Pie with apple and raisins

This lovely pie is filled with a satisfying mix of apple, rum-raisins and cinnamon. The lemon in the base of the pie complements the taste and you will love the cruchy topping. A bit of cream on the side and you are ready to go. A bonus is that you can also enjoy this pie when eating gluten free, and when you replace the cream with almond cream this apple pie is even free from lactose.
70 Minutes
10 Persons


For the base

  • 240 g white beans (cooked)
  • 75 g honey
  • 2 eggs
  • 1 vanilla pod
  • zest of 1 lemon
  • 50 g almond flour
  • 0.5 tbs baking soda
  • 50 ml cream (not whipped)
  • 25 g arrow root
  • 1 tbs almond flour (for preparing the pie tray)
  • pinch of salt

for the filling

  • 3 apples, peeled
  • 1 hand of raisins
  • 30 ml rum
  • 2 tbs brown sugar
  • 1 tbs cinnamon

for the topping

  • 30 g butter
  • 70 g sugar
  • 35 g gluten free oat flour
  • 35 g rice flour
  • 1 hand flaked almonds


  1. Preheat the oven at 170 degrees Celcius.
  2. Butter your pie tray and sprinkel some almond flour on the bottom, so the pie will not stick to it.
  3. Rinse the beans and let them drain.
  4. Put the beans into a food processor, add the honey and process until mixed well.
  5. Add the eggs one by one while processing.
  6. Add the other ingredients to the processor an mix shortly.
  7. Now you can pour the mixture into the pie tray.
  8. Dice the peeled apples.
  9. Put the raisins and the rum in a saucepan and heat slowly until the rum has been taken up by the raisins.
  10. Mix the raisins, apples, cinnamon and brown sugar.
  11. You can spread the batter over the bottom of the pie tray and lay the apple mixture in the middle, staying away from the sides by approximately 1 centimeter.
  12. Now its time to prepare the topping. Mix the flours, sugar and butter together in a food processor until the ingredients start to come together lightly. Mix in the almond flakes by hand and top the pie with this mixture.
  13. The pie will need to bake for about 50 minutes. Wait for the cake to cool before removing it from the baking tray.
  14. In the mean while you have a minute to whip the cream together with the sugar and the zest for the topping.
  15. Add a good lick of cream to the cake sit back and enjoy.