Tarte aux Pommes version 2


Here’s is an Apple Pie to live for! It’s made with a gluten-free crust and no refined sugar.

4 Granny Smith Apples, organic (We recommend using organic apples. They do not need to be peeled. If the apples are not organic, it’s best to peel them to avoid the concentrated residues of pesticides.)
1 Pie Crust, gluten-free (use the date paste option)
2 Tablespoons vegan butter.
1/4 cup Apricot Butter
1/4 cup water


Preheat oven to 350oF.

Prepare the pie crust or use a ready-made one. Place it in a 9-inch pie plate and trim the edges.

Cut the apples in slices as thin as possible. Place them decoratively in the pie plate. Dot the pie with small bits of the vegan butter.

Bake for about 35 minutes. If the crust start to brown, cover the pie with parchment paper to prevent from burning. When done, remove from oven and set aside.

Warm the apricot butter with the water, mixing them together as they cook. When it starts to bubble, remove from heat and strain through a fine mesh sieve. Brush the apples liberally with this apricot glaze.

Serve immediately or refrigerate until ready to us.

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