Gluten-Free Maple Vanilla Bean Apple Pie

| Curated Just for You |

Yields: 1 pie | Prep. Time: 2 Hours | Total Time: 3 1/2 Hours

Ingredients

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

2 whole vanilla bean

1/3 cup cane sugar

1/4 tsp sea salt

Juice from 1 lemon

6 large Granny Smith apples

3 tbsp rice flour

1/4 cup maple syrup

1/4 cup sorghum syrup

2 3/4 cups oats

1 1/2 cups pecans

2 tsp butter

1/4 cup butter

1/4 cup brown rice syrup

Directions

A few hours or the night before, peel and slice apples into even, 1/4 inch thick slices and toss with lemon juice and flour.
In a small pot, combine maple syrup, sorghum syrup, cinnamon, nutmeg and cloves. Split vanilla bean in half and scrape vanilla into pot as well. Heat over low until warm and starting to bubble around the edges, whisk occasionally.
Pour over apples and toss until apples are coated. Cover and set aside. If overnight, store in refrigerator.
When ready to bake the pie, preheat oven to 375 degrees and lightly grease 9-inch pie pan.
In a food processor, pulse 1 1/2 cups oats to coarse flour consistency. Remove oats and place pecans in food processor, pulsing again, to resemble coarse meal. Add oats back into food processor along with butter, salt and brown rice syrup. Pulse mixture a few more times until it is well combined and starts to form a ball. Take the oat mixture and press into the pie pan to form the crust.
Bake the crust for 12 to 15 minutes until set and lightly brown. Remove crust from oven and add filling.
To make crumble, place 3/4 cup oats in a food processor and pulse until it resembles coarse flour. Add the sugar, remaining oats and butter. Pulse until everything is just combined. Sprinkle and pat crumble over the filling.
Bake pie until filling is bubbling and the crumble is browning, 45 to 55 minutes. Transfer pie to a rack and let cool before serving.
Note: Ensuring the apple slices are the same thickness will help the pie bake and set well. Using a mandolin or apple peeler can help with this task