Low Sugar Apple Pie Filling Recipe Gluten Free Vegan

Homemade Classic Vegan Apple Pie Recipe The …

WEBSep 27, 2021 · Refrigerate the pie for 30 minutes while you preheat the oven to 425F. When the oven is ready, place a pie onto a baking sheet, …

1. First prepare the pie crust. Double the recipe and follow the directions listed in the Flaky Vegan Pie Crust recipe card, completely step 4. The only change you’ll need to make is when making the dough into a disk, separate it into 2 disks (one for the bottom crust, one for the top). Chill the disks for 30 minutes.
2. Continue on to follow step 5 through 7 with only 1 disk, rolling it out to be the bottom crust. Once the crust is in the pie dish, refrigerate the pie crust again, and proceed on with making the apple pie filling.
3. Combine the thinly sliced apples in a bowl with the lemon juice, arrowroot powder, vanilla extract, and spices until evenly coated.
4. Remove the pie dish and the second disk from the fridge. Pour the apple filling into the pie dish, arranging the apples so that they’re laying flat. Add in the tbsp vegan butter/coconut oil in cubes on top of the apples. Set aside.

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Apple Pie gluten free + vegan Vanilla And Bean

WEBNov 16, 2018 · Whisk the nut milk and apple cider vinegar together in a spouted measuring cup. Set aside to rest for 5 minutes. Meanwhile in …

1. Whisk the nut milk and apple cider vinegar together in a spouted measuring cup. Set aside to rest for 5 minutes.
2. Peel, core and slice the apples 1/4" thick (a little over is okay). You'll have about 16 C (1.5kg) of apples after slicing. Use your hands to gently toss the apples with the sugars, bourbon if using, cinnamon, nutmeg, salt, vanilla paste or vanilla extract, and lemon juice. Place the apples and juices into a large heavy bottom Dutch oven or large stock pot and cook on medium, gently stirring frequently, allowing the juices to simmer for 10-15 minutes. The apples should be just fork tender. I prefer a tender crisp apple so I cook for about 11 minutes. For a softer set, cook for 13-15 minutes. Remove from heat and gently stir in the corn starch.
3. While the apples are cooling, melt a bit of coconut oil and brush onto the bottom, sides and edges (very important (!!) get those edges) of a 9" (22cm) pie plate (I prefer glass* - see note). Roll out the pastry between two sheets of parchment to about 1/8" (3mm) thick - no thinner and about a 12" (30cm) circle. Sometimes I add a sprinkle of water (1/4 tsp) over the pastry if there's too much cracking. Gently remove the top parchment piece and using the rolling pin, roll up the pastry with the bottom layer of parchment in tact. Flip the pin over so that the pastry is now facing the pie plate, center the pastry and gently unroll. Carefully remove the parchment that is now on top of the pastry. There will be some breaking. Gently form the dough into the pie plate. Trim the edge of the pastry to about 1" beyond the edge of the plate. Tuck the pastry edges under as best you can, patching any thin areas with dough that has broken off (think play dough). We want the dough to be of about the
4. Strain the apples, shaking the apples to drain off juices. Discard the juice. Pour the apples into the pastry lined pie plate. Nudge the apples into the pastry, arranging them so that there are few gaps between apples. Arrange the curved sides of the apples along the edges as best you can to maximize space. Use your hands to gently press the apples down, wiggling and nudging, while creating a smooth dome.

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