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Restoring Your Health



For the Crust

For the Filling

4-5 lbs of Apples (obviously the best ones are in season and feel this is a personal preference…I used Lady Alice while I was testing this recipe out)

1 cup (200 g) coconut sugar

2 tsp cinnamon

1/3 cup (40 g) tapioca starch

Up to 3 tbsp vegan butter (I didn’t use, but most apple pies call for it so I’m adding for those of you who think you’ll miss it)

Up to 1 tbsp coconut sugar sprinkled over crust (I used a pinch and this is optional)


· Make your pie crust.

· Peel and slice apples to ½” thickness

· Preheat oven to 400 degrees.

· In a large bowl, add apples, coconut sugar, cinnamon and tapioca starch. Mix together.

· Prepare the bottom crust and then add apples to your pie dish.

· (OPTION) dot the butter on top of the apples.

· Place top crust on and crimp your edges.

· Cut 4 slits into top crush to vent.

· Place a baking pan (with parchment paper) on lower rack in oven to catch pie drippings.

· Place pie in over at 400F for 15 minutes.

· Lower heat to 350F and cook for another 60 minutes (depending on your oven). Slice a knife in the center. No resistance, pie is done. If there’s resistance, cook for another 10 minutes and check again.

· Remove pie from oven.


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