Apple Pie

Grandmom who likes to get creative with recipes Lucky for me that no one (so far) has said, “Isn’t she creative!” or that my food is “differently different.”

subheading: For the Pastry:

½ C 1 ½ Tbs (135g) Nut Milk I use Homemade Cashew Milk

1 Tbs Apple Cider Vinegar

2 C (310g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

½ C (70g) Tapioca Flour I use Bob's Red Mill

2 Tbs Cane Sugar

1 tsp Fine Sea Salt

1 C (195g) Coconut Oil unrefined, solid

subheading: For the Apple Filling:

5 lbs (2.3kg) Whole Apples about 11 medium apples, a mix of three sweet-tart and firm varieties. I use Granny Smith, Gravenstein and apples from my neighbor’s tree, an heirloom variety of Golden Delicious* (see note)

½ C (105g) Brown Sugar packed

¼ C (60g) Cane Sugar

¼ C (65g) Bourbon, Apple Juice or Apple Cider optional* See Note

1 tsp Cinnamon ground

¼ tsp Nutmeg ground

¼ tsp Fine Sea Salt

2 tsp Vanilla Bean Paste or 2 tsp Vanilla Extract

1 ½ Tbs Lemon Juice

1 Tbs Corn Starch

subheading: For Finishing:

Nut Milk to brush the top of the pastry

3 Tbs Cane Sugar

½ tsp Cinnamon ground

Directions at vanillaandbean.com

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