Saturday, November 29, 2008
My contribution this year to Thanksgiving was making pies. Margo, my baby sister, and I made three pies - a pecan pie, a pumpkin pie, and a vegan apple pie (more recipes to come). We decided last minute that instead of a regular two crust pie, we wanted to make our pie with one crust and then an apple crumble topping. This was a good choice. I only got to eat a piece of it, but that one piece was great.
Vegan Apple Crumble Pie
Crumble topping adapted from the Joy of Cooking
1 recipe vegan gf pie crust
6 apples, mixed kinds (we used 2 granny smith, 2 honeycrisp, and 2 rome I think), peeled and cut into slices
2 t cinnamon
2 T sugar
1 vanilla bean (or 1 t vanilla)
2/3 c rice flour (or rice flour mix)
2/3 c chopped pecans (perhaps leftover from making pecan pie?)
2/3 c brown sugar
a big pinch of salt
4 T Earth Balance, melted*
Preheat oven to 350. Combine apple slices, 1 t cinnamon, 2 T sugar, and scrapings from vanilla bean (or 1 t vanilla) in a bowl, then set aside. Roll pie crust out and place in your pie plate. Combine rice flour, pecans, brown sugar, salt and remaining 1 t of cinnamon in a bowl. Pour over melted Earth Balance and stir until everything is fairly combined and clumpy. Spread apples over pie crust in pan, and sprinkle crumble topping over. Bake 30-40 minutes until crust edges are lightly browned, apples are softened, and topping is golden. Serve hot with ice cream, or cold for breakfast.
*Of course you can use butter and make this not vegan. There is no sad vegan taste to this pie, this is a pie that the gluten-eaters might want to take a piece home with them when they leave, even though(!) it's vegan and gluten-free.