Gluten-Free Vegan Sweet Tart Apple Pie
The holidays are here and there is certainly a big chill in the air! Most families are beginning to prepare their menus and warming up their homes. Arroz con gandules, pernil, pasteles— I’m getting hungry just thinking about all the aromas that will soon fill mami’s kitchen! Healthy versions, of course ; )
With the holidays also comes the excuse to make (and eat) lots of homemade desserts. As I was preparing this recipe, I realized something – I only eat pie during this time of year. Is that weird? I never go into a bakery saying “You know what I want? Pie!” Just the thought of it makes me giggle a little. But, when the fall comes around, all I can think about is warm, delicious pie!
There was only one way to properly fix this pie craving, and that was to call mami and ask her for her support and supervision while I made my first ever gluten free, vegan apple pie. One warning, while this recipe is quite simple, it is also very time consuming. My best advice is to make the most of your spare pie time and do what I did – throw a load of laundry in, catch up on the DVR, and drink tea (to settle your grumbling belly) as you eagerly await your pie’s completion. I promise, it will be well worth it.
Ingredients & Method
- 3.5 cups of gluten free pie crust mix (I used Bob’s Red Mill)
- 12 tablespoons of vegan butter (cold)
- 8 tablespoons of cold shortening
- 6 tablespoons of ice water
- 7 organic granny smith apples
- ½ cup plus 1 tablespoon brown cane sugar
- 2 tablespoons of tapioca flour
- 1 tablespoon of fresh lime juice
- ½ teaspoon lime zest
- ½ teaspoon cinnamon
- ¼ teaspoon fresh ground nutmeg
- ¼ teaspoon sea salt
Pour pie mix into a food processor with butter and shortening. Pulse 10 times. Transfer into a large bowl. Sprinkle with water and mix everything together until it becomes dough. I switched between my hands and a pastry blender. Add more water if necessary (no more than 2 tablespoons). Divide dough in half; sprinkle your rolling paper (plastic wrap) and pin with flour. Flatten dough into two separate discs using your rolling pin. Wrap each disc in plastic wrap and refrigerate for at least an hour.
While dough is in the refrigerator, peel, core and slice apples. Combine sugar, tapioca flour, lime juice, zest, cinnamon, nutmeg, and sea salt. Stir all ingredients together.
Preheat oven to 425 degrees. Remove first dough disc from the fridge, place it into a 9 inch pie pan. Make sure all cracks and holes are covered using your fingers to spread the dough. Fill the pan with the pie filling. Cover the pie with the second disc. Again, make sure any and all cracks are filled by delicately using your fingers to spread the dough. Use a small knife to cut into the dough and create your favorite design. Extra dough can be used to create accents for the top of the pie (we created mini leaves). Bake the pie on the center rack at 425 for 25 minutes. Then, place a baking sheet and/or aluminum foil on the lower rack to keep your oven floor clean. Reduce the temperature to 375 degrees and bake for 30 minutes, until the crust is golden brown. Bubbling is normal. Remove from oven and let cool for at least an hour before serving.