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Tuesday, November 20, 2018

Vegan & GF Apple Pie

Hello everyone!

It's good to be back! I had to take a break from blogging, but I'm back and ready to fill you in on all I experienced and learned in the past months! I'm excited to share this extremely healthy, absolutely delicious apple pie recipe that I love to bake this time of year! Sometimes, I have it for lunch with my tea, other times, I have it for dessert with ice cream. For dessert, the key is to warm a piece of pie and serve with cold ice cream melting on top! I get weak in the knees for hot/cold desserts on the same dish. :)

It's pretty simple, but every step has significance. This pie takes about an hour to complete. Get pen, paper, your best cooking music and lets do this!


Base of Pie:
-150g gluten free flour (you can use rice flour, almond flour, coconut flour or an all purpose GF Vegan flour blend)(add more for rolling)
-60g coconut oil
-150g almond meal
-14 tablespoons of water

Body of Pie:
-6 apples (cored, peeled and sliced)
-4 tablespoons of unsweetened almond milk
-10 tablespoons of coconut sugar
-1 tablespoon of corn starch
-1 tablespoon of coconut oil
-1 tablespoon of vanilla extract
-1 tablespoon of cinnamon
-1 pinch of salt


Body of Pie:
Heat the oil in the pan. Add sugar when oil is melted and cook until sugar has melted. (Don't put the heat too high to avoid burning). Add apples, milk, vanilla and spices. Cook on low heat for about 10-15 minutes until softened, stir every so often. Add the corn starch and heat for 2 minutes until thickened texture.

Base of Pie:
Preheat the oven to 375 degrees Fahrenheit. Add all ingredients in a large bowl. *Add the water little by little, slowly until it forms into dough. Divide the dough into two and add one half to a greased pie dish (you can use coconut oil/spray). Press the dough against the bottom, sides and edges. Roll the other half of the dough in circular shape big enough to cover the pie with a rolling pin.

Pour the body of the pie into the pastry pie crust. Place the top layer of the circular pie crust. Lightly press the top layer into the edges of the pan. Use a knife to create small slits in the center of the pie (this helps the body of the pie cook faster). Need to do this within a minute or two, so the body of the pie does not melt the base.

Bake in the oven for a half hour until the crust has hardened and turned into a golden caramel color. Let cool for about 15-20 minutes before serving. Eat up and enjoy the apple warm goodness!




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