Laura Friendly
March 26, 2014 4:00 pm

Because the cold weather is refusing to dissolve into Spring, I’ve been craving homemade comfort foods. A warm piece of apple pie is about as comfortable as you can get on these chilly March nights. This recipe is based on the one my mom use to bake when I was a kid. It’s simple and easy and the GF/DF crust is surprisingly good. Topped with a little Vegan Whipped Cream, this pie really can’t be beat.

Apple Pie
by Laura Friendly
Prep Time: 30 minutes
Bake Time: 45-55 minutes
Makes: 1 9-inch pie

GF & DF Pie Crust

  • 2 cups Bob’s Red Mill Gluten-Free All Purpose Baking Flour
  • 1 tbsp sugar
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1/2 cup cold vegan butter, cubed
  • 1 large egg, lightly beaten
  • 2 tbsp cold water

Pie Filling

  • 6 to 8 large Granny Smith apples, peeled and cored
  • 1 tbsp fresh lemon juice
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 cup soy, almond or rice milk

GF & DF Pie Crust
by Laura Friendly
Prep Time: 15 minutes
Refrigeration Time: 15 minutes

  1. In a food processor, add the dry ingredients: flour, sugar, xanthan gum and salt. Pulse to combine well.
  2. Sprinkle in the butter and pulse until the flour becomes sandy in texture.
  3. Pour in the egg and cold water, pulse until the mixture forms a ball.
  4. Divide the dough into two halves, wrap in plastic wrap and refrigerate for 15 minutes.
  5. Take out one half of the dough, remove the plastic wrap. Begin to roll out the dough between two pieces of parchment paper until it’s thin enough to fully cover the pie plate.
  6. Carefully transfer the dough to the pie plate. note: I like to slide the dough off the parchment paper and onto the pie plate 
  7. Place pie plate into the refrigerator until ready to fill.

Apple Pie Filling
by Laura Friendly
Prep Time: 15 minutes

  1. Cut apples into 1/4-inch slices and place in a large mixing bowl, coat with lemon juice.
  2. Whisk together sugar and spices. Sprinkle over apples and stir to coat.
  3. Pour apple mixture into the prepared pie shell.
  4. Remove the dough for the top crust from the refrigerator. Roll out the top crust and carefully place over the pie filling. Tuck the overhanging dough beneath itself and crimp the edges of the crust with a fork to seal. Cut five to six 2-inch slits into the top crust.
  5. Using a brush or your fingers, lightly brush the top crust with the nondairy milk and sprinkle with 1 extra tbsp of sugar.
  6. Bake on the center rack for 15 minutes at 425° F. Reduce the temperature to 350° F and bake for 30-35 minutes more, until crust is golden brown and juices are bubbling. note: to prevent the pie crust edges from burning, cover the edges with strips of aluminium foil; remove the foil during the last 15 to 20-minutes of baking 
  7. Remove from oven and cool on wire rack before serving.

For more desserts, try my:

All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!