VEGAN Gluten Free Apple Pie

Vegan Gluten Free Thanksgiving Recipe Series
DRY INGREDIENTS:

• 1 1/2 Cups Gluten Free Flour Blend
• 2-3 Tablespoon organic Sugar
• 1/2 Teaspoon Salt

WET INGREDIENTS:

• 4 Tablespoons Cold Butter Alternative (I’ve used both Smart Balance or Earth Balance)
• 3 Tablespoons Palm Shortening
• 4-6 Tablespoons Cold Water (I put an ice cube in my water while I’m preparing the ingredients)
• 1 Teaspoon Apple Cider Vinegar
• Additional Shortening or Non-Stick Spray for Pie Dish.

INSTRUCTIONS:

1. In bowl of stand mixer, whisk together Dry Ingredients. You can also use a pastry cutter to hand blend all ingredients together.
2. Add in the Cold Butter and Palm Shortening. Using the whisk attachment, mix until well combined – mixture will be dry & crumbly.
3. Add in Cold Water and Apple Cider Vinegar. On Medium Speed, blend crust mixture until the dough comes together. If your mixture still seems dry or doesn’t stick together when pressed, then add more water 1 Tablespoon at a time. Mixture should hold together when pressed between your fingers, but not be sticky.
4. Lightly dust a sheet of wax or parchment paper with a little extra flour or tapioca starch. Form the dough into a round disk with your hands. Place a second piece of parchment over the top and roll the dough out until it matches your pan size.
5. Spray your pie dish with non-stick spray or a little extra palm shortening.
6. Remove the top layer of wax paper & turn your pie pan upside down on the top of the crust. Carefully slide your hand under the wax paper and gently flip over the crust into the pie pan. Remove the parchment paper carefully as you press the dough into the bottom of the pan.
7. Don’t worry if it cracks, just continue to gently press it together with your fingers. Crimp or Scallop the edges.
8. Prick bottom of crust with a fork & place pie crust in the fridge until you are ready to use it.

APPLE MIXTURE:

• 4-6 Granny Smith Apples – Peeled, Cored & Chopped (makes approx 6-8 Cups)
• 1 Tablespoon Lemon Juice
• 1/2 – 1 Teaspoon Cinnamon
• 1/2 Teaspoon Pumpkin Pie Spice (optional)

INSTRUCTIONS:

1. Peel, Core & Chop your Apples.
2. In large bowl, coat Apples with Lemon Juice & Spices. Set-Aside.

APPLE GLAZE MIXTURE:

• 2/3 Cup Water
• 1/3 Cup Pure Maple Syrup
• 2 Tablespoons Coconut Sugar
• 1 Teaspoon Vanilla
• 2 Tablespoons Cornstarch or Tapioca Starch

INSTRUCTIONS:

1. In a small sauce pan, continually whisk Glaze ingredients over medium heat until mixture begins to thicken. Wait for bubbles to break the surface then turn off heat and whisk well
2. for 1 minute.
3. Pour Apple Glaze over Apple Mixture in bowl & mix gently until all apples are well coated.
4. Pour Apples into prepared pie crust & top – Crimp edges & decorate as desired.
5. Place pie onto a foil lined cookie sheet to catch spills or boil-over during cooking.
6. Place pie in oven and bake at 425 for 15 minutes, then reduce heat to 350 and continue baking for approximately 35-45 minutes until crust is golden brown and apple mixture is hot & bubbly.
7. Remove pie from oven and let cool on rack until ready to serve. Serve warm or cold. Store leftovers in fridge.​

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