Deep-Dish Apple Pie Recipe – Vegan and Gluten Free

Posted on July 10, 2011

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Last week I tried my hand at gluten-free baking for the first time.  We went to a Fourth of July party and were in charge of bringing an entrée and dessert.  We brought a cherry pie and this homemade deep-dish apple pie that is vegan and gluten-free.

Chia seeds are used in this recipe to help in replacing the saturated fats.  Chia seeds are rich in Omega 3’s, even more so than flax seeds.  They are also very high in fiber and antioxidants.

I also found out in this gluten-free quest that arrowroot flour and arrowroot powder can be used interchangeably.  The smaller packaging is more expensive though.  Store yours in the refrigerator or freezer to extend it’s shelf-life.

 

Deep-Dish Apple Pie Recipe – Vegan and Gluten Free:

Adapted from The Whole Life Nutrition Kitchen

Crust:

1 ¾  cup Bob’s All Purpose Gluten-Free Baking Flour

½ cup Almond Meal/Flour

½ cup Garbanzo/Fava Flour

1 teaspoon xanthum gum

½ teaspoon sea salt

½ teaspoon baking soda

2 tablespoons ground chia seeds

½ cup hot water

¼ cup unsweetened applesauce

½ cup grapeseed oil

Filling:

6 organic baking apples, peeled, cored and sliced very thin

½ cup agave nectar

2 tablespoons arrowroot flour or powder

1 tablespoon cinnamon

½ teaspoon nutmeg

1 tablespoon lemon juice

Preheat oven to 350 degrees.

Whisk the flours, xanthan gum, salt, and baking soda in a medium-sized bowl.   In a separate bowl, whisk the ground chia seeds and hot water vigorously.  Add the applesauce and oil, and whisk again.  The water/oil mixture will remain a bit separated.

Pour the wet mixture into the dry and whisk together.  Once the dough begins to thicken, knead it with your hands.

Divide the dough and form into two separate ball shapes.  Set dough aside while preparing filling, keeping dough at room temperature.

Place all filling ingredients into a large mixing bowl and toss together.  Set filling aside while rolling out the dough.

Place one ball of dough between two sheets of parchment or waxed paper.  Roll out the dough into a large circle between the sheets of paper.   You want your circle to be slightly larger than a 9″ deep-dish pie plate. Remove top sheet of paper and gently fold dough in half.  Lift dough and place into pie plate.  Unfold the dough and with your fingers, seal any tears in dough.

Pour apple filling into pie plate.

Roll out second ball of dough just like the first.  Place it on top of the filling, using the same fold/unfold method as before.  Seal any tears and crimp edges by pinching with your fingers.  Cut slits in the top to allow steam to escape.

Bake for 45 minutes or until golden brown.  Allow to cool for one hour before serving.