The Best Vegan Gluten Free Apple Pie - The Blender

Name: 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)

www.theblendergirl.com

This is the best vegan gluten free apple pie I've ever had. This recipe from The Art Of The Pie cookbook is epic, and is always a show-stopper.

View full recipe on www.theblendergirl.com

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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)