Gluten Free and Dairy Free Apple Pie 

It's pie season! and we have a lovely warm and wonderful holiday pie for you that will deliver all of the holiday goodness you expect but with an allergy friendly twist! 

Ingredients

PIE CRUST

• 1 ¼ Cup 1:1 Gluten Free Flour 
• 1 Tbsp. of Sugar
• ¼ Tsp. of Salt
• ½ Cup + 2 Tbsp. Unsalted Vegan Butter
• 5 Tbsp. Ice Water
• 1/2 Tsp. Amoretti® Vanilla Butter Extract

FILLING

•  6 Granny Smith Apples
• 2 Tsp. Vegan Butter
• 6 Tbsp. Sugar
• 1 Tsp. Cinnamon
• 1/4 Tsp. Nutmeg
• 1 Pinch of Salt
• 2 Tsp. Lemon Juice
• Slurry - 4 Tbsp. Cornstarch + 1/2 Cup Water
• 5 Tbsp. Sugar
• 2 Tbsp. Vegan Butter

Directions

PIE CRUST

1. Combine Flour, sugar and salt add cold cubed butter with a pastry blender until you get pea-sized chunks.
2. Add ice cold water, one tablespoon at a time, mix all together. If too dry add more water until it blends to form a loose dough.
3. From into a tight ball and wrap in plastic wrap.
4. Allow to cool in fridge for at least 2 hours.
5. Dust a piece of parchment paper with your gluten free flour, place another piece of parchment paper on top of the dough and roll out using a rolling pin into a 12 inch circle.
6. Place your dough into your favorite pie dish and press into the dish, repair any cracks and crimp edges.
7. Place in fridge to cool again.

FILLING

1. Set oven to 425° F
2. Peel and cut apples to desired size.
3. Sauté the apples in the 2 tbs of vegan butter until slightly softened.
4. Add 6 tbs of sugar, and allow to simmer.
5. Add salt, nutmeg, cinnamon and lemon juice.
6. Make your corn starch slurry (mix cold water and cornstarch together) and add to apples.
7. Remove from head and add the additional sugar and butter.
8. Allow mixture to cool before adding to your pie crust.
9. Wrap edges of crust in aluminum foil to avoid burning, and remove the covering the last 15 minutes of baking.
10. Bake your pie for 30-40 min.