1 tbsp maple syrup or coconut sugar or regular sugar
6–8 tbsp cold water
1 tsp sea salt
Apple Pie Filling:
9 large apples, skinned, cored, and sliced very thin
1 tbsp lemon juice, or apple cider vinegar
2 tbsp cassava or tapioca flour
1 tsp vanilla extract
1 tbsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 tbsp vegan butter or coconut oil, chilled
1 tbsp melted vegan butter or coconut oil wash
1 tbsp raw sugar or coconut sugar
First prepare the pie crust. Start by pulsing together the flour, sea salt, and cubed vegan butter or coconut oil in a large food processor. The texture should be very crumbly.
Add in the maple syrup and 3 tablespoons of water at first.
Pulse until well combined, continuing to add in the remaining tablespoons of chilled water until you have a pie dough.
Press the pie dough together into a large ball using your hands and then divide into two.
Shape each pie dough ball into a semi-flat spherical disk and wrap each one with parchment paper to chill in the fridge for at least 1 hour.
Next, prepare the apple pie filling. Combine the thinly sliced apples in a bowl with the lemon juice, cassava flour, vanilla extract, and spices until evenly coated. Set aside.
When your dough is ready to roll, grease a 9″x2″ pie dish (or deep pie dish), remove one pie crust from the fridge, and roll out to be about 12 inches in diameter.
Place the rolled out crust gently onto the pie dish and press the dough lightly into the sides to make sure everything is even.
Pour the apple pie filling into the crust and slice 1 tablespoon of butter into tiny cubes to dot around the pie.
Prepare the next pie dough by removing it from the fridge. You can either make a lattice crust here, like I did, or roll the dough out to be 12 inches in diameter again, place the dough on top of the filling, and slice little cuts into the top to create vents.
Alternatively, if you’d like to make a lattice, roll the dough into a 12 inch diameter circle, and use a pizza cutter to slice the dough into 12 1-inch strips.
Place 6 strips over the pie crust in one direction. Gently fold back 3 strips, alternating between each one. Place 1 new strip over the 3 strips that are not folded back, then gently place back the folded strips.
Next, fold back the 3 strips that were not originally folded. Place one of the remaining unused strips over the non-folded strips. Place back the folded strips over the new strip of dough. Repeat for the remaining dough, alternating between which strips are folded and unfolded.
Regardless of how you chose to create your top pie crust, brush the pie crust with melted vegan butter or coconut oil, and sprinkle with coconut or raw sugar.
Refrigerate the pie for 30 minutes while you preheat the oven to 400F.
When the oven is ready, place a pie onto a baking sheet and into the oven to bake for 15 minutes.
After 15 minutes, lower the oven temperate to 375F to bake for 45 minutes.
When the crust is golden and the filling is soft, remove from the oven and let cool for 3 hours to set before slicing into it.
Top with vanilla ice cream and enjoy!
Keywords: apple pie, healthy apple pie, gluten free apple pie, vegan apple pie