Healthy Vegan Apple Pie with Gluten-free Almond Crust


With autumn right around the corner, the apple season is really blooming. Every year on my birthday in October we would serve a nice large apple pie along with whipped cream, so to stay true to tradition I decided to make a healthy interpretation of the dish. I recommend serving this with homemade whipped coconut cream, and a dusting of cinnamon. The crust here is made with defatted almond flour, but regular almond flour works fine as well. I love the taste almond flour brings, and another favorite recipe of mine that includes this is my Apple Almond Pancakes.

For order's sake, I did try to make the lid as elegant as possible, but I made the bottom crust a bit too thick, leaving me with too little dough for the lid. Due to that, I had to quickly make some more (skipped the resting in the refrigerator step) and patch it up as well as I could. So despite what it might look like, the dough was incredibly easy to work with and the consistency was very much like regular pie dough.









Ingredients:


Filling:
  • 3-4 red apples, peeled and cored
  • 1 cup soft dates
  • 1 1/2 tsp lemon juice
  • Vanilla essence
  • Cinnamon
Directions:
  • For the crust follow all the directions written in the separate post, except use almond flour instead of oat flour. 
  • Start making the filling by blending the dates, lemon juice, vanilla essence and cinnamon together in a food processor/blender. Slice the cored apples into thin wedges and place them in a bowl (depending on the size of your pie form use 3 or 4 apples). It is up to you whether you chose to keep the peel off or on. Using a rubber spatula scrape the blended dates out of the food processor and into the bowl along with the apples, and mix this thoroughly (see picture below).










  • Press the crust dough firmly into a pie form, making sure that the crust is very thin. Since you will be making a lid, reserve half of the dough for that. Remember that if the crust end up being to thick the almond flour taste will completely over-powder the dish! Add in the filling and sprinkle on some additional cinnamon, before placing the lid onto the pie (see picture below), and slicing 3 holes on the lid. To make the lid just use a rolling pin and gently place it on top of the pie, and using a fork (or your hands) to close the edges.
  • Bake in the oven at 150 degrees Celcius/300 degrees Fahrenheit for 40-60 minutes, or until the top is golden and the apples are tender. Let it rest for about 5 minutes before serving and serve it with homemade whipped coconut cream!

I hope you try out this recipe, and let me know if you have any questions in the comment section down below!

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