Sweet, with a hint of cinnamon spice. This vegan thanksgiving recipe will impress anyone who has a bite.
- 5 Granny Smith Apples
- 1/2 Cup Organic Brown Sugar
- 2 Tablespoons Cornstarch
- 1 1/2 Teaspoon Cinnamon ( You can also use *Pumpkin Spice)
- 1/2 Lemon Juice
- 2 Vegan Pie Crust ( I use Wholly Gluten Free Pie Crust ) *Keep the parchment paper of both pie crusts for this recipe*
- Vegan Milk (Very small amount needed) * See Notes
Pre Heat. Set your oven to 350* F
Thaw. Unwrap your wholly gluten-free crust and let it thaw for 10-20 mins before using.
Apple Prep. Peel all your apples, then core them. Slice them to be 1/4 inch thin, while keeping them all roughly the same size.
Apple Pie Filling. Throw your apple slices in a bowl, and add your brown sugar, agave, cinnamon, vanilla extract, salt, and lemon juice. Mix everything together getting all the apples coated. Pour your apples into a pot and get that on the stove over medium heat string occasionally for 15 minutes.
Cool Down. Lay out your filling on a plate or put it in the same bowl you used earlier and let the mix cool down for 8 minutes. Once cool, we are going to add the apples to your pie crust. Lay the apples evenly across the pie.
Top Pie Crust. The Wholly GF Pie crust comes in two, so you will have an extra pie crust. Grab the parchment papers that are on the pies. Lay one out over your pie tin. Form a ball with the extra dough and flatten the pie out using the second sheet of parchment on top. I use the tin to help squish it, we don’t want to go too thin. ( It’s like making a tortilla.) Remove one side of the parchment paper and place it over the pie. Lightly brush the pie with some vegan milk and sprinkle sugar/ cinnamon on top.
Bake. Poke some holes in the crust so that air can escape during baking. Place your pie into the oven, and set a 30-minute timer.
Cool Down. Let your pie cool down.
Assemble. Let’s get our pie out of the fridge. Serve on its own or with a nice scoop of vegan vanilla ice cream!
You can click here for a video of how to make the top pie crust. * 1:19
If you want to make your own pie crust here is an easy recipe to do so:
Add 1 1/2 Cups of any flour* 1 Teaspoon organic sugar* and 1/4 Teaspoon salt* into a food processor pulsing a few times to combine.
Then add 1/4 Cup vegan butter (cold)* and 1/4 Cup of *cold* vegetable shortening. Be sure to use small clumps of the shortening when throwing it in.
Process for about 8 seconds. ( it should look like a coarse meal)
While the food processor is running, drizzle in 3-4 Tablespoons ice water*
Lightly flour a clean surface and dump your dough out so we can shape it into a ball. Try to do this step quickly because we don’t want our hands to warm the ball.
Roll the dough out using a rolling pin and transfer it to a pie plate.
You can immediately use the pie crust or set it in the fridge until you are ready to use it.
(You can also use a large bowl and mix everything with a whisk if a food processor is not available.)