Imagine sinking your fork into a perfectly golden, flaky pie crust that's not only completely gluten-free and vegan but bursting with warm, cinnamon-spiced apples that transport you to grandma's kitchen. This isn't just another dessert—it's a revolutionary recipe that proves dietary restrictions never mean compromising on flavor or texture. Whether you're gluten-intolerant, following a plant-based diet, or simply craving a healthier twist on a classic dessert, this apple pie will make your taste buds dance with joy!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Vegan
Serves: 1 pie
Ingredients
- 2 cups gluten-free all-purpose flour
- 1/2 cup coconut oil
- 1/4 cup maple syrup
- 1/4 tsp salt
- 4 cups sliced apples
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 2 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). This ensures that the pie will bake evenly and thoroughly.
- In a large mixing bowl, combine the gluten-free all-purpose flour and salt. Whisk them together to ensure they are evenly mixed.
- Add the coconut oil and maple syrup to the flour mixture. Using a fork or your fingers, mix until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. You want it to be moist but not sticky.
- Once the dough is formed, divide it into two equal portions. Flatten each portion into a disc, wrap them in plastic wrap, and refrigerate for at least 15 minutes to firm up.
- While the dough is chilling, prepare the apple filling. In a large bowl, combine the sliced apples, brown sugar, cinnamon, and lemon juice. Toss until the apples are evenly coated.
- After the dough has chilled, remove one disc from the refrigerator. On a lightly floured surface (using more gluten-free flour), roll out the dough into a circle large enough to fit your pie dish.
- Carefully transfer the rolled-out dough to the pie dish, pressing it gently into the bottom and sides. Trim any excess dough hanging over the edges.
- Pour the prepared apple filling into the crust, spreading it evenly.
- Take the second disc of dough from the refrigerator and roll it out in the same manner as the first. Place it over the apple filling. You can either cut slits in the top crust for a lattice effect or simply cover the filling completely.
- Trim any excess dough from the edges and crimp them together to seal the pie. If desired, brush the top crust with a little melted coconut oil for a golden finish.
- Bake the pie in the preheated oven for about 45 minutes, or until the crust is golden brown and the apples are tender. You may want to cover the edges with foil if they brown too quickly.
- Once baked, remove the pie from the oven and allow it to cool for at least 30 minutes before slicing. This will help the filling set up a bit more.
- Serve warm or at room temperature, and enjoy your delicious gluten-free vegan apple pie!
Tips
- Chill Your Dough: The secret to a flaky crust is keeping your coconut oil-based dough cold. Don't rush the refrigeration step—patience ensures a tender, melt-in-your-mouth texture.
- Choose the Right Apples: Opt for firm, tart varieties like Granny Smith or Honeycrisp that hold their shape and provide a perfect balance to the sweet filling.
- Prevent Soggy Bottom: Sprinkle a thin layer of gluten-free breadcrumbs or ground nuts at the bottom of your crust to absorb excess moisture and keep your pie base crisp.
- Lattice Top Trick: If you're struggling with the lattice design, use a pizza cutter for clean, even strips and weave slowly.
- Cooling is Crucial: Allow your pie to cool completely before slicing. This helps the filling set and makes for cleaner, more beautiful slices.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 3g
Fat: 18g
Saturated Fat: 15g
Cholesterol: 0mg
