National Apple Pie Day
In honor of National Apple Pie Day, May 13th, here are some recipes to try at home:
Ingredients for Crust (make two crusts):
⅓ cup sorghum flour
⅓ cup millet flour
⅓ cup arrowroot starch (or tapioca starch)
¼ cup brown rice flour
¾ teaspoon xanthan gum
½ teaspoon sea salt
½ cup cold palm shortening (or butter or vegan butter)
1 ½ teaspoons apple cider vinegar
3-5 teaspoons cold water
Directions:
In a large mixing bowl, whisk together the sorghum flour, millet flour, arrowroot starch, brown rice flour, xanthan gum, and sea salt.
Cut in the palm shortening until the mixture resembles coarse crumbs.
Add the apple cider vinegar and water, and stir gently until the mixture comes together to form a dough.
To roll the dough, lay a piece of parchment paper on a work surface and lightly sprinkle with flour. Place the disk of dough in the middle of the parchment paper, sprinkle the disk with flour, and roll the dough into an 11-12 inch round starting from the middle and working out towards the edges. Keep sprinkling the dough with flour as needed to prevent the dough from sticking to the rolling pin.
Using your rolling pin to aid in moving the dough, carefully ease the crust into a 9 inch pie plate. Or use the bottom layer of parchment paper to invert the entire pie crust over the top of the pie plate (say a little prayer) and gently peel off the parchment paper. Press the dough evenly into the bottom and sides of the pie pan (if there are any tears in the crust, simply wet your fingers and try to smooth them out as best as you can).
Trim down the edges of the pie crust leaving about 1/2 an inch of excess dough. Fold the excess dough underneath and crimp the edges.
Fill and bake as desired.
Ingredients for Pie:
2 Gluten Free Pie Crust Recipes
6 large Granny Smith apples, peeled, cored, and sliced ¼” thick
1 tablespoon lemon juice
¾ cup coconut sugar
2 tablespoons sorghum flour
2 tablespoons arrowroot starch
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon almond milk (or your favorite dairy free milk)
1 teaspoon organic cane sugar, optional
Directions:
Follow the directions for the Gluten-Free Pie Crust Recipe (make sure to double the recipe), and roll out one of the crusts and fit it into a 9-inch pie plate. Do not trim down the excess dough from the edges of the pie crust.
In a large mixing bowl, combine the apples and lemon juice.
In a small mixing bowl, whisk together the palm sugar, sorghum flour, arrowroot starch, cinnamon, and ground nutmeg. Sprinkle the mixture over the apples and toss to coat.
Place the apple mixture in the pie shell, including any of the juices that may have accumulated.
Roll out the second pie crust and gently place it on top.
Trim the overhanging pie crust dough edge about 1 inch from the rim of the pie plate. Fold and roll the top pie crust under the lower pie crust and flute as desired.
Use a sharp knife to carefully cut a series of slits, at least 4-8, in the top of the pie crust so the steam can escape.
Brush the crust with almond milk (you may not need to use the entire teaspoon), and sprinkle it with the cane sugar.
Place the pie on a baking sheet (to catch drips), and baking in a preheated 425 degree (F) oven for 15 minutes. Reduce the heat to 350 degrees (F) and continue baking for another 45-50 minutes. The pie will be done when the crust is golden brown and the apples are soft (carefully insert a knife in one of the steam slits to test the softness).
Ingredients for Pie Crust:
1 ½ cups flour
¼ teaspoon salt
¼ teaspoon vegan cane sugar
9 tablespoons vegan shortening
¼ cup unsweetened almond milk (or any non dairy milk)
⅛ teaspoon vanilla extract
Directions for Pie Crust:
In a large bowl, add the flour, salt, and sugar. Stir together with a fork.
Cut vegan shortening into tablespoon size cubes and then using a fork combine together until crumbly.
Pour in milk and vanilla.
Stir until combined.
Use hands to form dough.
Lay a piece of parchment paper down and sprinkle with flour. Lay dough down and sprinkle with a touch of flour on top.
Roll out into a circle about 10-11 inches. Press down into the pie pan.
Pinch or design the edges however you want.
If you desire a top crust layer, then repeat the steps again for a second pie crust layer and then you can lay on top or cut into strips or design as desired after your filling is inside the bottom layer.
Set aside while you make your filling.
Ingredients for Dairy Free Apple Pie Filling:
6 granny smith apples
½ cup brown sugar
¼ cup vegan cane sugar
¼ cup maple syrup
¼ teaspoon nutmeg
¼ teaspoon salt
½ teaspoon vanilla
2 teaspoons cinnamon
1 pinch of cardamom (1/16th of a teaspoon)
1 zest from 1 lemon
2 tablespoons lemon juice
2 tablespoons arrowroot powder
Directions for Dairy Free Apple Pie Filling:
Peel the apples, then core them. Slice them to be ⅛ to ¼ inch think, trying to keep them all roughly the same size.
Into a large pot or dutch oven, add the sliced apples and all the remaining ingredients except the arrowroot powder. Still all the ingredients around very well.
Turn the heat on medium and still occasionally for 15 minutes.
Still in the arrowroot powder until combined and turn the heat off.
Pour the entire contents of the pot onto a parchment lined sheet pan and shake so the apples are in an even layer. Let cool to room temperature.
Scoop the apples up and place them into your pie crust lined pie plate. You don’t want all the juice, but a little bit from scooping is okay.
Move the apples around so there are little to no gaps. Around the outer edge of the pie crust, you can use the curved side of the apple to get more in. Gently shake the pie plate to wiggle them around.
If using a top layer of pie crust, place that on top and arrange as desired. If you are not doing a design and just add a solid top, cut slits in the center for steam to vent through.
Put the pie in the freezer for 15 minutes.
Preheat to 425 degrees.
If using a top layer, designs or cut outs, brush the entire top of the pie with almond milk, including the edges.
Place pie on a parchment lined baking sheet.
Sprinkle with coarse sparkling sugar.
Bake for 50 minutes.
Pull the pie out of the oven if any spots look light, brush with vegan butter gently. If your pie crust looks dark, cover with foil carefully.
Bake for another 10-15 minutes or until golden brown.
Remove, let cool to room temperature before serving.
Top with dairy free whipped topping or ice cream.
Madisen Schlueter is a junior at Lindenwood University pursuing a Bachelor’s degree in Business Administration with a minor in Graphic Design. On campus, she is involved in Greek life as a member of the Delta Zeta sorority, where she serves as design chair and creates shirts for chapter events. She’s a native of St. Louis, grew up playing softball and loves traveling. When she’s not studying or working, you can find Madisen at Starbucks catching up with friends.