Apple Pie (Grain-Free, Dairy-Free)
My memories of apple pie go way back. Thirty seven YEARS way back. In fact, I have a photo of the very moment that it became a lasting part of my memory. That’s me with my Grandmother Lila Ruth at my Great-Grandmother’s house, Thanksgiving of 1979.
You’re actually only seeing a fraction of them in the photo, but there were pies all around. I remember being very impressed by the look of them and sneaking pieces of the crust. I am also a notorious icing sneaker. My parents had to pretty much put birthday cakes on lockdown because I would surreptitiously remove an icing flower (or two) and replace the lid in such a way that it would appear to still be unopened. Of course, when it came time to light the candles, my sneaks were revealed and there would only be a few sad looking flowers left and uneven piping along the edges. (Oops!) And no one of course would believe my claims that the bakery clearly needed a better skilled cake decorator— they had my number! 😉 But I digress, back to the pie! Apple pie is of course a forever classic and I tested and retested this recipe until I was absolutely satisfied-and I really am so excited to share it with you, a lot of love went into it!
And speaking of love, you will have to add a little of your own as Grain-Free crust requires just a bit more patience than traditional glutinous crust— but it’s loads of fun to work with. The consistency is a lot like play-doh. You could easily get distracted by making little play-doh crust animals, but stay focused, you need pie!
One last thing before we head to the recipe, I recommend using either foil around the edges or a pie crust shield starting at about 30 minutes into the bake. I find the edges brown a bit too much in that last 15 minutes and the foil/protector will prevent that from happening.
Oh and one final thing, happy baking!! 😀
Peel, core and slice apples. Place them into a large bowl. Add vanilla, lemon juice and zest. In a separate bowl, whisk together brown sugar, 1/4 cup potato starch, cinnamon, salt and 1/4 tsp guar gum. Add into apple mixture and toss until distributed evenly. Set bowl aside.
Whisk together almond flour, potato starch, guar gum, sugar and salt.
Cut vegan butter into flour until a coarse meal has formed. (Regular butter may be substituted if preferred).
Create a well in the center of the mix and add 2 eggs and 1/4 cup of the water and start to work into dough. (I prefer to use my hands, but a food processor is also suitable).
Slowly add in the rest of the cold water until dough is formed. It will be stickier and more pliable than traditional dough–similar to play-doh.
Press half of the dough into the pie pan and work dough up the sides and around the edges. You may find it easier to work with the dough if you dip your fingers into water first. I keep a small cup by my working station. (Alternatively, you can roll the dough in-between two pieces of parchment paper, remove top layer and turn over onto pie pan and make any necessary adjustments.
Then pour apple filling into the pan.
Roll out the remaining half of the dough in between two pieces of parchment paper. (And not too thin, you want a little thickness for the top layer, it will be easier to work with).
Peel off top layer of parchment paper. Swiftly and carefully turn rolled dough onto pie. Peel back the paper and trim excess. It’s ok if there are cracks, they can be fixed by dipping your fingers into water and mending.
Make a few vent holes and apply an egg wash if desired. Sprinkle the top with coarse sugar, flute edges and carefully place pie into oven for 45-60 minutes (my oven takes closer to 60 minutes, but start checking in at 30 minutes). I like to place aluminum foil or a pie crust shield around the edges at this point to avoid outer edge burning.
Let pie cool before serving. Enjoy!!