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Apple Pie

November 14, 2014 By Jessica

Who doesn’t love apple pie? Apple Pie is a family favorite, so when apple season comes around I’m usually making apple pie. A tedious project, but a fulfilling one with every bite due to our obsession with apple pie. As I was selecting which recipes to adapt while looking through the Williams Sonoma Thanksgiving Catalog (see my first post here, in case you missed it), the apple pie on page 26 was an obvious decision. I have never made one with pretty cutouts before. The catalog inspired me to do so. This is one of the desserts I will be serving this Thanksgiving, with pretty cutouts of course.

gluten free dairy free soy free vegan apple pie - From Jessica's Kitchen

So here is an apple pie recipe I have been making for about 5 years now, yet slipped my mind to post earlier than today. It is an apple pie that you will want to eat slowly, and deliberately while you savor every complex bite. A homemade kind of pie where things can get messy.

Bob’s Red Mill makes a gluten free, dairy free pie crust blend now that makes pie crusts easy to prepare compared to years ago of mixing for the right flour combination. I add vinegar to the crust to make it flaky. Yes my friends, gluten free and dairy free pie crust can be flaky.

And we want flaky …

Did I mention it is also egg free, and vegan? Yes, and yes.

The apple cider in the filling is a must. It offsets the sweetness just enough to make you say “ooh” what is that. If you do choose to go with apple pie for dessert on Thanksgiving, try this recipe. When eating at a family members house who has gluten and dairy in their kitchen there is always a chance of cross-contamination, which is why baking and cooking holiday dishes is usually the best bet. If you have been looking for an apple pie recipe without the allergens, or to fit your dietary lifestyle, try this apple pie recipe. A classic pie that everyone can enjoy!

IMG_3296

 

You will need a 9 1/2 inch pie plate, and mini pumpkin cutouts (optional)

Serves 8

Ingredients:

Crust:
1 package Bob’s Red Mill Pie Crust
8 tablespoons (4 oz) organic palm shortening, cut up into pieces
12 tablespoons (6 oz) earth balance soy free spread, cut into pieces
1 teaspoon distilled white vinegar
7 tablespoons ice water (I leave more like 1/2 cup in a measuring cup with an ice cube, for easy measuring at the counter)

This will make two pie crusts (one 14 1/2 oz and the other 14 3/4 oz), including apple cutouts

Filling:

5 medium organic granny smith apples
3 medium honey crisp apples
2 medium braeburn apples
1/3 cup plus 2 scant tablespoons (5 oz) cane sugar
2 tablespoon light brown sugar, lightly packed
2 tablespoons powdered sugar
2 tablespoons organic white rice flour
1 tablespoon apple cider vinegar
1 tablespoon (about 1/3 of an orange) orange juice, freshly squeezed
zest of 1 lemon (zest before juicing)
1 tablespoon (about 1/2 lemon) freshly squeezed lemon juice
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon kosher salt

Topping:

2 1/2 tablespoons earth balance soy free spread, melted and cooled
2 tablespoons vanilla coconut, rice or almond milk (I used coconut)
2-3 tablespoons Demerara sugar (coarse type of sugar that won’t melt during baking)
Apple shaped mini cutouts

 

Preparation:

Adjust oven rack to center position. Preheat oven to 350 degrees F, and place baking sheet into oven for preheating.

Crust:

Measure the shortening and earth balance into a medium-sized freezer safe bowl. Put into the freezer for 20-30 minutes. Put the pie crust mix into a large bowl.

Add chilled shortening/earth balance to the flour mix. Using a pastry blender, work the fat into the dough by hand, incorporating it into the flour until you have pieces the size of white beans or large blueberries, for lack of a better description.

pecan pie gluten free dairy free soy free - From Jessica's Kitchen

Note: The size of peas is too small and will spread quickly creating a soggy crust when using a gluten free, dairy free crust.

Add white vinegar, then add 3 tablespoons of ice water, work gently into the dough.

Then add another 3 tablespoons of ice water, repeat with the pastry cutter. Add one last tablespoon of ice water, continuing to use the pastry cutter until the dough begins to compress when you press down.

