Adapted from: Plant Powered Kitchen

… Pink Lady Apple Pie … 

Crust Ingredients

1 1/2 cups almond meal

3/4 cup sprouted brown rice flour

1/2 cup tapioca flour

1/4 cup arrowroot powder

1/4 cup coconut sugar

1/2 tsp. sea salt

2 tsp. xanthum gum

3/4 cup coconut oil + 1tbsp for brushing pie crust

7  Tbsp. ice-cold almond milk

Pie Filling Ingredients

juice of 1 lemon

1 tbsp arrowroot powder

1/4 cup coconut sugar

1 1/4 tsp. ground cinnamon

1/4 cup rosé

6 cups peeled, cored, and thinly sliced pink lady apples

Directions

Preheat oven to 375 degrees.  In a food processor, combine dry crust ingredients. Pulse a few times.  Add coconut oil and pulse until combined.  Add almond milk 1 tbsp at a time, pulsing to combine to form dough consistency.   Separate dough into two balls.  On a greased pie pan, press one dough ball evenly to cover pan.  Meanwhile,  in a large bowl combine pie filling ingredients.  Toss to combine and evenly coat apples.  Pour apples into pie pan.  With the second dough ball, place on top parchment paper and cover with saran wrap. Roll out dough into 1/4” thickness.  Cut into 1” strips and place on top of apples to create lattice top crust. Brush lattice top crust with remaining 1 tbsp of coconut oil.  Bake in the oven for 40 minutes. Serve warm with coconut milk ice cream.

Original source: 

Pink Lady Apple Pie