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Ingredients
Crust:
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
Filling:
4 apples (cored, peeled and sliced)
1 tsp cinnamon
¼ cup pecan pulp (from pecan milk)
2 tbsp applesauce (optional)
lemon juice (1 lemon)
pinch of nutmeg
¼ cup maple syrup
2 tbsp coconut sugar
Apple Pie
Prep time: 10 min Cook time: 50 min
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!
Servings: 4-6
Ingredients
Crust:
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
Filling:
4 apples (cored, peeled and sliced)
1 tsp cinnamon
¼ cup pecan pulp (from pecan milk)
2 tbsp applesauce (optional)
lemon juice (1 lemon)
pinch of nutmeg
¼ cup maple syrup
2 tbsp coconut sugar
Directions
Step 1
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.
Step 2
Add in the water and vinegar and combine with a spatula. Knead the dough with your hands until it holds together. Wrap dough or place in an airtight container and refrigerate for an hour.
Step 3
In the meantime prepare the apple filling. In a medium sized bowl combine all ingredients and let sit.
Step 4
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.
Step 5
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.
Step 6
Fill the pie with the apple filling and preheat oven to 375 F.
Step 7
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.
Step 8
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.
Step 9
Allow your pie to cool for at least 45 minutes before slicing.
Step 10
Store leftovers in an airtight container in the refrigerator for up to 3 days.