This is by far the easiest pie to make and allergy free too. You simply press the pie crust into the pie plate, fill with you favorite fruit, top with a brown sugar, cinnamon crumb topping and bake. If you are not filling the crust, simply poke holes with a fork in the bottom of crust and bake until light golden brown, use as desired. It doesn't get better than this!


1 3/4 c.   T.G.I.G.F! Mix

1 t.          Organic Sugar
1 t.          Salt

1/2 c.      Oil - we use light olive oil

1/4 c.      Unsweetened vanilla coconut milk

Fruit Filling - if using

4 c.         Apples, thinly sliced and peeled

1/2 c.      Granulated sugar

1 1/2 T.   T.G.I.G.F! Mix

1/2 t.       Cinnamon

2 t.          Lemon juice

Crumb Topping

1 c.         T.G.I.G.F! Mix

1/2 c.      Brown Sugar

1/4 t.       Cinnamon

1/2 c.       Palm Oil Shortening - We use Nutiva Original


Preheat oven to 400 degrees. In a large bowl stir together T.G.I.G.F!, organic sugar, and salt. Pour in oil and milk, stir with a fork until dough comes together, taking care to not over mix. If not filling, press pie crust dough using oiled fingers into a 9" pie pan, poke holes with a fork in bottom, bake for 12-16 minutes until light golden brown, use as desired. If filling with fruit, peel and slice apples or fruit of choice, place in a large bowl, pour sugar, T.G.I.G.F! mix, cinnamon and lemon juice over sliced fruit. Stir with a spoon to coat the fruit. Using oiled fingers press the pie crust dough into the bottom and up the sides of a 9" pie pan. Pour coated apple slices over crust and sprinkle crumb topping over all. Place on a cookie sheet and bake for 35-45 minutes in preheated 400 degree oven until light golden brown.

allergy friendly pie crust


yields 1 - 9" pie