Dairy Free Gluten Free Apple Pie
There is nothing more comforting than a warm apple pie in the Fall. Which is why whenever apples come into season I have to bake one! The streusel topped ones are my favorite, and that is the type I am sharing with you today. It is actually gluten free, and although the method for making it is a little unconventional (the crust being cooked partially separate from the filling), this is what makes it cook faster and turn out just right! Also, it is refined sugar free, and dairy free as well, but you would never know because it is so good. This is perfect served warm with some So Delicious dairy free coconut milk ice cream. So, now if you get some delicious fresh local apples, you know what to make with them!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- To make crust, whisk together flour, sugar, and sea salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal and has chunks of butter no larger than pea sized. Add about 2-3 Tbsp ice water and start to squeeze the dough together with your hands and knead it slightly until it forms a cohesive ball (adding a little more water if too dry). Knead slightly and form into a disk.
- Roll out on parchment paper to a 13 inch circle, and using parchment to lift dough, transfer to a 9 inch deep dish pie plate, and carefully fit into the bottom. Decoratively flute the edges of the pie, using thumbs and forefingers. Cover dough and place in fridge to chill until very cold, for at least an hour.
- Preheat the oven to 375 degrees. Prick crust with a fork on the bottom and sides, and place a sheet of foil over the crust fitting it snugly against the bottom and sides and folding it over the edges. Fill the foil with pie weights or dried beans and place in the oven. Bake for 30 minutes, then remove foil and continue to bake until the crust is golden brown about 10 minutes more.
- Meanwhile, to make filling, place apples, lemon juice, sugar, cinnamon, and nutmeg in a large stockpot over medium heat. Cook apples, stirring occasionally until soft and caramelized, about 20-25 minutes. Stir in sea salt and flour (you may need to add a little more flour if apples are very juicy). Pour filling into baked crust.
- To make topping, combine flour, sugar, cinnamon, and sea salt in a medium bowl. Cut in butter with a pastry blender until there are only very small chunks of butter the size of peas left. Add oats, and squeeze dough together with your hands, mixing as you go until you have evenly distributed the mixture and it is clumping together in places.
- Scatter the topping over the pie, and bake for 10-15 minutes until lightly golden brown and fragrant (keeping a close eye on it, as coconut can brown quickly). Let pie cool at least an hour, then feel free to dive in!
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- Heart Healthy