Before I get into describing this luscious apple pie, I wanted to mention that our blog has a whole new look. I've added an About Us page and the ever-important Recipe Index! Now you'll easily be able to find the recipe you are looking for. Thank you everyone for your feedback through emails and comments over the last two years!
And now onto this nutritious gluten-free, vegan Apple Pie! I first created this crust for a potato-pea pakora recipe. Everyone loved it so I decided to create it into an apple pie. The dough isn't your normal pastry dough because I don't use a saturated fat. Instead I use a mix of grapeseed oil, applesauce, ground chia seeds, and baking soda to create the flakiness. This dough only requires two flours, one of which is Superfine Sorghum Flour . You'll want to purchase this flour, don't be tempted to use a regular sorghum flour. The end result will be very grainy. The Gluten-Free Mall sells this flour. It isn't sold anywhere here in Bellingham that I know of so I have to order it.
Gluten-Free Deep Dish Apple Pie
Enjoy a little slice of Autumn with this fresh apple pie. My favorite baking apple for pie is McIntosh. I core them and slice them as thin as possible for a perfect pie. A faster way to do this is to core them and use the slicing disc on your food processor and you'll have all the apples sliced in about 60 seconds! To grind chia seeds, use a coffee grinder or the dry container of your Vita-Mix (this is what I use). I use coconut sugar because it is a low-glycemic sweetener but you could also use maple sugar, Sucanat, or an organic cane sugar.
Crust: 2 cups superfine sorghum flour 3/4 cup tapioca flour 1 teaspoon xanthan gum 1/2 teaspoon sea salt 1/2 teaspoon baking soda 2 tablespoons ground chia seeds 1/2 cup hot water 1/4 cup unsweetened applesauce 1/2 cup + 2 tablespoons grapeseed oil
Filling: 6 to 8 medium baking apples, cored and sliced very thin 1/2 cup coconut sugar 2 tablespoons arrowroot powder 1 tablespoon cinnamon 1/2 teaspoon nutmeg 1 tablespoon lemon juice
Preheat oven to 350 degrees F.
Place the superfine sorghum flour, tapioca flour, xanthan gum, salt, and baking soda into a medium-sized mixing bowl and whisk together well. Place the ground chia seeds into a smaller separate bowl. Add the hot water; quickly and vigorously whisk together until gelled and thick. Add the applesauce and oil and whisk again (the oil may not combine too well, but that's okay).
Pour the wet mixture into the dry and whisk together. The dough will begin to thicken, remove whisk, and continue to combine using a spoon or knead it together with your hands. Form dough into a ball, then cut in half and form into two balls. Set aside (but do not refrigerate) for a few minutes while preparing the apple mixture.
Place all ingredients for the filling into a large bowl and toss together well. Set aside while rolling out the dough. Set out a deep dish 9-inch pie plate.
Place one dough ball onto a pice of waxed paper or parchment paper. Place another piece on top of the dough. Roll out dough into a large circle in between the paper. Peel off the top piece and place dough into the pie plate. Seal up any tears in the dough if needed. Pour apple filling into pie plate. Roll out second dough ball like the first. Carefully place over the apple filling and crimp edges together. Make a few slits in the top of the dough to let steam out.
Bake for about 55 to 60 minutes. Cool for abut an hour before serving. Source: www.NourishingMeals.com