Form dough, by hand, into a ball.

apple pie gluten free dairy free soy free - From Jessica's Kitchen

Cut in half to weigh each. One should be 14 1/2 ounces and the other 14 3/4 ounces, give or take. Set the larger crust aside for the top crust, and cutout shapes for top. Make a note indicating which is the bottom crust (it can get confusing when both are in the fridge!).

Form both into disks. Cover with plastic wrap, chill for at least 30 minutes up to an hour.

When chilled, place bottom crust on a floured parchment sheet (about 1/2 tablespoon rice flour), then sprinkle another 1/2 tablespoon over the dough, cover with a piece of parchment. Wait a few minutes before rolling so that it doesn’t crack too much as you roll.

Roll going vertical, then alternating with horizontal rolling for even distribution. Do not press down too hard to force the rolling pin, otherwise the dough will crack. Firm, yet gentle even strokes. Spread it to about 14 inches wide.

gluten free dairy free vegan apple pie

gluten free dairy free vegan apple pie www.fromjessicaskitchen.com

It’s fine if it’s irregular, you can press in pieces of dough to exposed areas. Remove the top paper, lift the dough while still on the parchment paper, and flip over onto your pie dish. Slowly remove the paper. Gently press the dough to line pie dish, trim off any excess dough that hangs over, leaving about an inch of edge.

Fill any tears with scraps. Roll out remaining dough to cut out mini apple cutouts. Take extra scraps and roll out again to form as many apple cutouts as you can. Refrigerate pie shell and cutouts for 20 minutes.

For the filling:

Core, peel and slice apples into 1 inch thick slices. Transfer to a large bowl. Add sugar, powdered sugar, rice flour, apple cider vinegar, orange juice, zest, lemon juice, spices and salt. Toss to combine. Set aside.

IMG_3223

Roll out the top crust an extra inch wide for your cutouts. As many as you can get out of your remaining dough. I cut out about 15 mini pumpkin cutouts using the Wilton brand, mini fall season shapes from the dollar store, or any craft store. Cut out a mini pumpkin (reversed) in the center before covering the pie. Set aside.

Fill the pie crust with the apples.

gluten free dairy free vegan apple pie

Lift up with the parchment and cover the apples. Crimp the edges with a fork.

IMG_3240

In a small bowl combine melted earth balance, and coconut milk. Brush the top crust. Sprinkle with the coarse sugar.

gluten free dairy free vegan apple pie

gluten free dairy free vegan apple pie

Place the pie on the preheated baking sheet to bake for 1 hour and 10 minutes. Then cover the crust edge with a pie protector or a cylinder shaped foil covering the edge and continue to bake another 10 minutes, or until the pie is golden brown.

gluten free dairy free vegan apple pie www.fromjessicaskitchen.com

Cool the pie for an hour before serving.

Updated 11/20/14:

To freeze (for up to a month):

Each component needs to freeze separately. When I froze the completed pie (raw) then baked the crust was a bit soggy and the top crust did not have the golden color I expect from a pie.

Crust: Blind bake the crust as noted above. Remove the parchment paper with beans and cool completely. Triple-ply with plastic wrap then place in a jumbo Ziploc bag, removing as much air as possible before sealing. When ready, defrost in the refrigerator overnight.

Filling: freeze in a freezer-safe container, when ready to use, thaw in the refrigerator overnight.

Top crust: freeze as a disk then thaw at to a cooled room temperature and roll out to size then cut decoratives as noted in the recipe. Brush with ‘egg’ wash then evenly sprinkle coarse sugar on top and bake.

