Vegan, Gluten Free, Sugar Free Apple Pie
12 Tbsp coconut oil
2.5 metric cups Gluten free flour (I used 3/4 brown rice flour and 1/4 coconut flour)
Generous pinch of Salt
Dash of maple syrup
Evt. a little cold water
4 granny smith apples, peeled and diced
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp maple syrup
4 dates, chopped finely
4 Tbsp chopped nuts
1/2-1 tsp fresh grated ginger (optional)
3-4 cardamon seed pods (optional)
3-4 cloves, crushed (optional)
For the crust, I stole the recipe from another site I must admit. They have a nice looking recipe for a pumpkin pie, for those keen to try it out. I doubled the recipe to give a nice thick pastry, as is customary with apple pies.
- To prepare crust, sift flour and add salt to a large mixing bowl and whisk to combine. Melt the coconut oil on the stove. Pour into four mix while stirring to combine as much as possible. Don’t overwork, just get it incorporated.
- Next add maple syrup and a little cold water if needed, and use a wooden spoon to stir. Only add as much water as you need to help it come together.
- Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 15-30 minutes.
- In the meantime, prepare the filling. Put the apples, dates, and spices in a saucepan on the stove, and add a 1-2cm deep layer of boiing water. Cook the apple mix for 20-30 minutes, until soft and not too watery.
- Once your dough is chilled, put the oven on to preheat to 170 degrees celcius.
- Grease a 20cm round springform baking tin with coconut oil, and begin to form the slightly warmed up pastry around the spring form. It should be 0.5-1cm thick all rough and reach almost the top of the spring form. Keep about 1/3 of the pastry aside.
- Add the nuts to the apple mix, stir and pour into the crust. Then roll out the last of the pastry, cut it into lengths 2.5cm wide, and lay it over the filling in a criss-cross pattern, pressing it to the crust at the edges.
- Put the pie in the oven and bake on 160 degrees for 1 hour. Let cool a little, and serve with some vegan cream or soya cuisine, or ice cream (Professor Grunschnabel is great and also ow in sugars).