This vegan gluten-free apple pie is the best remake of the traditional version. Rich buttery flavor with tender sweet apples using healthy ingredients!
Peel and slice apples. The thinner you slice them, the more they will soften. I slice thin, about ⅛ inch thick. Peeling is also optional, you can leave the peel on if you prefer.
Mix the rest of the filling ingredients in a bowl, whisking until smooth.
Add the sliced apples and mix to coat.
If haven’t already, put raw pie crust into pie dish by rolling over the rolling pin and slowly transferring to pie dish. See pie crust post for photos.
Put apple filling into raw pie crust.
If using a top pie crust, you can either top it full by rolling it over the rolling pin as you did the bottom one, or you can cut strips of crust and create a lattice topper. Cover top with half of the strips in one direction. Then take each strip one at a time and carefully weave them over and under the strips you already put down. See post for photos.
If you chose, brush with water/maple liquid.
Bake for 40-45 minutes until nice and golden. If the crust begins to burn, cover with foil and continue baking.
Allow to cool and serve! Top with ice cream if preferred.
Notes
The type of apples you use will contribute to the end result. Some varieties are sweeter and juicier than others, and different ones also yield to different textures when baked. See post for more info.
This makes one pie, nutrition facts include a top pie crust and account for the pie to be cut into 10 pieces.