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Filed Under: dessert, entertaining, vegan Tagged With: dairy-free, dessert, entertaining, gluten-free, soy-free, vegan

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Comments

  1. Sandra says

    November 15, 2014 at 7:51 am

    OMG that looks amazing!!!!!
    Reply
  2. Pat says

    November 15, 2014 at 7:55 am

    I have never put anything but ice water in my pie crust. I can't wait to try this, I see how the crust is flaky like regular pie. Nicely done.
    Reply
    • Jessica says

      November 15, 2014 at 3:18 pm

      Thank you! Give it a try, it really makes a difference. Let me know!
      Reply
      • Amy says

        November 17, 2014 at 4:59 pm

        Hi Jessica. This looks like a great recipe. My mother and grandmother always used vinegar in both their crust and filling too. Am wondering if you could tell me where to find vegan powdered sugar? Most processed sugar(e.g. not raw or demera) has been washed through charred animal bones, and i'd rather not use it. I'd appreciate any suggestions. Thanks! ~Amy
        Reply
        • Jessica says

          November 17, 2014 at 8:28 pm

          Thanks for the question Amy. Yes, powdered sugar can definitely be processed with animal bones. A brand that is vegan, in addition to Non-GMO verified that I use is by Wholesome Sweeteners. They sell all types of sugars from raw to powdered. They can be found at Whole Foods, nationwide or Amazon, online. If you have a Sprouts Market near you, it's on sale now! Another vegan brand is Woodstock. Hope this helps!
          Reply
  3. Nancy says

    November 15, 2014 at 7:59 am

    Oh Lord give me apple pie. This apple pie.
    Reply
  4. Kim says

    November 15, 2014 at 8:02 am

    Jessica your apple pie looks incredible! Thank you for sharing the recipe and your detailed instructions, but I don't think I can wait until Thanksgiving to make this. More like today!!
    Reply
  5. Beth says

    November 15, 2014 at 8:06 am

    I like your combination of apples. I have always used empire with granny smith. I definitely am curious about the vinegars you use. The pie looks wonderful. I will get the vinegars and pie crust mix and will be making this. I can't stand the suspense. I want flaky crust!
    Reply
  6. Sarah says

    November 15, 2014 at 8:08 am

    This is also vegan!!! I having searching for an apple pie recipe for a long time and none look like THIS!
    Reply
  7. Edith says

    November 15, 2014 at 8:15 am

    What a georgeous pie Jessica. I'm glad I subscribed because there's nothing like waking up to a picture of pie. I just might be baking some pie this weekend :)
    Reply
    • Jessica says

      November 15, 2014 at 3:16 pm

      I am so glad you subscribed too! Thanks for hanging around, and yes, waking up to pie on a Saturday is a good thing!
      Reply
  8. Irene says

    November 15, 2014 at 8:16 am

    This is why I love your blog!!! I love that this amazing pie is also egg free. Thanks!!!
    Reply
    • Jessica says

      November 15, 2014 at 3:14 pm

      You are so welcome!!
      Reply
  9. Gina says

    November 15, 2014 at 8:18 am

    Dollar store cookie cutouts made it look a million bucks. Love this!
    Reply
  10. Jen says

    November 15, 2014 at 8:20 am

    From a flop post (not so flop to me) to a fab post. Thanks for the recipe, I am so making this. Do they sell this pie crust mix everywhere or just specialy stores? Or online?
    Reply
    • Jessica says

      November 15, 2014 at 3:14 pm

      Thank you Jen for sharing your kind comment! I think Bob's Red Mill Pie Crust can be found in health food stores (I buy it at Whole Foods) and definitely online at Amazon (could be cheaper).
      Reply
  11. Neil says

    November 15, 2014 at 8:23 am

    I always brush the top with egg. What made you use coconut milk and earth balance? Haven't seen that before.
    Reply
    • Jessica says

      November 15, 2014 at 3:12 pm

      I haven't used egg to brush the top crust in a long time, since our phase of going egg free years ago. Once switching to my "heavy cream" kind-of-wash I see it's not necessary and does the trick.
      Reply
  12. Jenna S. says

    November 15, 2014 at 8:25 am

    Your crust looks so flaky. I cannot believe it's gluten free. I am dying to try this!
    Reply
  13. Donna says

    November 15, 2014 at 8:29 am

    Gorgeous pie but most of all thank you for the many detailed photos. I appreciate that. It's hard to know if you are doing things correctly when all a blog or cookbook shows is a final picture of the recipe. Pie making is not easy, but you make it look easy. Now I have to go and bake a pie :)
    Reply
    • Jessica says

      November 15, 2014 at 3:10 pm

      It could be intimidating, I completely agree, so I make an effort to take as pictures as I can while my hands are full of some sort of food or flour in this case. Thank you for the kind words Donna, I do appreciate them. Enjoy the pie!!
      Reply
  14. Kim says

