Last weekend David was feeling inspired to bake a pie, but with me in the house, we have to re-create things to be gluten, dairy and egg-free. That didn’t really seem very possible to me at the time we were in the grocery store, but as it turns out, it is possible and it can taste good too! It was also a pretty simple recipe!
Gluten, Dairy, Egg-Free Apple Pie
Makes 1 9 inch pie.
This recipe is modified off of the Bob’s Red Mill Gluten-Free Pie Crust recipe.
Ingredients For the Pie Crust
1/2 bag of Bob’s Red Mill Gluten-Free Pie Crust
10 Tbsp. Earth Balance Buttery Spread
5 Tbsp. ice cold water
Directions for the Pie Crust
1. Pour 1/2 bag of gluten-free pie crust into a food processor (or bowl).
2. Add 10 Tbsp. Earth Balance buttery spread.
3. Pulse 10 times – 1 second per pulse
4. Pour mixture into a bowl
5. Add 5 Tbsp. cold water (1 Tbsp. more if needed)
6. Mix together. The mixture should resemble coarse sand.
7. Wrap the dough and refrigerate for 50 minutes.
Ingredients for the Apple Pie Filling
4 lbs. of granny smith apples peeled and cored
1/2 cup + 1 Tbsp. sugar
1 Tbsp. fresh lemon juice
Zest from 1 lemon
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 cup almond milk
Directions for the Apple Pie
1. Cut apples into 1/4 inch slices and place into a bowl.
2. Add 1/2 cup sugar, lemon, lemon zest, salt, nutmeg, cinnamon and stir to coat.
3. Divide the dough in half for the bottom crust and top crust.
4. Roll out the bottom crust dough into a pie pan.
5. Put the apple filling into the dish.
6. Roll out top crust and place over filling cutting three slits in the top (or cut slices and weave them over the pie).
7. Place pie in the freezer for 10 minutes.
8. Brush the top crust with 1/2 cup almond milk and 1 Tbsp. sugar.
9. Bake on center rack for 25 minutes at 425 degrees.
10. Reduce temperature to 376 degrees moving baking sheet to lower rack and bake for 30 more minutes. Crust should be golden brown and the apple filling should bubble.
That’s it – easy as 1, 2, 3.
Are you intimidated to bake pies?
What’s your favorite kind of pie?