I hope to post a vegan and gluten-free apple pie recipe very soon. In the meantime and if you’re not gluten intolerant, please enjoy this vegan and gluten-full deep dish apple pie.
You don’t actually need a food processor to make the crust but I’m very lazy sometimes.
Deep-dish apple pie
250 g all-purpose flour
100 g whole-grain spelt flour (or white spelt flour)
200 g very cold vegan butter, cubed
a pinch of salt
(100 mL) cold water
1,5 kg apples, peeled and sliced
100 g raw sugar
5 g cinnamon
1 teaspoon almond milk (or other non-dairy milk or creamer)
raw sugar, for sprinkling
In a food processor, using the plastic blade, blend the flour, butter and salt until slightly crumbly. Add cold water gradually until it forms a dough. You might need more or less than 100 mL. Plastic wrap the dough and cool for at least 30 minutes. In the meantime, prepare the filling. In a saucepan, cook the sliced apples and raw sugar on medium heat for 5 minutes. Add the cinnamon. Let cool.
Preheat oven to 210°C.
Roll out 3/4 of the dough and place on a buttered and floured pie dish. Remove the excess dough. Fill the dish with the apples
Roll out the rest of the dough and cut it into strips. Form a lattice on top your pie crust. Brush the top with almond milk and sprinkle with a generous amount of sugar.
Bake for 50 minutes, placing a foil on top if it starts burning.