Saturday, June 7, 2014

American Classics: Red Apple Pie

Pie is one of the ultimate American classics. Apple, cherry, pecan...there's nothing like a slice of pie for dessert or for breakfast with a strong cup o' Joe.  Friday was Pie Day. I baked a red apple pie from scratch. If you want to impress your friends with your DIY skills, try this recipe. It's easy as pie...

Though it may seem complicated in this age of premade frozen pie crusts, it is really easy to make one from scratch. I used gluten-free flour and coconut oil to construct a simple crust that is as flaky as any pie crust should be. Here's a short stop-motion movie to demonstrate:

Red Apple Pie
  • For the crust
  • 3 cups all-purpose gluten-free flour
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon nutmeg
  • 1 cup solid (chilled) coconut oil
  • 8 tablespoons ice water
  • For the filling
  • 4 red apples, chopped
  • 1 inch ginger root, grated
  • 1/2 cup maple syrup
  • 1/4 cup brown sugar
  • 1/4 cup cornstarch
  • 1 tablespoon cinnamon

Combine the flour, salt and nutmeg in a large bowl.
Cut in the coconut oil with a fork or two knives (or pulse in food processor).
Add the ice water and divide dough in half.
Roll dough into two balls, wrap in plastic and chill for at least 1 hour.
Combine apple slices, grated ginger, cinnamon, maple syrup and cornstarch in the large bowl.
Roll out one ball of dough for the bottom crust and place in pie pan.
Pour filling into pie crust.
Roll out the second ball of dough for the top crust.
Trim crusts and crimp edges. Cut a few vents in the surface.
Bake at 375°F for 40 minutes.

Tips and Tricks:
You can roll your crust out on any well-floured surface, in the traditional way, but if you want to make it easier to pick up the crust, here's a trick I learned from my mom: wet your counter top and stick a sheet of plastic wrap to it, then roll out your dough on top. You can lift the sheet of plastic wrap and easily transfer your crust to the pie plate.

Somehow I never seem to have a rolling pin. In a pinch, an empty wine bottle works quite well.

This crust recipe works for savory pies and quiches as well. If you like it sweet, just add a couple tablespoons of sugar to your crust for dessert pies.

Use the tines of a fork to crimp the edges together, or just use your thumb to indent some ridges.

Vents can be cut in any clever design. I made an "A" for apple.

I shared this recipe in the first Virtual Vegan Linky Potluck!


  1. Wow, looks amazing! I'm going to try it tomorrow night! Laura

  2. Hey you! Good to see you at our first weekly Potluck :-)!