Vegan Apple Pie Recipe | Williams Sonoma

Name: Vegan Apple Pie Recipe | Williams Sonoma
Total time: 75 min
Ingredients: 2 cups (7 1/4 oz./224 g) almond flour; 1/2 cup (2 1/2 oz./72 g) arrowroot starch; 1 tsp. kosher salt; 3 Tbs. maple syrup; 1 tsp. vanilla bean paste; 1/4 cup (2 oz./60 g) coconut oil, at room temperature; 9 medium red apples, such as Honeycrisp (about 4 lb. 6 oz./2.2 kg total), peeled, cored and cut into 1/2-inch (12-mm) dice; 1/4 cup (2 fl. oz./60 ml) fresh lemon juice; 3/4 cup (6 oz./185 g) firmly packed maple sugar or coconut sugar; 1 Tbs. ground Ceylon or other cinnamon; A few pinches of kosher of salt; 2 Tbs. coconut oil or vegan butter; 2 Tbs. arrowroot starch; <br> 2 Tbs. turbinado sugar; Dairy-free vanilla ice cream for serving

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A dairy-free and grain-free Thanksgiving recipe for apple pie crust crumble from the Williams Sonoma Test Kitchen.

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Ingredients

2 cups (7 1/4 oz./224 g) almond flour
1/2 cup (2 1/2 oz./72 g) arrowroot starch
1 tsp. kosher salt
3 Tbs. maple syrup
1 tsp. vanilla bean paste
1/4 cup (2 oz./60 g) coconut oil, at room temperature
9 medium red apples, such as Honeycrisp (about 4 lb. 6 oz./2.2 kg total), peeled, cored and cut into 1/2-inch (12-mm) dice
1/4 cup (2 fl. oz./60 ml) fresh lemon juice
3/4 cup (6 oz./185 g) firmly packed maple sugar or coconut sugar
1 Tbs. ground Ceylon or other cinnamon
A few pinches of kosher of salt
2 Tbs. coconut oil or vegan butter
2 Tbs. arrowroot starch
<br> 2 Tbs. turbinado sugar
Dairy-free vanilla ice cream for serving