applepie_blog_580
Recipe provided by Closer To Your Food
Nothing says Independence Day Celebration like Apple Pie. Let Chef Lauren of Closer To Your Food tantalize you with this scrumptious Vegan, gluten-free and low sugar Apple Pie recipe. It’s the perfect way to enjoy a not-so-guilty guilty pleasure. Of course it works as an any time of year snack but is particularly tasty dessert for a patriotic long-holiday weekend.
8 oz sorghum flour
6 oz white rice flour
4 oz potato starch
2 teaspoons xantham gum
1 teaspoon guar gum
1 teaspoon sea salt
12 oz all vegetable shortening, very cold
3-4 oz filtered water
6 pink lady or semi-tart apples, cored and sliced (you can leave the skin on for more nutrients)
1 tablespoon orange juice
1 orange, zest
2 cups water
1/4 cup organic corn starch
1/4 teaspoon sea salt
1 teaspoon cinnamon
1/4 cup zylitol crystals
2 teaspoons agave nectar or honey
Evenly combine all of the dry ingredients in a large bowl with a whisk.  Add in the shortening and with a fork or dough cutter, blend the fat and dry mix until it is crumbly like gravel, with lumps about the size of a pea.  Add in your water one ounce at a time and mix well, you can use your hands here.  You are looking for a nice soft dough. If it is sticky, add a little more potato starch (you may not need all 4 ounces of water depending on your climate). Roll the dough into a ball and place in a zip-lock bag, refrigerate for 30 minutes.
Remove the dough from the fridge and divide the dough into two even balls.  Reserve one half and leave it in the fridge.  Between two sheets of parchment paper or plastic wrap, roll out the dough about 1/8” thick circular shape with a rolling pin. Lightly remove the top layer of plastic and gently place the dough into a round pie tin or dish.  Gently push the dough down into the dish so that it sits evenly.  Take a sharp knife and trim around the edge of the dish to remove any excess dough hanging over the edges.
Using a fork, puncture the base of the dough in the pie dish about 5 times and transfer into a 350 degree oven for 7-10 minutes (the dough is being par or blind baked).  Remove from the oven and set aside to cool.
In a large pot over high heat, add all of the filling ingredients and stir well.  Bring it to a high simmer and cook for about 30 minutes or until the liquid has reduced by half.  Set aside to cool.
Take the other half of your dough out of the fridge and roll it out about 1/8” thick in another circular shape between two pieces of parchment or plastic wrap. Gently peel away the top layer of plastic and set aside.
Take your blind-baked pie dish and dough out.  Transfer the cooled apple mixture into the dish evenly.  Top the apple mix with your second sheet of dough and remove its second layer of plastic wrap.  Using your fingers, pinch the dough into the rim of the pie dish all the way around, or use the back of a fork to press the dough down, making a nice pattern.  Take a sharp knife and cut about a 2” cross in the middle of the pie.
Bake at 350 degrees for 30 minutes or until the dough is golden brown and cooked through. Be sure to allow the pie to cool for at least 10 minutes before serving.