- Pie Crust
- 1 1/2 cup sorghum flour
- 1/2 cup coconut flour
- 1/4 cup flax meal
- 1/2 teaspoon salt
- 1 teaspon sugar or agave or honey
- 2/3 cup cold coconut oil or butter
- 5 -7 tablespoons of water
- Pie Filling
- 2 tablespoons sorghum flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 raw sugar or agave or honey
- 8 -9 cups sliced apples
Last Fall, a friend visiting a local farm brought back a basket of apples and posted about it on Facebook. “What are you doing with all those apples,” I asked and then offered to make an apple pie for her. Soon, we had 7 people asking for home-made pies and I spent 4 days cooking variations of standard, gluten-free and vegan pies. There is something so wonderful than a freshly made apple pie from apples just picked from the tree.
Mix flour (sorghum flour, coconut flour, flax meal), salt and sweetener (sugar, agave or honey) in a large bowl. Cut coconut oil (or cold butter) into flour until pieces are about the size of peas. Sprinkle with the cold water a little bit at a time. While mixing dough with a fork or mixer (use pastry blades) Use just enough water to hold dough together. Divide dough into two balls and place in bowl and place in refrigerator for about 30 minutes. This will make it easier to handle, and is essential when making a gluten-free crust.
To roll out crust: take one dough ball and use a rolling-pin and line pie dish
Apple Pie filling
In a large bowl mix together all dry ingredients, sorghum flour coconut flour, flax meal, cinnamon, cardamom and sweetener (sugar, agave or honey). Add apples and mix well. Pile apples into pie dish and dot with coconut oil or butter. Cover with top, and lightly seal edges with a fork. Brush top with cream (can use vegan cream) and sprinkle with cinnamon.