Originally published November 26th, 2017. BUT BEFORE YOU SCROLL CHECK IMPORTANT INFORMATION THAT IS INCLUDED IN THE BLURB. We enjoyed the apple pie served with vegan vanilla ice cream.įOR THE FULL LIST OF INGREDIENTS, SCROLL TO SEE THE RECIPE CARD AT THE END. You will notice that I baked my pie at 350 degrees F for 1 hour and 10 minutes, the reason I slow-baked it was to prevent the topping from burning and to make sure the apples were cooked until tender and juicy. If you don’t have non-dairy butter, then you can substitute with coconut oil (not melted) for the crust, you will find you might need more coconut oil more like 6-7 tablespoons, and add enough cold water to form into a dough. I used a blend of vanilla, cinnamon, and nutmeg but you can substitute with a blend of cardamom and coriander for a cinnamon substitute. You can also use a variety of tart apples such as Jonagold, Melrose or Winesap and sweet apples in the recipe, such a Gala, Honeycrisp, Fuji, Braeburn. This is my favorite store-bought Gluten-Free Vegan Pie Crust. You can use my recipe for your crust, or use a store-bought one. If you haven’t made apple pie, it is very easy to make. I decided to prepare this apple pie with a crumb topping, which turned out exceptionally well. However, I also wanted to make something with apples, similar to my Apple Crumble Muffins. I made a delicious Sweet Potato Pie for Thanksgiving that was a big hit. This holiday season I have been in the mood to bake.
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