Apple Pie (Vegan, Wheat-Free)
Apple Pie is a great holiday classic to take plant-based, because the key component is already plants (apples)! Picking a clean/healthier shortening for the crust and substituting wheat flour for Einkorn flour lowers the inflammation. However, there's still added sugar so keep this a special occasion treat and watch the portion sizes!
Apple Pie is one of the least-bad holiday desserts if you make a few modifications. I make the crust from a shortening made out of organic coconut oil and palm oil, combined with Einkorn flour. The apples are a blend of honeycrisp for natural sweetness, and granny smith for tart.
They key to making a good pie is the crust, and that all comes down to technique. In a nutshell, you need to make sure not to mix away all the little lumps of shortening (that's what creates flakiness as it bakes), and you do this by keeping everything cold so the shortening doesn't melt into the flour before it goes into the oven. I've described several tips in the Instructions that come from the most amazing pie shop I've ever known - Livin the Pie Life. They also posted a great video tutorial on Facebook that you could check out.
- 12 oz Einkorn Flour (Roughly 3 cups. All Purpose)
- 1 1/8 cup Shortening (Basically 1 cup + 2 tbs. I use Nutiva shortening made from organic coconut oil and palm oil. It has a pretty yellow color from the palm oil that looks just like butter!))
- 1 tsp Kosher Salt
- 1 1/2 tsp Sugar
- 1/2 - 3/4 cup Water (Add gradually until the dough comes together. It's not exact.)
- 6 Apples (3 Honeycrisp, 3 Granny Smith)
- 2 tsp Lemon Juice
- 1/2 cup Brown Sugar
- 1/4 cup Sugar
- 3 tbsp Arrowroot Starch
- 1/2 tsp Cinnamon
- 1/2 tsp Kosher Salt
- 1/8 tsp Nutmeg (Or a "pinch")
- Make the "Pie Crumb"
Measure out the shortening and spread into a thick layer (1/2" - 1") on a sheet of parchment paper. Set in refrigerator for 1-2 hours until cold and hard. Cut into cubes (1/2"-1")
Mix the flour, salt and sugar in a large bowl with a whisk. Mix in the cubes of shortening.
With a pastry cutter, cut the shortening into the flour until only pea-sized lumps of shortening remain. When you have only a few larger pieces, you can just use your fingers to break them up.
Store in refrigerator until ready to roll out the crust (at a minimum a couple hours to re-cool the shortening, but up to several days if you don't have time to make the pie yet.
- Make the dough disks
Pour the ice water into the pie crumb in a slow stream while tossing the pie crumb with your hand or a spoon. Periodically check to see if the water is adequate by pressing the dough together and seeing if it sticks. Add water slowly until the dough adheres.
At this point, form 2 balls and smush down slightly into disks. Wrap the disks in plastic wrap if storing overnight; or otherwise, can just separate with parchment and cover the bowl.
Refrigerate for a couple hours.
- Roll out the Crusts
Dip the disks in Einkorn flour and set on a pastry mat.
With a rolling pin, roll out 1 disk at a time. Livin the Pie Life recommends rolling out from the center and not making the edges too thin. Rotate the disk with each roll (e.g., 90 degrees) to prevent it from sticking to the pastry mat.
Place the bottom crust in the pie pan. Set the top crust to the side.
- Prepare the apples and toss with sugar, starch, spices
Peel the apples and cut into slices however thick you want the apples to be (I usually do ~1/8").
Combine the sugars, arrowroot, salt and spices in a medium bowl until well blended. Add the apples and toss to coat
- Assemble the pie
Pour the filling into the bottom crust. Brush water around the edges of the bottom crust.
Place the top crust over the apples.
Fold the excess of the crusts under to fit the shape of the pie pan. Pinch the edges to seal.
If desired, wet the top crust with water and sprinkle Demerara or other course sugar on top to decorate.
- Bake
Cover the edges of the pie with a foil collar to prevent over-browning
Bake for 60 minutes at 400 degrees F
Remove the foil collar in the last 5 minutes of baking to brown.
Remove from oven when top crust is lightly browned and filling is bubbling.
Making a beautiful pie does take some skill. Crust is difficult to work with. You have to keep it really cold since shortening melts easily. But that cold crust is difficult to roll and tears and sticks easily. My circular pies usually end up pretty patched.
An easier alternative is to make your pie as more of a casserole or cobbler. Grease the bottom and sides of a glass baking dish, and pour your apples directly into the glass pan. Then roll out your crust in more haphazard pieces and set on top of the apples - more like making a cobbler. It's ok if there are holes and if the pieces overlap. I also do this as a side dish with extra apples and it's just as popular as the circular pie!