    November 15, 2014 at 8:30 am

    I need to make this!
    Reply
  15. Vicky says

    November 15, 2014 at 8:33 am

    I can't wait to make this. For the little cutouts do you chill those too or not. I didn't where it says that in the recipe. Thanks!!
    Reply
    • Jessica says

      November 15, 2014 at 3:07 pm

      Oops, I should note that. Yes chill those as well so they don't spread during baking.
      Reply
  16. Wendy says

    November 15, 2014 at 9:02 am

    Those little pumpkin cutout look beautiful on the pie. Better than the gluten and dairy one in the catalog. IMHO!
    Reply
  17. Cindy says

    November 15, 2014 at 9:38 am

    Every recipe say work chilled butter dough until size of peas, which I always do but then when I add my water it gets mushy. I see you make them larger and freeze. I see from looking at your crust (great photo) how flaky it is. Is that the secret? I want to finally make a great gluten free dairy free pie for Thanksgiving and want to make this today to test the recipe. Thanks.
    Reply
    • Jessica says

      November 15, 2014 at 3:04 pm

      What I have learned over the years since cooking gluten, dairy, and soy free is that non dairy butter does not chill the same as regular butter because the animal protein solidifies better so I freeze it to mimic chilled butter. Exactly right, when broken down to the size of peas the fat is too much so when you add your iced water it will begin to soften the butter/flour mixture and then steam in the oven, drying out your crust. My secret? white distilled vinegar. Just a spoon in the crust makes the crust so flaky and light. Before vinegar the crust would be good but more dense. Vinegar is a must! Great questions Cindy. Hope you enjoy the pie as much as we do :)
      Reply
  18. Zoe says

    November 15, 2014 at 10:09 am

    This Williams Sonoma recipe journey is making me hungry. I better get in the kitchen!!
    Reply
  19. Leslie says

    November 15, 2014 at 10:12 am

    I love apple pie too and your pictures have inspired me to pick up some apples. Guess who is going to have pie tonight.
    Reply
  20. Jinny says

    November 15, 2014 at 12:40 pm

    OMG does that look scrumptious! You make gluten free and dairy free delicious, thanks Jessica.
    Reply
  21. Katrina says

    November 15, 2014 at 3:27 pm

    WOW that screams delicious!!
    Reply
  22. Kathy says

    November 15, 2014 at 3:29 pm

    I've seen bob's red mill pie crust in the store but never tried and never used vinegar either. I am intrigued and excited to try your recipe.
    Reply
  23. Lisa says

    November 15, 2014 at 7:10 pm

    This looks way better than the pumpkin pie I was planning to make!!
    Reply
  24. Kim says

    November 17, 2014 at 12:21 pm

    Saw this on pinterest and atopped in my tracks. Haven't seen a gf apple pie or any pie like this! Where have you been!!??
    Reply
  25. Kate says

    November 17, 2014 at 12:22 pm

    Beautiful!
    Reply
  26. Kimmy says

    November 17, 2014 at 4:19 pm

    This looks scrumptious. I am getting my pie crust mix and getting my pie on. Gorgeous pie Jessica! Any pumpkin pie soon?
    Reply
    • Jessica says

      November 17, 2014 at 8:29 pm

      There may be a pumpkin dessert coming soon. Stay tuned :)
      Reply
  27. Alex says

    November 17, 2014 at 5:52 pm

    So so splendid :)
    Reply
  28. Darvish says

    November 19, 2014 at 12:56 pm

    Wow!
    Reply
  29. Sarah says

    November 19, 2014 at 1:01 pm

    I could not find these apples as organic in my market (I live in a small town in Utah), can you recommend the next best variety instead of Braeburn and honey crisp? How about pink lady? Want to make today so I'd appreciate your help.
    Reply
    • Jessica says

      November 19, 2014 at 2:41 pm

      Pink lady is good for baking, so is empire and cortland. If you cannot find any of these use all granny smith with an additional tablespoon of brown sugar. Enjoy!
      Reply
  30. Beck says

