vegan gluten free apple pie
Baking a vegan gluten free apple pie with a crust that has no refined sugar or oil can be a daunting task. That's why I'm sharing my recipe and some pro tips with you.The great thing about this apple pie is that the crust looks and tastes just like a regular pie crust once it's baked.
Equipment
- large pot with a tight fitting lid
- Food Processor
- Rolling Pin
- decorative doily
- 3 cm square biscuit/cookie cutter
- 23 cm pie tin
Ingredients
the apple filling:
- 8 baking apples I use Granny Smith
- 6-8 medjool dates Adjust the amount to how sweet you want the filling
the pastry:
- 140 grams almond meal (1 1/2 cups)
- 100 grams white rice flour (1/2 cup)
- 70 grams tapioca flour (1/2 cup)
- 12 grams coconut sugar (4 teaspoons)
- 1 teaspoon baking powder
- 80 grams cashew spread (4 tablespoons)
- 70-90 grams unsweetened soy yoghurt (4-6 tablespoons) or unsweetened yoghurt of your choice
Instructions
the apple filling:
- Peel, quarter and slice the apples.
- Remove the seeds from the dates and cut.
- Add the apples and dates to saucepan with a tight fitting lid.
- Cook over a low heat, stirring occasionally until softened. Stop while the apples still retain their shape.
- Turn off the heat and allow to cool slightly while preparing the pastry.
the pastry:
- Into the bowl of a food processor add almond meal, white rice flour, tapioca flour, coconut sugar and baking powder.
- Blend to combine and make the almond meal a little finer.
- Add the cashew butter. Pulse to combine.
- Add 3/4 of the yoghurt. Pulse to combine, add more yoghurt if needed so the pastry holds together when pressed.
- Press together to form a ball.
- Press down flat, wrap and refrigerate for 10 minutes.
the pie:
- Roll two thirds of the pastry, between two sheets of baking paper, until approx. 5mm thick. And big enough to cover the bottom of a 23cm pie tin.
- Carefully line the pie tin with the pastry. The easiest way to do this is to invert the pastry while still on the bottom piece of baking paper and then peel of the paper.
- If you have any cracks, carefully lift and push together to seal. Don't stretch or press down areas making them thinner.
- Prick the base several times with a fork.
- Bake in a preheated 170°C/340°F oven for 8-10 minutes. Partially cooking the base prevents it from going soggy from the apple filling.
- Roll the remaining pastry, between two sheets of baking paper, until approx. 5mm thick. And big enough to cover the top of the pie.
- For a decorative pie top only roll the pastry to approx 7 mm and then lay a doily or other pattern on top of the dough and continue to roll until the dough is 5mm thick. Remove the doily and using a 3cm square biscuit cutter carefully cut the dough into squares.
- Once the dough for the pie top is prepared, fill the pie shell with the cooked apples.
- Arrange the pastry on top of the apples. Brush with a little soy milk and bake at 180°C/350° for 15-20 minutes or until golden.
- Remove from the oven and enjoy hot with ice-cream or custard.
Notes
For more detailed instructions please refer back to the blog post :)
For best results use kitchen scales to weigh ingredients.