So, if there’s one thing I take super seriously, it’s pie. I’ve been talking the good talk about one of my famous pie recipes for sometime now over on my podcast and on Instagram, and since you guys requested. The recipe is finally here! But what makes this recipe extra special is my SUPER EASY 5 minute gluten-free & vegan homemade pie crust recipe!
In my opinion, this truly is a year-round pie recipe. I mean seriously, there’s always an occasion to pig out on apply pie and I’m about to give you plenty of reasons to head over to your kitchen right now and whip one of these out!
I just have to say for any fellow Michael Jackson fans or family out there, some of you have picked up on the name of my recipe, and yes its not a rumor, but “apple head” was inspired by Michael’s trademark term he’d call the people he loved. We love you Michael!
Anywho, I’m gonna try not to get off track here. So BRING ON THE PIE! I recently posted a reel on Instagram kinda summing up how I make my famous pie crust. So hit that play button below folks.
It’s actually much easier to make pie crusts from scratch then you’d think! In short, what flour you use is important but not as important as the moisture ratio of wet ingredients. You want to make sure you use the proper ratio of chilled ice, solid coconut oil and dry ingredients.
Whip out a food processor or blender (food processor preferred), add in your flour, coconut sugar, sea salt and pulse until fine and thoroughly mixed. Then, add in solid coconut oil and pulse again until a crumbly mixture forms.
I always set aside a small bowl filled with cold water or ice water (you can plop in someone cubes in you don’t have cold water already) and add in those tablespoons one at a time. I always start with 5 and see how it goes. Pulse until the crumbly batter becomes softer. You’ll need to scrape the edges of the container and mix throughout. Add in more tablespoons (but don’t overdo it) until a doughy ball mixture forms.
SECRET TIP: Once that glorious dough is formed, pick it up out of the food processor and place on a sheet of wax paper and kneed until flatter. Then, place another wax paper sheet on top of the dough batter and roll with a rolling pin until smooth flat and round. Removing the top wax sheet, I hold the bottom half and flip into a coconut oil greased pie baking dish. This takes practice but really isn’t difficult. I believe in you 🙂
Once in the pie dish, kneed the dough so that it’s distributed evenly throughout, making sure there is enough dough to fill empty spaces and edges. Place that sucker in the oven at 350 degrees for 15 minutes, and cover with foil to avoid any dripping.
Remove after 15 minutes and add in and layer the sliced green apples and crushed pecans, then pour in spice mixture, date syrup, maple syrup and almond milk. Place back into the oven at 350 for another 40 minutes and remove once crust is golden and apples are soft. Test the crust to make sure the edges aren’t too dry and the inside isn’t too moist.
Top with an ice cream of choice (coconut vanilla or like a salted caramel hits the spot!) I’m so proud of this pie and it’s become one of my trademark recipes that people often request year-round. Not to mention the baking process is loads of fun and I’m not just talking about the spontaneous batter food fights!
Gluten-Free Vegan Applehead Spice Nut Pie
My famous apple pie recipe is finally here. It's gluten-free, vegan, golden and full of nutritious goodness!
Ingredients
For The Crust
- 1 Cup + 2Tbsp Gluten-Free Flour of choice (I used Faba Bean)
- 2 Tbsp Cup Coconut Sugar
- 1 Tsp Fine Sea Salt
- 1/4 Cup Solid Coconut Oil
- 5-8 Tbsp Cold Water
For The Pie
- 4 Medium Sized Green Apples
- 2 Tbsp Date Syrup
- 2 Tbsp Maple Syrup
- 3 Tbsp Nut Milk of Choice (I use almond or oat)
- 2 Tsp Cardamom
- 4 Tsp Cinnamon
- 4 Tsp Nutmeg
- 2 Tsp Pumpkin Pie Spice
Instructions
for the crust
- Preheat the oven at 350 and grease a pie baking dish with coconut oil, set aside
- In a food processor, add in the flour, coconut sugar and sea salt, then pulse until mixted and fine
- Add in the solid coconut oil and pulse again until a crumnly mixture forms
- Taking one tbsp at a time, add in 5 Tbsp of cold water and pulse until mixure starts becoming more moist, sticky and soft (you may need to add up to 8 tbsp) until a soft doughy ball forms in the processor
- Remove the dough ball (it should be soft, smooth and moist without being wet or too dry) and place on a sheet of wax paper kneeding it flat
- Add another sheet of wax paper on top and use a rolling pin to flatten, smooth and round.
- Remove the top wax sheet and hold the bottom of the bottom sheet, flipping into the baking dish. Kneed the dough in the dish filling empty spaces and covering evenly on dish edges and sides.
- Cover with a foil sheet and place in oven for 15 minutes
For the pie
- After removing the pie crust from the oven, set aiside and peel/slice the apples
- Add in and layer the apples, pecans and in a mixting bowl, mix the spices with the maple syrup and date syrup and pour into the baking dish
- Cover with foil and place back in the oven for another 40 minutes
- Remove once crust edges are golden brown and apples are soft, let cool, add ice cream of choice and dig in!
Notes
TIP - Make sure once the pie is done that the crust edges aren't too dry (if so, brush with a little coconut oil)
- My wax sheet trick, takes some practice but once you get the hang of it, it comes easy and will make all your future homemade pie endeavors quick and easy!
- Also make sure when making the pie crust that you add in the water tablespoons at a time, so that the batter isn't too dry or too wet. The type flour used will determine how many tbsp you use until the dough ball forms naturally in the food processor
