Let’s get ready to CRRUMMBLEE!
Here’s another classic fall recipe coming your way.
As I’m sure you realize by now, Fall is my all time favourite season. But like all great things, it’s short lived. Before the season even got started I promised myself I wouldn’t let it pass me by.
I made sure I lined up a bunch of ‘basic‘ fall festivities. You know, pumpkin carving, hiking, getting lost in corn mazes and apple cider sipping.
But what I was most looking forward to doing was visiting a local apple orchard. What’s better than fresh, locally grown, in season produce?
There is something so juicy about going out and harvesting your own food. It’s almost like you respect it more because you put the time in to get it onto the table. You’ve gotta take pride in that!
The day I visited the apple farm couldn’t have been any more perfect. It was a super warm sunny day (hello t-shirt weather), and there were plenty of apples to choose from. I filled up my bag with an assortment of honey crisp, macintosh, and sunrise. 🍎
I was on a mission to make my first ever apple pie, and of course, it had to be vegan. ✌🏼
Since this was my first time making a pie…nevermind a vegan pie – I knew I was going to need to call in the baking experts.
The pie pastry was inspired by Bunner’s Bakeshop Cookbook by Ashley Wittig and Kevin MacAllister. These two local entrepreneurs saw the need in Toronto for a bakery that caters to those with food sensitivities AND tastes just like traditional baked goods. 🙌🏼
If you’re up for the challenge of making a pie from scratch, this pie turned out to be some oozy apple goodness.
Once you’ve got the pastry made up- the rest is easy peasy.
Quick tip: when you’re cutting the apples, be sure to slice them super thin.
Before you know it your house will start smelling as sweet as a bath & body works candle…and one that you can actually EAT.
- 1 cup brown rice flour
- 1 cup 1 to 1 gluten-free baking flour
- ⅓ cup arrowroot starch
- 1 tablespoon organic golden sugar
- 1 teaspoon xanthan gum
- 1 teaspoon ground cinnamon
- ¼ teaspoon Himalayan salt
- ½ cup Earth Balance buttery sticks
- ½ cup Earth Balance shortening sticks
- ½ cup cold water
- 6 cups thinly chopped apples (leave peel on)
- ¾ cup organic golden sugar
- 1 tablespoon lemon juice (optional)
- 2 tablespoons of 1 to 1 gluten-free baking flour
- 1 teaspoon grated zest of one lemon
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ cup packed brown sugar
- ½ cup 1 to 1 gluten-free baking flour
- 3 tablespoons Earth Balance buttery sticks
- Bring the butter and shortening to room temperature.
- In a bowl, cream together the butter and shortening using a potato masher, fork or hand mixer.
- In a second bowl, whisk together the dry ingredients.
- Gradually add the dry ingredients into the creamed butter mixture, mixing with your hand or fork.
- Add the cold water a splash at a time until everything is combined.
- Using your hands flatten dough into a disc. Wrap in plastic
wrapand refrigerate for at least an hour.
- Preheat oven to 375 degrees F.
- Remove the dough from the fridge, and roll out using a rolling pin on a well-floured surface. Should be about ¼ inch thick, and 10 inches in diameter.
- Transfer to a 9-inch pie plate. Set aside.
- In a large bowl, blend all filling ingredients; spoon into the pie shell.
- In a second bowl blend together the brown sugar, gluten free baking flour, and cinnamon.
- With a fork add in butter until the topping is crumbly.
- Sprinkle well to cover the apple filling.
- Bake in
ovenfor 40-45 minutes on the middle oven rack. or until the crust is medium golden brown.
- Check after 30 minutes. If the top is already a bit too brown, cover with foil.
The Earth Balance shortening sticks might be hard to find, as I believe they are being discontinued. If you can't hunt them down, you can replace the shortening with coconut oil instead.
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