This Apple Pie recipe combines the sweet, tender flavors of baked apples with the warm spices of cinnamon and nutmeg. Featuring leftover pecan pulp for a delicious twist!
Prep time: 10 min
Cook time: 50 min
- 2 ½ cup Gluten-free flour (Bob's Red Mill 1 to 1 gluten free baking flour was used for this recipe. Other brands can be used, but results may vary.)
- 1 tbsp Granulated sugar
- 1 Pinch of salt
- 1 cup Cold vegan butter (cubed)
- ½ cup Cold water
- 2 tsp Apple cider vinegar
- 4 Apples (cored, peeled and sliced)
- 1 tsp Cinnamon
- ¼ cup Pecan pulp
- 2 tbsp Applesauce (optional)
- Lemon juice (1 lemon)
- Pinch of nutmeg
- ¼ cup Maple syrup
- 2 tbsp Coconut sugar
In a large bowl combine flour, sugar and salt. Add cubed cold butter and incorporate it into the flour using a pastry cutter. It will resemble coarse sand. Add in the water and vinegar and combine with a spatula. Knead the dough with your hands until it holds together. Wrap dough with plastic wrap and refrigerate for an hour.
In the meantime prepare the apple filling. In a medium sized bowl combine all ingredients and let sit.
When you are ready to use the dough, roll ⅔ of the dough out (⅛ inch thick) into a 10-12 inch circle onto a floured surface. Place dough into a 9 inch pie plate. Press it lightly into the dish and up on the sides. Trim the edges of the crust and crimp the dough using your fingers
Fill the pie with the apple filling and preheat oven to 375 F.
To prepare the lattice top crust, roll out the rest of the dough until ⅛ inch thick. Slice into 1 inch strips using a knife. Place the strips on top one at a time and weave them in and out of each other. Crimp the edges and brush with some extra vegan butter and sprinkle off with some extra granulated or coconut sugar and place in the oven for about 45-50 minutes. Allow your pie to cool for at least 45 minutes before slicing. Serve immediately and store leftovers in an airtight container in the refrigerator for up to 3 day.