September 8, 2008
Apple pie has been a favorite for my family. Mostly because it was the only dessert that I could eat on a rare occasion. We felt like we weren't missing out when there was pie around. I couldn't eat sugar, but Granny Smith apples were okay for a special occasion. In the early days, I used vegetable glycerin in my pies. This is the first one I have made with agave nectar and it was like a normal apple pie with that gel-like stuff that sugary pies have. This will be great to serve family and friends that might not be used to the no-sugar diet that we eat.
Gluten-Free Apple "Pie"
1 cup Hazelnut meal (Bob's Red Mill)
3/4 cup arrowroot flour
3/8 cup Earth Balance Buttery Sticks
1/8 cup agave nectar
1/4 teaspoon sea salt
Using a food processor, mix all ingredients together and set aside.
3 very large Granny Smith Apples, peeled, cored and cut into chunks
2 tablespoons arrowroot powder
1 tablespoon agave nectar
1 teaspoon lemon juice
In a bowl mix hazelnut meal, arrowroot, agave nectar, and lemon juice with the apples. Place apple mixture in the pie pan. Sprinkle with allspice. Crumble topping over the apples. Bake at 375 degrees for 35-40 minutes or until the apples are soft and the topping is brown. During baking watch the topping for uneven browning and turn if necessary.