    November 19, 2014 at 1:02 pm

    Jessica I just saw this and see how much buzz it's getting! So gorgeous. You rockstar you!
    Reply
  31. Gloria B says

    November 19, 2014 at 7:15 pm

    I'm not familiar with making gluten free pie dough but I really want to make your pie recipe. What technique do you recommend for kneading the dough. Any tips on how I work the dough. Gluten free pie crust and food in general is all very new to me. Thank you Jessica.
    Reply
    • Jessica says

      November 19, 2014 at 8:49 pm

      Gluten free is different, but not necessarily difficult, hopefully recipes here will help make being new to gluten free much easier! Kneading gf dough is very different, you can work the dough as long as needed. Some tips I can recommend is just be patient. Add a little ice water at a time until the 7 tablespoons, as you work press the dough together and knead the dough until it forms a ball. GF pie crust takes longer to get to that stage. Usually take 20-30 minutes to form the dough from start to finish. Thank you for your comment. Good Luck!
      Reply
  32. Carly says

    November 20, 2014 at 10:24 pm

    I always used a food processor to make pie crust but would get inconsistent results. It never occurred to me that I may have been adding too much water to softer shortening. Appreciate your detailed recipe.
    Reply
  33. Tiffany says

    November 21, 2014 at 4:28 pm

    I just came across this on Pinterest. Oh. My. Lord.
    Reply
  34. Jo says

    November 24, 2014 at 9:34 am

    AAAAAAAAA Apple pie!!!
    Reply
  35. Richard says

    November 24, 2014 at 9:35 am

    Hi Jess my wife is looking to make this today and we do not have pumpkin cutouts but we do have star cutouts. DO you think using slightly bigger cutouts will affect this in any way? This looks superb, by the way. Thank you
    Reply
    • Jessica says

      November 24, 2014 at 10:51 am

      Thank you. No, it will not affect the baking at all Richard. Make it a star studded pie, pun intended :)
      Reply
  36. Gigi says

    November 25, 2014 at 2:06 pm

    So much yet so simple! Does this have an after taste? SOme gluten-free baking recipes end up having a bad aftertaste. Been vegan for four months now. Thx
    Reply
    • Jessica says

      November 26, 2014 at 9:18 am

      Not at all. This tastes like the real deal. Whenever I make apple pie for those that eat gluten, and dairy they all think it's a regular pie, especially with the flaky crust. Give it a try, it's worth it :)
      Reply
  37. Rita says

    December 3, 2014 at 9:14 am

    Oh. My. God. This is vegan? And gluten free? AMAZING.
    Reply
  38. Hal says

    December 15, 2014 at 9:39 am

    I've subscribed and still am to 20 or so dairy free blogs (I'm dairy free, not vegan). This apple pie is easily the best and most enticing of all I've seen. You have a dangerous recipe here. I will make this while dancing and singing, thank you for sharing this and a nice story :)
    Reply
    • Jessica says

      December 16, 2014 at 8:48 pm

      Aww, thank you Hal, I'm touched. I strive to make really yummy recipes to share and appreciate your comment. I will admit this is a pretty darn great pie, enjoy!!
      Reply
  39. Annie says

    January 21, 2015 at 8:58 am

    Jessica, just had to comment here after pulling out my apple pie from the oven that my pie smells and looks so beautiful. I cannot wait to try this, it will be torture to hold myself until tonight but I did pick off a tiny piece of crust. OMG. Thank you for your incredible recipes (swooned over carrot cake last month) without allergens that is not only safe to eat but delicious!
    Reply
    • Jessica says

      January 21, 2015 at 9:24 pm

      Annie, I would have done the same. None the wiser! Thank you for sharing your comment, enjoy!
      Reply
  40. Jennifer Tanier says

    November 22, 2016 at 6:42 pm

    My pie was amazing last year so I'm making it again this year but now see I ran out of orange juice and don't have apple cider. Can I use all lemon juice? Was hoping to make it tonight, thanks!
    Reply
    • Jessica says

      November 22, 2016 at 7:22 pm

      Yes, that can work too! You may want to add another tablespoon of sugar to offset the extra lemon.
      Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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