The smell of cinnamon, pumpkin everything, holiday décor–it’s just about too much for me to handle! My old routine was to stock up on those little sugary orange pumpkins with the green stems–and eat about a bag a week. I’m telling you, I really did have a sugar addiction!
Now, I’ve learned to incorporate REAL foods into my fall routine, and this recipe is just too cute for words. It has the traditional flavor of Apple Pie, but comes in individual portions and has more apple than crust. I know, I know, the crust it the best part. But this recipe helps me have the best of both worlds–the taste of fall and nostalgia AND the promise of something good without the guilt.
These would be extremely cute (and crowd-pleasing) for your next fall get together or dinner club.
Make them soon and pair with some apple cider. Then call me, and I’ll come over 🙂
1. Cut the top portion off of 4 Granny Smith Apples.
Using a knife and a spoon, carve out the middle, discarding the parts with seeds. Save the parts that are just apple for a later use.
2. Peel & chop and additional apple and place in small bowl. Sprinkle the lemon juice on top and set aside. Then combine spices, sugar, and flour. Stir well.
3. Cover the bottom of an 8 x 8 pan with water. Fill the prepared apples with the apple-spice mixture and place in pan.
4. Make the gluten-free pie crust. Make sure to add more flour if necessary, as well as cover the rolling pin with flour to keep from sticking. You want the dough to be tough, not oily or wet.
5. Cut the dough into small strips. Cover the apples in a lattice pattern or however you choose! Have fun with your creations!
6. Cover with foil and bake in a 375 degree oven for 20-25 minutes. Take foil off and bake for an additional 20-25 minutes. When the apples are almost done baking, melt a spoonful of butter (I used Earth Balance Soy Free spread–which is vegan). Remove apples from oven, and brush tops with the melted butter. Sprinkle coconut sugar and cinnamon on top! Enjoy immediately!
- 5 Granny Smith Apples
- 1 teaspoon lemon juice
- ¼ cup coconut palm sugar
- ½ t cinnamon
- 1 T gluten free all-purpose flour (or regular flour if you aren't gluten free)
- ¼ cup gluten free all purpose flour
- 1 t coconut palm sugar
- 1-2 T water
- 2 T coconut oil, frozen for 10-15 minutes
- pinch of salt
- spoonful of vegan butter
- sprinkle of coconut sugar
- sprinkle of cinnamon
- Preheat the oven to 375 degrees.
- Cut the tops off of 4 of the Granny Smith Apples.
- Using a knife and a spoon, carve out the middle of the apples, discarding any pieces with seeds.
- Peel and chop the 5th apple and put in a small bowl.
- Stir in the lemon juice to the chopped apple.
- Add the sugar, cinnamon, and flour to the apple mixture. Stir until well combined.
- Fill the 4 prepared apples with the sugar-apple mixture.
- Put enough water to cover the bottom of an 8 x 8 pan and place the four prepared apples inside.
- To prepare the crust, put the flour in a small bowl.
- Add the frozen coconut oil and using a biscuit cutter or fork, cut it in the flour until the coconut oil resembles the size of peas (like you are making biscuits).
- Add the remaining crust ingredients. Start with 1 T of water and gradually add more if necessary. You want the dough to be tough like crust, not wet or oily.
- On a flour dusted surface, roll out the dough until flat, dusting the dough and roller as necessary so the dough doesn't stick.
- Cut into small strips and place on top of prepared apples in a lattice design or design of choice.
- Cover with foil and bake at 375 for 20-25 minutes.
- Remove foil and bake for another 20-25 minutes.
- When the apples are almost done baking, melt the butter.
- Take apples out of oven, and brush butter on top of the crust.
- Sprinkle with coconut sugar and cinnamon.
- Serve warm with apple cider and your favorite vanilla (vegan or non-vegan) ice cream!