APPLE CRUMBLE PIE

A twist on the classic apple pie perfect for fall! It can easily be made allergen friendly, gluten-free and vegan.

Ingredients

1 9” Pie crust (I use Wholly wholesome, or gluten-free pie crust)

2.5 pounds of apples, peeled, cored, and sliced 1/4 -inch thick (About 5-6 Granny Smith, Honey Crisp, Fuji, and/or Pink Lady apples)

2 tbsp Lemon juice

1/2 cup Light brown sugar

1/4 cup All-purpose flour (or Gluten-free flour)

1/4 tsp Salt

1 1/2 tsp Ground cinnamon

1/4 tsp Ground nutmeg

1 tsp Vanilla extract

Crumble Topping

1 1/4 cup All-purpose flour (or Gluten-free flour)

1/2 cup Light brown sugar

1 tsp Cinnamon

1/2 tsp Salt

1/2 cup Unsalted vegan butter, melted and cooled

Steps

1. Roll out the chilled pie dough.

   Filling:

2. Peel, core, and slice the apples. Toss with the lemon juice in a large bowl.

3. Add the sugar, flour, vanilla extract, cinnamon, and nutmeg. Then, toss to combine evenly.

4. Pour the apples into the frozen pie crust, pressing them down into the crust and mounds slightly in the center.

5. Set filling aside as the oven preheats at 400F, allowing time for the apples to begin letting off their juices.

6. Place pie on a baking sheet and bake the pie for 20 minutes.

   Crumble:

7. Combine the flour, sugar, cinnamon, and salt in a small mixing bowl.

8. Pour in the melted butter and mix with a spatula until large clumps form.

9. Remove the pie and sprinkle the crumble over the apples.

10. Reduce the oven temperature to 350F and bake for another 50-55 minutes, or until the crust is golden brown, filling is bubbly, and the apples are soft when a skewer is poked in the center.

11. Tent the pie with foil at any point if the curst is browning too quickly.

12. Let the pie cool completely at room temperature, about 4 hours, before slicing. This allows time for the filling to thicken up.

    1. Enjoy with a scoop of Cocowhip!

ALLERGENS: May contain wheat.

Tip: If the butter is too warm, the mixture will form a glob instead of crumbles. If needed, put the mixture in the fridge for a few minutes, then break it up with your hands.

Tip: Cold pies are much easier and less messy to cut.