Caramel Apple Pie ~ Vegan & Gluten Free

The Autumnal Equinox is such a special time to celebrate, you have the harvest to give thanks for from all the fruits and vegetables the land has grown and the Harvest Moon on October 1st this year right after Mabon (Wiccan Thanksgiving) from the 22nd-29th, that with the shift of seasons. Anytime during this would be ideal for casting spells & baking pies. This year I celebrated by baking an Apple Pie, blessed with healing energy & intentions, I finished my spell by topping my pie with the Triple Moon Goddess Symbol.




RECIPE:


~ filling ~


~ 6-8 apples, sliced (peeled/unpeeled)

~ 1/4 cup vegan butter

~ 1/4 cup flour of fhoice (AP / GF AP)

~ 1 cup water / canned coconut milk (either work great!)

~ 1 cup sugar of choice (I used coconut sugar)

~ 1 tsp cinnamon

~ 1/4 tsp ginger

~ 1/4 tsp nutmeg

~ 1/8 tsp cloves

~ pinch of salt of choice


~ crust ~


2 1/2 cups flour of choice (AP or AP GF)

1 teaspoon salt of choice

1 tablespoon sugar of choice (for this apple pie, I used coconut sugar)

1 cup very cold butter of choice (cubed)

4 to 8 tablespoons ice water


DIRECTIONS:


~ crust ~


~ prep the pie crust 1-12 hours before using ~


~ mix your flour, sugar & salt into a large bowl, take your very cold cubed butter and cut into your flour blend with a pastry cutter or food processor until incorporated, slowly add 1 tbsp at a time of your cold water stirring with a spoon, you may need to use your hands a bit at the end until you've reached a uniform ball, refrigerate minimum 1 hour before use or overnight.

~ divide into two balls and roll out to the size of your pie shell, gently place one in the bottom fixing it to the sides (optional but you can poke holes in the bottom with a fork!), add your pie filling and top with the other rolled crust, tightening up the edges by pinching it together all around the pie.



~ filling & pie ~


~ preheat oven to 425 F ~


~ melt butter in a small pot over low-medium heat, once butter has melted, whisk in the flour and cook for about a minute or two until fragrant, whisking often, slowly add the water/milk a few tbsp at a time continuously whisking until smooth and creamy, meanwhile add your spices & salt to your sugar and whisk into your pot, turn off the heat and whisk until smooth, thick & glossy.


~ assemble your pie shell, add in slices of apples, then pour your caramel filling all over the apples, top with your pie crust and fasten the edges by crimping them.


~ bake at 425 F for 40-45 minutes





Thank you so much ~ Happy Baking ~ Enjoy ~

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