Vegan Apple Pear Pie

Nothing beats a good home made apple or pear pie during the fall and winter season, and for the holidays.  I like to make them with a struesel oat topping with is much less fussy than a double crust pie and so good!  Also, I pre-cook my filling to cut way down on the baking time, and it comes out perfect every time!  If you would like this recipe to be gluten free, swap Bob’s Red Mill Gluten Free All Purpose Baking Flour in an equal amount with the whole wheat pastry. Give this a try the next time you are craving apple pie instead of just buying one, trust me, it is so worth it!

Amy

Author: Amy

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.



Ingredients


Instructions

Instructions:

  1. Preheat the oven tp 400F degrees.
  2. To make the filling, combine the apples, maple syrup, and cinnamon in a saucepan, and cook covered over medium heat, stirring often for about 15 minutes, or until the apples are softer and starting to turn translucent.  Stir in the the lemon juice, and flour until thickened, and remove from heat and set aside.
  3. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 9 inch pie dish.  Flute the edges, and place on a baking sheet.  Prick the crust a few times with a fork, and place it in the oven. Bake for 15 minutes.
  4. Meanwhile, mix together the topping ingredients in a bowl and squeeze with your hands to form clumps.
  5. Pour the filling into the pie crust.
  6. Scatter the topping over the pie, place in the oven and bake for about 15 minutes until the edges of the crust are lightly brown, and pie is set.  Remove from the oven to a wire rack.
  7. Allow to cool completely before serving.

 


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Recipe Type

  • Dairy-Free
  • Vegan
  • Vegetarian

Course Type

  • Dessert

Skill Level

  • Intermediate
  • Moderate