Gluten Free Dairy Free Double-Crusted Apple Pie! Recipe

Shauna is right - baking by weight will change your whole world. It's kind of a commitment, having a scale and actually using it. But really, it's a commitment that will be totally worthwhile. You're not committing to something mediocre - it really will deliver.

My scale is a version the boy bought for finding postage and shipping weights, and it's a USB scale. It plugs into his computer with a USB plug, and then there's an easy program on the desktop. It tares well, is very accurate, and measures in ounces or grams.

When I read the recipe for Gluten Free Girl and the Chef's Vegan Pie Crust, I was convinced I had to make it. And the giant bowl of organic Granny Smith apples on the counter would fill it nicely. I was pleased that it was a vegan pie crust, because most every pie crust worth it's weight contains butter, and butter and I are not friends these days. So, vegan it is.

Last Year: Happy birthday to the boy! (Yep, tomorrow)

Two Years Ago: Gluten Free Shortbread Cookies

Double-Crusted Apple Pie

adapted from Gluten Free Girl's Vegan Pie Crust recipe and Better Homes and Gardens Cookbook Apple Pie recipe (2003)

[Printer Friendly]

Pie Crust.

One recipe Gluten Free Girl's Vegan Pie Crust, modified to use:

4 ounces Crisco shortening and

2 ounces coconut oil, melted and cooled

Prepare the pie crust dough as directed, replacing the total fats in the recipe with the above fats. Separate the total dough into about 2/3 and 1/3, and roll out the larger portion of dough on a plastic wrap covered cutting board. Set aside the smaller portion of dough. Put it in the fridge for 1 hour, and then remove one layer of plastic wrap (top or bottom) to expose one side of the rolled out pie crust. Place the pie pan to the exposed side, and flip the crust into the pie pan, as gently as possible. Once the crust is in the pie pan, patch any broken areas, and fold the outer edge of crust over on itself to form a higher crust around the edge of the pie. Prick the pie crust with a fork, and set aside.

Apple Pie Filling.

4 extra large Granny Smith apples, peeled, cored, and sliced thin

1 tablespoon lemon juice

1/2 cup granulated sugar

1/4 cup millet flour

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash ground cloves
A few splashes of apple cider (optional)

1 can of regular coconut milk, not shaken (so that the cream and water are separated)

In a large bowl, combine peeled and sliced apples with the sugars, flour and spices. Stir to coat the apples with the mixture, and then pour the seasoned apples into the prepared pie crust. After opening the can of coconut milk, scoop out pats of coconut cream and distribute them across the top of the pie (probably 5-7 tablespoon sized pats on top of the filling). Set aside.

Top Crust.
Remove the smaller portion of crust dough from the fridge, and roll it out on a bottom and top layer of plastic wrap. There will be less dough in this batch than in the first, and that's just fine. Remove the top layer of plastic wrap. Take your favorite cookie cutter or a knife and press or cut out shapes from the rolled out dough. Carefully lift each shape and arrange them on top of the filling and coconut cream, covering as much of the pie as you wish. There will be open spaces in the top of the pattern, but it makes the pie that much more beautiful!

Once the pattern for the top crust is in place, brush the top crust pieces with coconut milk, and then sprinkle with cinnamon.

Bake in a preheated oven at 375 degrees for 45-50 minutes, or until all the crust is golden and set, and the filling is bubbling up around the crust.

Have you tried baking in ounces or grams? If you haven't, this pie crust might change your life.