Monday’s call for pie!! This golden and crispy pie is bubbling with the perfect apple filling ready for you to devour, you ready?
I call this a traditional apple pie because I haven’t changed much of the ingredients, especially in the pastry.
I found this recipe for a homemade pie pastry and switched it to gluten free using my favourite gluten free all purpose flour. I kept the butter as I tested it with coconut oil but I wasn’t completely happy with the end result. Apologies for those of you who don’t use dairy. I use my favourite sustainable butter from Organic Times.
I also didn’t chill my pastry before rolling as the butter in the pastry was already very cold, along with the ice cold water. I found when I refrigerated the dough before rolling it out, it caused more cracks to appear when trying to roll it out. That is why you roll out your pastry after you make it. It still turns out perfectly golden and crispy when it’s cooked, yum! If you already have a favourite and trustworthy vegan pastry, I welcome you to use that instead of this one if that suits you better. Please share with me your amazing vegan pie pastry??! Pretty please! 😉
If you don’t have time to make your own pastry but want this amazing apple pie, you can also use store-bought pie crust pastry or puff pastry of your choosing. I find my gluten free puff pastry from my local health food store. Just let the pastry thaw to room temperature before adding it to your greased pie dish. You may even want to roll out the pastry slightly so it will be big enough to fill your pie dish. Add your filling and you’re good to go!
This apple filling is dairy free and gluten free though! It will remind you of your classic apple pie, apple strudel and apple crumble. Who doesn’t love a warm, aromatic and heart-warming stewed apple filling? Pure deliciousness! Apple pie’s are one of the best and most classic desserts, it’s a must in your repertoire!
What is your favourite dessert? One of mine is of course, apple pie! More so in the Winter time because it’s a dessert served warm and straight from the oven. Even better? A generous scoop of your favourite ice-cream, custard or thickened cream is literally the cherry on top of this apple pie. If you don’t want to serve it straight away. You can simply let the apple pie cool completely in the dish and then cover it with foil or plastic wrap and keep it in the refrigerator for 3-4 days or until you’re ready to serve it. Just warm it in a hot 180ºC (356ºF) oven until the apple filling begins to bubble, it’s ready for you to enjoy!
- Apple Filling
- 4 large apples or 8 small apples, red or green, peeled
- ⅓ cup coconut sugar
- 1 tsp ground cinnamon
- 1 tsp ground all spice
- ½ tsp ground nutmeg
- ¼ tsp Himalayan pink salt
- 2 Tbsp lemon juice
- 2 Tbsp gluten free all purpose flour
- Pie Crust
- 2½ cups (400g) gluten free all purpose flour, I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour*
- ½ tsp Himalayan pink salt
- 1 cup (220g) unsalted butter, cubed and well chilled. I use Organic Times Unsalted Butter
- ¼ cup ice cold water (no ice cubes) + an extra 2-4 Tbsp
- 2 Tbsp almond milk or any thin non-dairy milk of choice
- Apple Filling
- Peel apples and slice into small wedges. Place in a large mixing bowl.
- Add sugar, cinnamon, all spice, nutmeg, salt, lemon juice and flour. Mix until well combined. Cover with plastic wrap and set in the refrigerator.
- Pie Crust
- Preheat oven to 200°C (390°F). Lightly grease a 9” round pie dish with coconut oil. Set aside.
- Prepare a lightly floured surface such as a large wooden board or your kitchen bench. I used the all purpose flour for this.
- In a high-speed food processor, add flour and salt.
- Cube butter and add half the amount to the processor. Pulse a couple times to just combine the butter.
- Add remaining butter and pulse 6-8 times until the butter breaks down into smaller pieces.
- Pour in the ¼ cup cold water and pulse mixture another 4-5 times until it begins to comes together. Add more water, 1 tablespoon at a time until the mixture just begins to form a soft dough. Pick up a little of the mixture, squeeze it in your palm, if it holds it’s shape and doesn’t crumble, it’s ready. If not, keep adding more of the cold water, 1 tablespoon at a time.
- Pour dough mixture out onto floured surface and gently bring the dough together. Slightly kneading it whilst doing so. NOTE: If the dough is still too crumbly, add a little more cold water until it holds it’s shape.
- Once it has formed a soft dough, divide it into 2 equal parts and form them both into round discs.
- Lightly flour your surface/board again, as well as a rolling pin.
- Working with one of the rounds of dough, gently roll out into a large circle, approx. ¼” thick. Roll out enough so it will cover the base and sides of your pie dish.
- Place your rolling pin at one end of the dough, gently roll dough over the rolling pin, so you’re rolling up the dough with the rolling pin inside. Carefully pick up the rolling pin at both ends and place at the edge of your pie dish. Roll out dough over pie dish so it falls into the dish. Gently press pastry into the base and up the sides. Cutting off any excess trimmings.
- Pour apple filling into pie crust.
- Take your second round of dough and roll out into a large circle, approx. ¼” thick and enough to cover the top of the pie.
- Measure out long vertical strips across the dough, 1 inch wide. Cut strips with a pizza cutter or a sharp knife. Don’t worry if they are not perfectly straight, it’s rustic.
- Gently pick up a strip of dough and starting at one end of the pie, place strip down vertically. Pick up another strip and place approx. 1 inch apart from the first piece of dough. Repeat this method going vertically until you reach the other end.
- Now repeat this method placing more strips going horizontally, weaving the strips over and under the vertically placed strips. You’re creating a lattice pattern. NOTE: Refer to this video or this article on how to create a lattice pattern using pastry on a pie.
- Brush milk over each strip of pastry and around the pastry edges.
- Bake pie for 25-35 minutes or until pastry is golden and crispy and the filling is bubbling.
- Remove cool for 2 minutes.
- Serve immediately and enjoy with ice-cream, custard or thickened cream.
- If not serving straight away, cool completely in pan then cover with plastic wrap or foil and refrigerate for 3-4 days.
It is important to make sure that your butter is completely chilled before adding it to the flour.
Also make sure your water is well chilled, nearly ice cold but not frozen. I keep a bottle of water in my refrigerator and I just use that water as it’s always cold.
Please watch this video or read this article to learn how to create a lattice pattern for your pie.