The autumn can’t go by without trying this gluten-free vegan apple pie that will fill your kitchen with heavenly fall flavors. It’s an easy-to-make vegan pie recipe that even beginners can add to their repertoire.
Rustic Apple Pie [Vegan, Gluten-Free, Refined Sugar-Free]
- 3/4 cups + 2 tablespoons oat flour
- 3/4 cups + 2 tablespoons coconut flour
- 1 tablespoon cinnamon
- 1/2 teaspoon Himalayan salt
- 1 teaspoon baking powder
- 1/8 teaspoon vanilla
- 1/8 cup psyllium husks + 1/2 cup water
- 1 cup soymilk (additive-free) + 1 tablespoon apple cider vinegar
- 2 tablespoons xylitol + 15 drops of liquid stevia (or other preferred sweetener, see notes)
- About 4 big apples
- Juice of half a lemon
- 2 1/2 tablespoons birch xylitol (or other sweetener, see notes)
- 1 teaspoon cinnamon
- 1/2 tablespoon mesquite flour
- 1 1/2 tablespoons tapioca starch
- 1 tablespoon nut or seed butter (additive-free)
- 1/8 teaspoon vanilla
- 1/8 teaspoon cardamom (optional)
- First, mix psyllium husks with water and let sit for about 10 minutes. In a separate bowl, do the same with soymilk and apple cider vinegar.
- In a large bowl, mix together flours, salt, cinnamon, baking powder and vanilla.
- Next, dissolve xylitol and stevia in soymilk/ACV mixture.
- Pour the wet mixtures onto the dry ingredients and form a dough ball. It’s the easiest to use spatula. Refrigerate the dough for about 30 minutes. You can also leave it in refrigerator overnight.
- Take a silicone mat, wax paper or non-stick parchment paper and place your dough ball in the middle. Now, put another piece of parchment or wax paper on top of the dough and start rolling. Roll the dough out into about 11x14-inch rectangle (or more like oval) and remove the parchment paper.
- First, slice the apples and gently mix them with lemon juice to prevent browning. Then, stir in all the remaining filling ingredients. Again, be gentle not to mash the apple slices. Mix until the xylitol has dissolved.
- One-by-one start placing the apple slices onto the crust leaving about 1 1/2 inches crust at the edge. You may follow any pattern you like. Spread the remaining liquid also onto the apple slices. Alternatively, chop the apples into smaller pieces and pour the filling mixture onto the crust. Gently fold the edges upwards.
- Finally, bake the apple pie at 375°F for 45 minutes until the crust is golden brown. Let cool for about 15 minutes before serving.
Add a scoop of vegan ice cream or yogurt onto your slice. Grind your own oat flour from rolled oats using blender, grinder or food processor – measure the same weight. You can use any nut flour instead of coconut flour. However, make sure to use protein powders or reduced fat versions. It’s because ground nuts would simply be too heavy. Also, be aware that some flours may absorb more water than others. Almond milk can be used instead of soymilk in the crust recipe – it works equally well. If you don’t have any issues with Candida overgrowth, use any sweetener you like – brown sugar (raw cane sugar), coconut sugar, palm sugar etc. You may also use nectar or syrup, but most probably would need to add a bit more mesquite or tapioca flour. Mesquite flour gives the filling the most amazing caramel taste. However, should you not be able to get it, use coconut sugar for the caramel taste and add a bit more tapioca starch or oat flour to thicken the filling. Tapioca starch can be easily substituted with potato or corn starch (1:1). Alternatively, you could also use oat, rice or buckwheat flour. As far as nut and seed butters go, you may use any variation of combinations you like.