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Gluten Free, Vegan Apple Pie - Erin McKenna

Gluten Free, Vegan Apple Pie - Erin McKenna


Apple Pie
BCNYC Pie Crust
3 cups whole spelt flour, plus more for dusting
1 tablespoon plus 1/4 teaspoon baking powder
3/4 teaspoon salt
7 tablespoons coconut oil, plus more for brushing
1/2 cup plus 2 tablespoons agave nectar, plus more for brushing
2 teaspoons pure vanilla extract
3 tablespoons cold water
*Roasted apples (see recipe below)
Step 1

In a medium bowl, whisk together the flour, baking powder, and salt. Add 7 tablespoons oil and the agave nectar and vanilla to the dry ingredients and stir for 20 seconds, or until the dry and wet ingredients are completely combined. Slowly add the cold water to the mixture and continue mixing for an additional 20 seconds, or until a slightly moist dough is formed.

Step 2

Spread a piece of plastic wrap on the counter and sprinkle it with spelt flour. Dump the dough onto the plastic wrap and shape it into a 3-inch-thick disk. Wrap the dough and refrigerate for 20 minutes before using.

Step 3

Preheat the oven to 325°F. Line a baking sheet with parchment paper and lightly oil a 9-inch pie pan.

Step 4

Cover your work surface with parchment paper and sprinkle it heavily with spelt flour. Dredge the dough through the flour until it is completely covered. Using a rolling pin, roll out the dough to an even 1/4-inch thickness. Brush off the excess flour. Lift the crust and fit it into the prepared pie pan, allowing the excess dough to hang over the rim.

Step 5

Fill the pie shell with the roasted apples and spread evenly. Fold the excess dough back over the apples, folding and pleating to create a rustic-looking pie. Brush the dough lightly with oil. Place the pie on the prepared baking sheet and bake on the bottom rack for 20 minutes. Remove the pie from the oven and brush the crust with agave nectar. Return to the oven and bake for 11 minutes longer, until browned.

Step 6

Let the pie stand for 15 minutes before slicing and serving. Store the pie, covered with plastic wrap, at room temperature for up to 3 days.

*Roasted Apples

1 pound Granny Smith apples, peeled, cored, and diced into 1-inch cubes

1 pound Pink Lady apples, peeled, cored, and diced into 1-inch cubes

1 tablespoon ground cinnamon

1/2 cup agave nectar

1/4 cup fresh lemon juice

Preheat the over to 325°F. Line a baking sheet with parchment paper.

In a medium bowl, toss together the apples, cinnamon, agave nectar, and lemon juice until the apples are completely coated. Spread the mixture over the prepared baking sheet.

Bake the apples on the center rack for 35 minutes, rotating the sheet 180 degrees after 20 minutes. The apples will be soft. Let the apples stand for 30 minutes, or until completely cool. (The roasted apples can be stored in an airtight container in the refrigerator for up to 1 week.)

From Babycakes by Erin McKenna, (C) 2009 Clarkson Potter