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All Vimer­gy sup­ple­ments at a glance:

All Vimer­gy sup­ple­ments at a glance:

Dutch apple pie

Jui­cy, sweet and fil­ling, this apple pie is a feast for the sen­ses. The deli­cious crum­bles are a per­fect com­ple­ment to the frui­ty apple filling. 

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Apple fil­ling:


For the base, mix the lin­seed flour, app­le­sauce, coco­nut blos­som sugar and coco­nut oil in a bowl. Whisk evenly.

In ano­ther bowl, stir tog­e­ther oat flour, rice flour and tapio­ca flour. Now add the wet ingre­di­ents to the dry and stir until you get a uni­form, soft dough. Store in the ref­ri­ge­ra­tor for 30 minutes.

Now pre­heat the oven to 180 °C top/bottom heat.

Place the dough in a spring­form pan lined with bak­ing paper and rai­se an even edge. (If neces­sa­ry, roll out with a rol­ling pin bet­ween 2 pie­ces of bak­ing paper befo­re lay­ing out). Prick the dough a few times with a fork and store in the ref­ri­ge­ra­tor until needed.

To make the streu­sel, mix the oat flour and brown rice flour in a small bowl. Then add map­le syrup and coco­nut oil. Mix until a crum­bly mix­tu­re forms. Put aside.

To make the fil­ling, mix apple sli­ces, coco­nut blos­som sugar, pota­to starch, cin­na­mon and lemon juice in a very lar­ge bowl. Stir until the apple rings are even­ly dusted.

Final­ly, spread the fil­ling on the base and cover with the sprink­les. Bake in the oven for 30 minu­tes until the streu­sel is brow­ned. Then cover with bak­ing paper and bake for ano­ther 20–30 minu­tes until the app­les are soft.

Bon appe­tit!


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