This luscious gluten-free, vegan apple pie uses a slightly different type of pie crust recipe. I first created this crust for a potato-pea samosa 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 form of sorghum flour; don't be tempted to use regular stone-ground sorghum flour. The end result will be very grainy. The filling uses low-glycemic coconut sugar and blend of spices. I prefer to use tart granny smith apples or McIntosh apples in apple pies and crisps. Use a 14-cup food processor fitted with the slicing disc to quickly slice all eight apples!
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