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Gluten free apple pie

Serving: 2 | Prep time: 20 minutes | Cooking time: 20 minutes | Skill: Tricky

"A healthy vegan gluten free apple pie. Using coconut palm sugar has more nutritional value than your normal addictive white refined sugar, coconut palm sugar is also high in vitamin B12."  Tash x

Pastry:

90g vegan butter or coconut oil room temperature
25g coconut palm sugar
185g gluten free flour
1 tsp xantham gum
¼ tsp pink salt

Filling:

450g apples chopped
3 tbsp coconut palm sugar
1 lemon juice and zest
½ tsp cinnamon
2 tbsp water

    Method:

    Pre-heat oven to 175 deg fan.

    To make the pastry, put the coconut palm sugar, gluten free flour, xantham gum and pink salt into a bowl and mix together. Mix in the vegan butter (or coconut butter) until it becomes a crumb like texture. Squeeze together to form a ball.

    Split the dough into two pieces. You are now going to roll it out and the best way to do this is between two pieces of clingfilm. To do this cover a chopping board with cling film then place one piece of the dough down and then put another layer of clingfilm over the top. With a rolling pin then roll out the dough between the clingfilm till its about ½ cm thick.

    Carefully life the top layer of clingfilm off and with your hand on the underside of the lower piece of cling film flip it over slowly so that the pastry side is face down into your oven proof pie dish.

    Repeat the rolling of the dough for the other half of the pastry and leave to one side.

    Put the base of the pastry in the pie into the oven to cook for 15-20 minutes until its golden brown.

    While its in the oven you need to make the filling. Put the chopped apples, coconut palm sugar, lemon juice and zest, cinnamon and water into a pan on a medium heat for approximately 7 minutes or until the apples are starting to soften and the water absorbs.

    Take the pie base out of the oven and fill with the apple filling.

    As you put the pastry into the pie use the same method to put the top over the filling.

    You can then use the left over pastry to make little patterns like leaves and put on the top.

    Use an egg white to stick them on and with a brush you can brush the egg over the top so to make it shiny. If you are vegan you can simple use water.

    Push the sides down around the edge and then put into the oven for another 15-20 minutes until the top is golden brown

    Take out and serve with a delicious dollop of raw ice-cream!

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    Comments

    Tali:

    I made the apple-sauce part of this recipe with a pinch of granulated stevia instead of the coconut sugar (just because) and had it with a homemade gluten free pancake and a dash of sour cream. It was so yum! ‘Zesty’ and ‘pang’ with flavour. I let the apples cool in the pot with the zest so the flavours were a bit stronger, then removed the large pieces of zest afterwards. Mmmmmmm – that part of the recipe alone was super.

    Sep 21, 2016

    Donyell:

    Gee wiiseklrl, that’s such a great post!

    Feb 08, 2016

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