LeGrand’s Apple Pie
Time required: 30 minutes
Yield: 1 very large pie crust with a double crust
INGREDIENTS
*Note pastry making should be done with a scale for the best results!
Pie crust:
- 220g (1 ½ cups) LeGrand vegan butter – must be ice cold
- ¾ cup ice cold water – must be ice cold
- 1 tbsp apple cider vinegar (keeps crust tender)
- 105g (¾ cup) oat flour
- 105g (¾ cup) white rice flour
- 105g (¾ cup) tapioca starch
- 80g (½ cup) potato starches
- 35g (¼ cup) millet flour
- ½ tsp himalayan pink salt
Apple filling:
- 6-8 apples – use as many varieties as you can easily find. Adds to the flavour and texture.
- 1 cup coconut sugar
- 1 tbsp cinnamon
- A few pats of butter
I have made so many apple pies to test the various combinations of gluten free flours and I have to tell you pir making is such a relaxing activity! I dip my fingers in the flour and turn the butter around and what pleasure pulling out my mother’s old wooden massive rolling pin!
Except for the occasional sourdough bread on the weekends I am gluten free so it was really important to create a pie crust that has no white flour. This pie is delicious and I hope you enjoy making it too!
During this process of pie crust discovery and learning I found the most extraordinary website and pastry chef! Bojongourmet.com is a must for any budding pastry chef who wants to explore gluten free baking. Not only are Alanna’s recipes delicious and creative, they are full proof! Here are links to her pie pastry that is an excellent choice. I encourage you to check them out!
https://bojongourmet.com/gluten-free-pie-crust-whole-grain/
https://bojongourmet.com/paleo-apple-pie-gluten-free-vegan/
INSTRUCTIONS
Pie crust:
- Cut the butter into large chunks (tablespoon size is good) and put in the freezer for 20-30 mins.
- Fill your water and put it in the freezer so it’s icy!
- Weigh each of your flours and salt. Fastest route is a large bowl on the scale and add each flour directly into the bowl. Mix well.
- Add the very cold butter pieces to the flour mixture and gently break up between your fingers as you run the butter through the flour. It’ll take no more than a couple of minutes to get to the size of peas.
- Add the vinegar to ½ cup of your freezing cold water. Set aside the ¼ cup of ice water until after.
- Slowly add the water and vinegar to your flour/butter mixture. Mix until you can gather the mixture into a ball. Use the rest of the water to gather the bits that are hanging around the bottom of your bowl.
- Put the dough in a plastic wrap and leave in the fridge overnight.
- The following day when your dough is ready to be rolled out take it out of the fridge and cut in half. Put the other half back in the fridge.
- Shape your dough into a disk and spread some white rice flour on your countertop. Tap a bit of flour on your rolling pin and roll out your lovely gluten free crust!
- Note: A trick I’ve been doing lately that helps keep from adding too much flour is I first spread a sheet of plastic wrap on the countertop. Then I lay the dough on top and roll it out.
- Once you have rolled out your dough lay it out across your pie plate or flip the plastic on to your pie plate.
- Crimp the edges and don’t forget pinpricks across the bottom of the pie crust.
Apple filling:
- Preheat your oven to 350 degrees and put a baking sheet on the second level of your oven to catch any drippings from the pie.
- Prepare your apples. Peel and chop. Then I cut very thin slices and spread the apples in a fanlike process across the pie. Gently pilling the apples on top of each other.
- Pour the sugar and cinnamon over the apples. Add a few pats of butter.
- Roll out your top layer crust the same way you rolled out your bottom crust.
- Lay it across the apples and crimp the 2 pie crusts together. Make sure to cut slashed across the pie to let out the steam! Very important or your pie will have too much juice from the apples.
- Cook for 45 mins., but check after 40 mins to be certain that your crust is just right.
- Let your pie sit for an hour before serving. Enjoy!
