Apple and Strawberry Pie

350 °F


  • Pie crust
  • 1 1/3 cup of amaranth flour
  • 2/3 cup of tapioca starch
  • 2/3 cup of brown rice flour
  • 1 1/2 teaspoon of xanthan gum
  • 3 tablespoons of apple cider vinegar
  • 6 tablespoons of cold water
  • 1 cup of butter (room temperature)
  • Filling
  • 3 cups of apples cut into small pieces
  • 1 1/2 cup of fresh strawberries cut into small pieces
  • 1 tablespoon of lemon juice
  • 1/2 cup of brown sugar or coconut sugar
  • 1/2 teaspoon of cinnamon


  • 1. In a bowl, sift amaranth flour, brown rice flour, tapioca starch or potato starch. Add xanthan gum and salt. Mix well.
  • 2. Add butter, apple cider vinegar and mix well with a fourth. Add water slowly and start mixing the batter with your hands. You can add a little bit of water if it's too dry.
  • 3. Mix the batter until it's smooth, then make a ball. Put the batter into a plastic sheet and let it rest in the fridge for about 30 minutes.
  • 4. While it sits in the fridge, prepare the filling. Cut apples and pears into little pieces and put them in a bowl. Add lemon juice, brown sugar, all purpose flour and cinnamon. Mix well.
  • 5. Once the batter is ready, take off the plastic sheet. Divide the batter in two. Roll it on a parchment paper with a rollin pin. It is better to roll it on a parchment paper as you can transfer the rolled batter into the mold pie much more easily.
  • 6. Once pie is put together, brush top crust with milk or beaten egg. Cook into oven at
  • 7. 175°C(350°F) during 30 minutes or so until pie is golden colored. Serve hot with small berries, ice cream and maple syrup.
  • You may replace apples by pears and strawberries by other berries like blueberries, raspberries, or cranberries.