How long does super simple apple pie [vegan, gluten-free] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make super simple apple pie [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make super simple apple pie [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes super simple apple pie [vegan, gluten-free] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does super simple apple pie [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Super Simple Apple Pie
[Vegan, Gluten-Free]

AF By: Amanda Froelich

Author Bio

Healthy recipes from a plant-based chef. Amanda Froelich is an RHN, plant-based chef, certified Reiki master... Read More

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Super Simple Apple Pie [Vegan, Gluten-Free]

Dairy Free

Vegan

As we head into fall, you're going to need a go-to apple pie recipe to whip up for healthy but delicious desserts - and look no further than this one!

Ingredients You Need for Super Simple Apple Pie [Vegan, Gluten-Free]

For the crust:

2 1/2 cups flour
2 1/2 Cups All-Purpose (organic, gluten-free) Flour
1 teaspoon Sea Salt
1 Cup Vegan Butter, sliced roughly into 1-inch cubes
1/4 Cup Vegan Shortening, chilled, sliced roughly into 1-inch cubes
6 Tablespoons Ice Water

For the filling:

12 Cups Apples, peeled, cored, and sliced 1/4-1/8-inch thick
1 Tablespoon Coconut Oil
1/2 Lemon, juiced (~1 1/2 teaspoons)
1/2 Cup Raw Sugar (Cane, unrefined)
1 teaspoon Cinnamon
1 pinch of each: cloves, nutmeg and ginger (optional)
Vegan milk and coarse sugar, for finishing the crust.

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How to Prepare Super Simple Apple Pie [Vegan, Gluten-Free]

First, and preferably a day in advance, prepare the crust:
Sift together flour and salt. Cut in butter and shortening.
Sprinkle mixture with ice water one tablespoon at a time, stirring gently after each addition, until dough comes together into a ball.
Divide dough into two equal parts. Shape each half into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour, or (preferably!) overnight.
When you’re ready, roll out both disks and arrange one in the bottom of a 9″ pie pan. Refrigerate bottom and top crusts while you make the filling.
Melt butter in a very large skillet over high heat. Add apples and toss to distribute butter. Reduce heat to medium and cover tightly. Cook, stirring often, for 5 minutes.
Stir in juice, sugar, and spices. Increase heat to high and cook, uncovered, until the liquid reduces slightly (2-3 minutes).
Transfer apples to clean baking sheets or bowls and allow to cool fully.
Preheat oven to 350°F.
Fill bottom of crust with apple mixture; don’t worry if the filling is taller than the crust! Arrange top crust as desired, making sure to seal the edges and leave slits or other openings for steam to escape.
Bake for 30 minutes.
Without removing pie from oven, increase heat to 400°F and continue to bake for 10 minutes more, or until crust is golden.
Allow to cool completely, or until just warm, about 2-3 hours. A longer cooling time will ensure that the pie slices neatly.
If pie has cooled completely, you can warm it up in the oven just before serving (about 15 minutes at 350°F).

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