Vegan Apple Pie

A fit vegan pie to enjoy holiday season with no guilt!

It’s THAT time of the year, with Thanksgiving, Christmas, New Year celebration, family gathering and all the holiday baking! It’s happening!

After my sugar-free and dairy-free pumpkin pie is not time to share an equally delicious recipe for a fit apple pie which is vegan and super easy.

The crust is made using the same flour mix of my pumpkin pie recipe, while the filling is simple apples, spices, lemon juice, pecans and maple syrup.

Let’s get this holiday baking started, shall we?

Ingredients (makes a 20 cm pie):

for the crust

  • 25g GF oat flour
  • 45 g Kamut flour
  • 30 g almond flour
  • 45 g rice flour
  • 1 g xantan gum
  • 30 g almond butter (all natural)
  • 30 g melted coconut oil
  • 2 tbsp coconut sugar
  • almond milk (as needed)

for the filling

  • 2 red apples
  • 10 pecans, shelled
  • juice of 1/2 lemon
  • 20 g maple syrup
  • 1 tsp ground cinnamon

Start off by chopping up the apple (keep the skin if you like) and mix them with the remaining ingredients

In a bowl gather the ingredients for the crust and mix together until you get a smooth and soft dough.

Divide the dough in 2 equal parts. Roll out one into a circle and lay it on a 2 cm baking dish

Drop in the filling

Then roll out the second half and use it to cover your pie, sealing well the edges together

Using a sharp knife make some cuts on the top of the crust, brush it with milk and sprinkle with coconut sugar (optional).

Bake in pre-heated oven at 180 for about 25-30 min

Let the pie cool down completely, then serve it up or store it at room temperature for up to 3 days.

This is serve it up with some whipped cream of vanilla soy ice cream if you fancy

Seriously SO YUMMY!

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.