Super Simple Apple Pie [Vegan, Gluten-Free]

As the seasons transition into autumn, you’ll want a trusted apple pie recipe to rely on for wholesome yet scrumptious desserts; find your perfect fit with this dependable classic.

Contents

Crunchy Crust Vegan Apple Pie (Gluten-Free)Crust: 1 1/2 cups almond flour, 1/4 cup coconut sugar, 1/4 cup cold vegan butter, 1 tablespoon apple cider vinegar, and 1/4 teaspoon salt For the crust:For the filling:What’s Your Secret Ingredient?Super Simple Vegan Apple Pie (Gluten-Free)

Crunchy Crust Vegan Apple Pie (Gluten-Free)

Crust: 1 1/2 cups almond flour, 1/4 cup coconut sugar, 1/4 cup cold vegan butter, 1 tablespoon apple cider vinegar, and 1/4 teaspoon salt

For the crust:

2 1/2 cups flour
2 1/2 cups all-purpose flour (organic and gluten-free)
1 teaspoon Sea Salt
One cup of vegan butter, cut into approximately one-inch pieces.
1/4 cup vegan shortening, thoroughly chilled and cut into approximately 1-inch cubes.
6 Tablespoons Ice Water

For the filling:

Twelve cups of apples are prepared by peeling, coring, and slicing them into uniform pieces approximately 1/4 to 1/8 inch in thickness.
1 Tablespoon Coconut Oil
About 1-2 tablespoons freshly squeezed lemon juice.
1/2 cup raw cane sugar
1 teaspoon Cinnamon
One pinch each of clove, nutmeg, and ginger (if using)?
Vegan milk and a generous sprinkling of coarse sugar are used to perfectly finish the crust.

What’s Your Secret Ingredient?

To ensure optimal results, begin by preparing the crust at least one day in advance:
Sift together flour and salt. Cut in butter and shortening.
Add ice water to the mixture, incorporating one tablespoonful at a time, and stir gently following each addition, until the dough coalesces into a cohesive ball.
Split the dough evenly into two portions. Form each half into a uniform disk shape, wrap them tightly in plastic wrap to prevent drying out, and refrigerate for at least one hour, ideally allowing the mixture to chill overnight.
As you prepare to create your masterpiece, carefully unroll each disk of dough and position one in the base of a 9-inch pie pan, ensuring it is evenly spread and smooth. Refrigerate the bottom and top pie crusts while preparing the filling to prevent them from becoming warm or soggy.
Melt an generous quantity of butter in a massive skillet placed over extremely high heat. Toss in a handful of crisp apples to create a harmonious balance between flavors and textures, then whisk together the softened butter with a pinch of love to ensure an even spread. Adjust the heat setting to medium and ensure a secure lid. Stirring frequently, cook for approximately five minutes.
Combine the juice, sugar, and spices thoroughly. Raise the heat to its highest setting and continue cooking, sans cover, for approximately 2-3 minutes or until the liquid has slightly diminished.
Allow the apples to cool completely on clean baking sheets or bowls before proceeding with further processing.
Preheat oven to 350°F.
Fill the bottom of the crust to the brim with the apple mixture, allowing any excess to spill over and create a picturesque presentation. Arrange the top crust as desired, ensuring a secure seal by carefully sealing the edges and deliberately leaving small slits or apertures for steam to escape effortlessly.
Bake for 30 minutes.
Without removing the pie from the oven, crank up the heat to 400 degrees Fahrenheit and let it bake for an additional 10 minutes, or until the crust reaches a deep golden brown.
Allow this mixture to cool and come to room temperature, a process that typically takes around 2-3 hours. A sufficient cooling period guarantees a clean and precise slicing of the pie.
Can you reheat a cooled pie by placing it in a preheated oven at 350°F for approximately 15 minutes before serving.