Homemade Apple Pie w/ Lattice Crust (Gluten-Free / Wild Diet Approved)
Prep time
Cook time
Total time
This pie, like many of our treats, is a collaborative effort between generations of Bascoms, Bridges, and more to create an old-fashioned apple pie for the twenty-first century in all its gluten-free glory.
Recipe type: Dessert
Serves: 8
  • 1 cup grass-fed butter, chilled and cut into chunks, plus more for the pan
  • 2 cups brown rice flour
  • ½ cup quinoa flour
  • ⅓ cup arrowroot flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon xanthum gum
  • ½ teaspoon sea salt
  • 2 tablespoons filtered water
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon 100% pure maple syrup
  • 5 large Granny Smith apples, peeled, cored, and sliced
  • Juice of ½ lemon
  • ½ cup grass-fed butter (unsalted)
  • 3 tablespoons almond flour
  • 2 tablespoons filtered water
  • ¾ cup coconut palm sugar
  • 1 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 tablespoon vanilla extract
  • 1 egg, lightly beaten
  1. Preheat oven to 350°F. Grease a pie pan with coconut oil.
  2. In a large bowl, whisk together brown rice flour, quinoa flour, arrowroot flour, cinnamon, xanthum gum, and salt.
  3. Using clean hands, work the chunks of butter into the flour mixture until a dough begins to form.
  4. Sprinkle 2 tablespoons water over the dough, and drizzle in the lemon juice and maple syrup. Continue to mix with hands until well incorporated.
  5. Cut the dough in half. Press half of the dough evenly into the prepared pie pan, and set the other half of the dough aside.
  6. Place apple slices (peeled) in a large bowl and toss with the juice of half a lemon. Set aside.
  7. In a small saucepan, melt ½ cup butter over low heat.
  8. Stir in almond flour, 2 tablespoons water, coconut palm sugar, cinnamon, nutmeg, and vanilla. Bring to a low simmer.
  9. Reserve 3 tablespoons of the butter sauce mixture to pour over the crust right before baking. Mix the remaining portion of the sauce with the apple slices to completely coat. Pour the apple mixture into the prepared crust, mounding the filling slightly in the center.
  10. Flatten out the second half of the dough on wax paper until it's about ¼-inch thick. Cut the crust into six strips. Make a lattice pattern over the filling. (Alternatively, make one round top crust and cut slices in it for ventilation while baking).
  11. Brush the egg over the top of the crust.
  12. If the reserved sauce has thickened, heat it on the stove top over low for a minute or two until liquid. Gently pour the sauce over the top crust.
  13. Bake until the crust is golden brown and the filling is hot and bubbling, 40 to 50 minutes. Let cool on a wire rack until just warm. Enjoy with whipped cream or a cup of coffee. Alternatively, cover and refrigerate overnight or up to 5 days.
Recipe by Fat-Burning Man at https://fatburningman.com/homemade-apple-pie-wild-diet-approved/