A classic apple pie recipe that's vegan and gluten free. This allergy friendly recipe is sure to become a holiday favorite!
Place the gluten free flour, salt, and the organic cane sugar in a large bowl. Add the pieces of vegan buttery spread and toss to coat.
Use a pastry cutter or two buttery knives to incorporate the butter into the flour. The mixture will resemble coarse crumbs.
Add the very cold water a little bit at a time, and gently mix the dough with your hands until it comes together.
Divide the dough into two parts and pat into two disks. Wrap with waxed paper or plastic wrap and place in the freezer for one hour to chill.
Peel and core the Granny Smith apples, and slice very thin. Place them in a large bowl.
Add the sugar, cinnamon, ginger, corn starch, lemon juice, and vanilla, and toss to coat.
Pre-heat the oven to 425 degrees.
Once the dough is chilled, place parchment paper on a table or countertop, and dust with gluten free flour. Set one disk of dough on top, and sprinkle the dough with a little gluten free flour.
Place another piece of parchment paper on top, and use your rolling pin to roll the dough out between the paper. Using the parchment prevents a lot of ripping and tearing of the delicate pie crust dough.
You will want to gently roll out the dough, rotating it as you go, so that you are rolling it out evenly. The dough should be thin, but not too thin - a little less than a quarter inch thick. This article has good tips and a video on rolling out pie dough.
Gently peel back the paper, and use the bottom piece of paper to transport the crust to a 9 inch pie dish. Gently flip the paper over, and set the crust in the dish. Then you will remove the parchment from the crust, and pat it into the dish. Trim off any excess crust from the edges.
Pre-bake the bottom crust at 425 degrees for about 5 minutes. Remove the crust from the oven and add the apple filling.
Gently set the top crust on top, using the parchment paper to get it on the pie, and then remove the parchment paper.
Remove any excess crust that is hanging over the edges, and use your fingers to crimp the edges.
Use a knife to cut some vent holes in the top crust. Sprinkle a little sugar on top of the pie.
Bake at 425 degrees for 15 minutes. Then reduce the heat to 350 degrees and bake for an additional 25-30 minutes. If the edges of the crust get too brown, cover them with foil.
Allow pie to cool somewhat before serving. Serve warm or at room temperature. If you slice into it when it's hot, it will be a mess and fall apart.
Top with ice cream or whipped topping as desired.
You can make this pie the night before you need to serve it.
Store leftover pie at room temperature for up to three days. If you plan to keep it longer, store in the refrigerator.