Time to break out your rolling pin! Y’all know how much I love mine. It’s almost the Fourth of July and there is nothing more American than apple pie. Growing up, the only apple pie I liked was my mom’s, usually served warm with a heaping scoop of vanilla bean ice cream. But now I have a gluten-free, dairy-free option that may just be as good as hers and I feel good about eating (mom, if you’re reading this, nothing is as good as yours, I just had to say that).
The original recipe that inspired this (more or less) allergy-free recipe came as a wedding gift from a close friend. Y’all, recipe showers are the most fun showers! Family and friends share their favorite recipes with you, along with the kitchen tools needed to make it. Now I have all of these recipes that have been passed on to Dylan and me to create our own family favorites. For the original recipe, just substitute vegan butter for margarine and gluten-free flour for regular flour.
Don’t be fooled. Just because this pie is rid of gluten and traditional butter and all the things we think make baked goods so delicious, it is full of the real champ in baking: sugar. The flaky crust paired with the cinnamon sugar crumble on top creates the perfect taste and texture. Serving recommendations: serve hot or microwave and top with So Delicious Vanilla Bean ice cream.
- 1/2 c (8 tbsp) cold vegan butter
- 5 tbsp cold water
- 1 1/3 c Bob's Red Mill gluten free 1-to-1 flour
- 1 1/2 c Bob's Red Mill gluten free 1-to-1 flour
- 3/4 c brown sugar
- 3/4 c cold vegan butter
- 5-6 organic green apples, peeled
- 1/2 c sugar
- 1 tbsp cinnamon
- Preheat oven to 425 degrees
- In a food processor, cut 1/2 c cold "butter" into 1 1/3 c flour
- Add 5 tbsp cold water and mix until combined
- Roll out on a floured surface and place in pie pan
- Thinly slice peeled apples and place into a separate mixing bowl
- Add 1/2 c sugar and 1 tbsp cinnamon to apples and mix thoroughly
- Pour apples into pie dish
- To make the top crust, mix 1 1/2 c flour with 3/4 c brown sugar and 3/4 c cold "butter" until crumbly
- Pour on top of pie. Bake for 15 minutes at 425, then lower heat to 350 and continue to bake for 45 minutes