Easy Apple Pie (Vegan and Gluten Free Options)
User Reviews
5
Easy Apple Pie (Vegan and Gluten Free Options)
Description
This apple pie recipe starts by making a dough from cold butter cut into flour mixed with sugar and salt, then bound with ice water until it forms dough discs. The dough rests chilled before rolling out. The filling involves peeling and slicing apples, then mixing them with lemon juice, granulated and brown sugars, flour, cinnamon, nutmeg, and salt to combine tartness, sweetness, and spice.
After placing one rolled dough round in a pie dish, the apple filling is added, and the second dough round is cut into strips and arranged as a lattice top. Optionally, coconut oil or butter can be brushed on the crust edges, and turbinado sugar sprinkled to add crunch and sweetness. Baking creates a crisp crust and soft apple filling with aromatic spices.
The pie can be served as a dessert with or without accompaniments like ice cream or whipped cream. It suits those seeking a classic apple pie with options for vegan and gluten-free adaptations by choosing appropriate butter and flour types.
Notes advise storing baked apple pie at room temperature covered for up to 24 hours or refrigerated up to 5 days. Freezing wrapped pie for up to three months is possible, with thawing in the fridge overnight before reheating and serving.
Ingredients
Apple Pie Crust
- 1 cup butter very cold (regular or vegan butter, unsalted
- 1/2 cup water plus more as needed, ice
- 2 1/2 cups all-purpose flour plus more for rolling
- 1/2 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
Apple Pie Filling
- 6-7 cups apple peeled and sliced
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon kosher salt
Other
- coconut oil optional, melted; or butter
- turbinado sugar (optional)
Instructions
To make the pie crust:
- Cut the butter into small cubes and refrigerate until ready to use.
- Place the flour, sugar, and salt in the bowl of a food processor and pulse a few times to combine.
- Add the cold butter to the flour and pulse until the mixture is coarse crumbs.
- Add in water, 1 tablespoon at a time, until mixture forms a ball. Transfer the dough to a lightly floured surface and form into a ball. Cut the ball in half, form each into a disc, and wrap in plastic wrap. Refrigerate until ready to use.
To make the apple pie filling:
- Peel and slice apples and place them in a large mixing bowl. Add remaining filling ingredients and toss well. Set aside.
- On a lightly floured surface, roll out one round of dough to a 12-inch circle. Transfer it to a 9-inch pie dish, then fill with apple filling.
- Roll out the second pie dough round to a 12-inch round. Using a pizza cutter, cut the second dough round into ½-inch strips. Place the longest strip down the center of the pie. Reserving every other dough strip to go in the other direction on the pie, lay strips across the pie with just a little bit of space between. Then weave in strips going the opposite direction on the pie. This creates a lattice crust.
- (Optional) Brush the pie crust with a bit of melted coconut oil, then sprinkle with turbinado sugar, if desired.
- Refrigerate pie for 30 minutes before baking.
- Meanwhile, preheat the oven to 425 degrees Fahrenheit with a rack in the lower third of the oven. Place a baking sheet on the rack and allow it to heat up while the oven preheats.
- Place the pie on the baking sheet and bake for 15 minutes, then reduce oven temperature to 350 degrees Fahrenheit. Continue baking the pie for 40 to 45 more minutes, until the filling is bubbly. Check on the pie partway through the baking time and tent it with foil as needed to prevent the crust from over-browning.
- Allow the pie to cool at room temperature for 1 to 2 hours before serving with your favorite ice cream or whipped coconut cream.
Notes
- Store baked apple pie covered at room temperature for up to 24 hours or refrigerate covered for up to 5 days to maintain freshness.
- Freeze cooled apple pie tightly wrapped with plastic wrap and foil for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 66g | 22% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 389mg | 16% |
| Potassium | 166mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
| Vitamin A | 761IU | 15% |
| Vitamin C | 5mg | 6% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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