Gluten Free, Vegan, Soy Free


Pie Crust: 3/4 cup brown rice flour, 1/4 cup potato starch (not flour), 2 TBsp tapioca starch, 2 TBsp white rice flour, 1 TBsp sugar, 1/2 tsp xantham gum, 6 TBsp Vegan, Soy-free Earth Balance Butter (red tub) cold, 3 TBsp plain applesauce, 2 tsp fresh lemon juice. (Double the recipe for a top and bottom pie crust.)

Apple Pie Filling: 8 granny smith apples, 1 cup of sugar, 2 tsp cinnamon, 1 TBsp strained fresh lemon juice, 1 TBsp rice flour, 1 TBsp tapioca starch, 2 TBsp Vegan Soy-free Earth Balance Butter cut into small pieces.


To make the crust, add all dry ingredients in a large bowl of a standing mixer and thoroughly whisk together. With the wire whip attachment on your standing mixer, slowly add the chilled vegan butter in small pieces to the dry ingredients until it resembles coarse meal. Next, using the paddle attachment, add the applesauce and lemon juice and continue to mix until a mixture forms a ball. The dough will be sticky. Place the dough on wax paper or plastic wrap and form into a ball. Top the dough ball with another piece of plastic wrap and roll out with rolling pin into a flat circle. If using right away, place in refrigerator for 10 minutes. After chilling dough, continue to roll dough out gently until size for 9-inch pie dish is reached. Gluten free pie dough is more fragile, but you can pinch it back together once in pie dish. I actually doubled my dough recipe to make the lattice pie crust for the top. I used the traditional finger pinch to create the fluted rim on the top of the pie shell. Prick dough a few times with a fork, then partially bake this bottom pie shell at 350 degrees for 10 minutes.

Preheat oven to 375 degrees. For the apple pie filling, first core, peel and slice all 8 granny smith apples. Next combine apples with sugar, rice flour, tapioca starch, cinnamon and lemon juice. Let stand for 15 minutes, stirring often with a wooden spoon. Pour mixture into par-baked pie shell. Dot the apples with the cold butter pieces. Next roll out your pie dough for the top. I used a pizza cutter (or a pastry cutter) for the lattice strips. Again, because this dough is really fragile, be prepared to gently lift the strips onto the pie and piece together as needed. Seal any ends together with cold water. Another option would be to use a cookie cutter for cutting dough pieces in festive shapes to cover the top. Sprinkle the top with a little sugar and cinnamon.

Bake the pie for 30 minutes at 375 degrees. Continue to bake, lowering oven temperature to 350 degrees until fruit is bubbling and fork tender. Remove to cool for a few hours at room temperature.