The Best Vegan Gluten Free Apple Pie - The Blender

Ingredients

• 3/4 cup (95g) tapioca starch
• 3/4 cup (98g) cornstarch
• 3/4 cup (116g) sweet white rice flour, plus more for rolling dough
• 1/4 cup (87g) potato starch
• 1/3 cup (41g) sorghum flour
• 1/2 teaspoon (3g) Celtic sea salt
• 1 tablespoon (12g) sugar
• 2 teaspoons Jean Layton’s Pixie Dust (recipe below)
• 8 tablespoons (112g) vegan butter stick
• 8 tablespoons (112g) vegetable shortening
• 1 tablespoon (15g) apple cider vinegar
• 5 to 7 tablespoons (60 to 84g) ice water
• Almond hemp, or soy milk, for glazing
• 10 cups heritage apples, skin on, quartered and cored, to mound up high in the pie pan
• 1/2 cup (100g) sugar
• 1 teaspoon (2g) ground cinnamon
• 2 gratings nutmeg
• 1/2 teaspoon (1g) allspice
• 1 tablespoon (12g) apple cider vinegar (or 1 to 2 teaspoons fresh lemon juice)
• 1 to 2 tablespoons (15 to 30g) apple liqueur (optional)
• 1/2 cup (73g) gluten-free all-purpose flour
• 1 knob vegan butter (the size of a small walnut, cut into small pieces for dotting the top of the filling)
• 1 to 2 teaspoons (4 to 8g) sugar, for sprinkling on top of the pie
• 3 parts golden flax seeds
• 2 parts chia seeds black or white
• 1 parts psyllium powder (ground psyllium husks)