Pie… it’s one of the best three letter words ever (especially when it’s homemade, slightly warm, and served with your favorite dairy free vanilla ice cream and a cup of coffee!). My mom’s homemade apple pie is the best, which is why her recipe inspired me to create my own gluten free version. This Mom’s Amazing Gluten Free & Vegan Apple Pie would be a wonderful addition to your holiday dessert line up, but please don’t limit this deliciousness to just a holiday recipe. Pie should be served year round- for birthdays, holidays, celebrations, or simply just because.
With this pie, it’s hard to say which is the star of the show: the apple filling perfectly smothered in a sweet layer of cinnamon and nutmeg, or the buttery-like gluten free flaky pie crust. I’ll let you decide and you’ll have to let me know. I’m partial to both, although my opinion may be somewhat biased. 😉
I confess, since perfecting my Best Gluten-Free Flaky Pie Crust Recipe I’ve gone a little overboard with my pie making (like with my Gluten & Dairy Free Maple Pumpkin Pie), but it’s just been sooooo long since I’ve had yummy pie with a flaky crust. And my family isn’t complaining- I suspect yours won’t either!
Peace, Love & Pie… xo
- 2 Best Gluten-Free Flaky Pie Crust Recipes
- 6 large Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
- Juice of 1/2 a lemon
- 3/4 cup palm sugar
- 2 tablespoons sorghum flour
- 2 tablespoons arrowroot starch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon almond milk (or your favorite dairy free milk)
- 1 teaspoon organic cane sugar, optional
- Follow the directions for the Best Gluten-Free Flaky Pie Crust Recipe (make sure to double the recipe), and roll out one of the crusts and fit it into a 9-inch pie plate. Do not trim down the excess dough from the edges of the pie crust.
- In a large mixing bowl, combine the apples and lemon juice.
- In a small mixing bowl, whisk together the palm sugar, sorghum flour, arrowroot starch, cinnamon, and ground nutmeg. Sprinkle the mixture over the apples and toss to coat.
- Place the apple mixture in the pie shell, including any of the juices that may have accumulated.
- Roll out the second pie crust and gently place it on top.
- Trim the overhanging pie crust dough edge about 1 inch from the rim of the pie plate. Fold and roll the top pie crust under the lower pie crust and flute as desired.
- Use a sharp knife to carefully cut a series of slits, at least 4-8, in the top of the pie crust so the steam can escape.
- Brush the crust with almond milk (you may not need to use the entire teaspoon), and sprinkle it with the cane sugar.
- Place the pie on a baking sheet (to catch drips), and baking in a preheated 425 degree (F) oven for 15 minutes. Reduce the heat to 350 degrees (F) and continue baking for another 45-50 minutes. The pie will be done when the crust is golden brown and the apples are soft (carefully insert a knife in one of the steam slits to test the softness).
- Cool for at least 2 hours before serving.
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This recipe is linked to Fat Tuesday, Slightly Indulgent Tuesday, Gluten Free Wednesdays, Allergy Free Wednesday, Frugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday and Pennywise Platter, Gluten Free Fridays and Wellness Weekend.