight before cutting.
Alternatively, serve deconstructed and warm from the oven topped with vanilla iced cream.
To cut into traditional pie slices it is best to chill pie in the refrigerator for a few hours before cutting. If you want to serve it warm with vanilla ice cream, warm up individual slices in the microwave.For a warm, deconstructed version scoop out into a bowl and top with vanilla ice cream.Be sure to allow apples to sit in the lemon juice mixture for 20-30 minutes and use a slotted spoon to remove the liquid prior to mixing filling.If top is starting to brown prior to bake time being done, cover with foil and move to a lower level of the oven.Store covered with foil in the refrigerator for up to 4 days.