My mom’s favorite pie is apple so since my parents were here for Christmas I made a dairy free, gluten free and sugar free apple pie. My mom is diabetic so I used stevia instead of agave in my filling. The apples were a bit tart and it could have used a little more so I adjusted my recipe accordingly.
This was the second time I made pie crust from this recipe and while my pies aren’t beautiful they are delicious and the crust is flaky. Both times I had to cook it a little longer than recommended, though, in order to get the crust brown. Next time I’m going to try an egg wash on top.
Dairy Free, Gluten Free, Sugar Free Pie Crust
1 cup white rice flour
3/4 cup corn starch
3/4 cup tapioca flour
1 tsp xanthan gum
3/4 tsp salt
2 tsp stevia
1/4 cup shortening
1/2 cup vegan margarine, at room temp.
1 Tbs white vinegar
2 Tbs ice cold water
Combine dry ingredients and whisk together. Add shortening and margarine and mix with a pastry blender until dry ingredients are incorporated and dough resembles small pebbles. Mix together egg, vinegar and water in a larger bowl. Slowly combine dry ingredients into the liquid ingredients. Knead until it forms a consistent dough. Form dough into two balls. Cover in plastic wrap and chill for at least a half hour (can be chilled for several hours). Roll balls out between lightly rice floured sheets of waxed paper until about an 1/8 of an inch thick.
Gluten Free Sugar Free Apple Pie Filling
6 cups peeled, sliced pie apples (I used Jonagolds)
2 tsp lemon juice
1-2 Tbl stevia, based on tartness of apples
2 Tbl rice flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
2 Tbl vegan margarine
In large bowl, combine ingredients until apple slices are coated with the ingredients. Pour into a prepared pie pan and cover with top crust. Crimp edges with either your fingers or a fork and slice vent holes in the crust. In a pre-heated 425* degree oven, cook pie for 15 minutes. Reduce heat to 350* and cook for another 35-45 minutes until crust is golden and filling is bubbling.