Perfect Vegan Gluten Free Pumpkin Pie 2016

ppp-2016

Perfect Vegan Gluten Free Pumpkin Pie 2016

15oz pumpkin puree ( 1 1/3c or one can)

1/4c coconut sugar

1/4c maple sugar

1/2c coconut milk/cream (can)

1T coconut manna

1T coconut oil

1T Kudzu root or arrowroot (blended with 2T water)

2t cinnamon

1/4t nutmeg

1/4t allspice

1”piece of fresh ginger

1t vanilla

½” piece of fresh turmeric

1/4t pink salt

Add the kudzu root into a small dish and mix with the water a spoon until most of the root is dissolved. Add this into the blender with the rest of the ingredients.

In the blender, add the all of the ingredients including the kudzu slurry. Blend until completely smooth and creamy- taste it and adjust the flavors (more vanilla, more sweet, more ginger, more spice etc.).

Pour the filling into your prepared, uncooked, piecrust and bake for 35-40 minutes, or until it smells and looks done. The crust should be golden brown and the filling will still be just a bit soft and have beautiful cracking on the top. Remove from the oven and let cool completely before transferring to the refrigerator to set. Refrigerate for at least 4-6 hours, preferably overnight.

 

Gluten Free Apple Pie with Cinnamon Crumble Topping

*gluten free apple pie

I can’t believe this crust, I can’t believe this pie, and I can’t believe I made it….It’s SO FRICKEN DELICIOUS.

Served topped with Coconut Bliss Vanilla Ice Cream.…to die for….

Gluten Free Apple Pie with Crumble Topping

Crust:

1T cold vegan butter

4T cold coconut oil

1-1/4c Bobs Red Mill GF All Purpose Flour, or your favorite GF mix.

1/4t pink salt

1/4c coconut sugar

4-6T ice cold water

Sift the GF flour, sugar, and salt into a large mixing bowl. Add the cold butter and oil in 1T scoops and cut the oil into the flour using two knives or a pastry cutter. The end result should look like a sandy crumb or meal. There should not be any large chunks of oil; you want smallish bead sized bits of fat encased in the flour.

Add ice water 1T at a time using a wooden spoon to mix it in, grabbing the flour as you go. Only add as much water as you need to help it come together to form a ball.

With the soft dough, gently work it to form a ½ inch thick disc. Lay the disc into your pie dish or tartlet pans and gently use your hands to form it into the pan, working the crust up along the sides. Gently coax it from the center out working to get it the dough evenly spaced and as uniformly thick as possible all around on the bottom and sides- feel for thickness as you spin the pan. Work the dough up the sides of the pie dish. You can leave a straight no fuss edge or I like to make a curve design by pressing my knuckle in between the pie dough and my finger knuckle.

Place the crust into the fridge for 15-20 minutes to allow it to firm up.

Filling:

4 Pounds Firm Apples (8-9), peeled, cored, sliced

2/3c maple syrup

1 lemon, juiced

1 drop DoTerra Lemon Essential Oil– or food grade essential oil

3T virgin coconut oil

2-3T Bobs Red Mill GF All Purpose Flour

1T cinnamon

1/4t pink salt- more if desired

Mix all of the ingredients together; the apple slices, lemon juice, essential oil, maple syrup, coconut oil, cinnamon and salt and set aside.

*Do not put filling into the fridge just before spooning into the crust, as the oil will set up.

Crumb Topping: 

2/3c Bobs Red Mill GF All Purpose Flour

2/3c coconut sugar

3T coconut oil- solid or chilled

1T cinnamon

1/4t pink salt

In small bowl mix together the flour, sugar, salt and cinnamon. Add the chilled coconut oil and cut in using a fork or two knives, mix until you have a course, crumb.

Assembly

Preheat the oven to 400 degrees. Make sure the oven is hot prior to adding the pie!!!

Take the prepared crust out from the refrigerator.

Using a slotted spoon, layer in the apples, heaping them in the center. Sprinkle all of the Crumble Topping over the whole pie. Using a solid spoon, ladle in all of the juices from the apples over the top.

Reduce the heat to 375 degrees

Bake for 35-40 minutes or until the topping is golden browned and apple filling is bubbling.

Wait at least 30-40 minutes prior to serving. AMAZING with Coconut or vegan Vanilla ice cream.

Perfect Gluten Free Pumpkin Pie

Gluten free pumpkin pie

This pie is DELICIOUS. I mean, seriously good. Serve it up with some Coconut Whipped Topping or a side of vegan vanilla ice cream…..I love love love this pie. Happy Holidays!!!!

Perfect Gluten Free Pumpkin Pie

The Filling:

1 1/3c pumpkin puree (1 15-ounce can or cooked pumpkin puree)

1/4c maple syrup

1/4c maple sugar

1/2c unsweetened cashew cream (1/4c cashews/ 1c water blended)

1T coconut oil

2t pumpkin spice (or choose a mix of allspice, clove, ginger, cinnamon & nutmeg)

2T Kudzu root (blended in the cashew milk)

2”piece of fresh ginger

1/2″ piece of fresh turmeric

1T fresh lemon juice (omit if fresh is not available)

1/4t pink salt

1t vanilla

The Crust:

3T cold vegan butter

3T cold coconut oil

1-1/4c Bobs Red Mill GF All Purpose Flour, or your favorite GF mix.

1/4t pink salt

3T maple sugar

4-6T ice cold water

Prepare the Pie Crust:

You can make both the filling and the crust ahead of time- the crust you can make a day or two in advance and keep in the fridge. If you are preparing in one day, make the crust, chill it and then prepare the filling. Your dough should be ready to roll out after about 30 minutes in the fridge.

 Sift the GF flour, sugar, and salt into a large mixing bowl. Add the cold butter and oil in 1T scoops and cut the oil into the flour using two knives or a pastry cutter. The end result should look like a sandy crumb or meal. There should not be any large chunks of oil; you want smallish bead sized bits of fat encased in the flour.

Add ice water 1T at a time using a wooden spoon to mix it in, grabbing the flour as you go. Only add as much water as you need to help it come together to form a ball.

Once a loose ball of dough is formed, transfer onto a piece of plastic wrap and work gently with your hands to form a ½” thick round. Wrap firmly and chill for a minimum 20 minutes, you can prepare and store for up to 2 days. Let it  warm back up a little before using but not quite to room temp. You don’t want it too warm or it can get too soft to handle.

I uniformly press the hell out of it into the pie plate and then let it set for 10 minutes prior to filling.

Prepare the filling:

In a blender or vitamix, make the cashew cream (1c water/ 1/4c cashews) and pour 1/2c of the cream into a small glass.

Add the kudzu root and mix with a spoon until most of the root is dissolved. Add this into the blender with the rest of the ingredients.

In the same blender, add the all of the ingredients including the kudzu cashew cream slurry. Blend until completely smooth and creamy- taste it and adjust the flavors (more vanilla, more sweet, more ginger, more spice etc.). Set aside and roll out your dough.

To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. It will crack, don’t worry, you will mostly be pressing this into the pie plate with your hands- you just want to get the dough as thin as possible before hand. Any holes or cracks you can patch with no problem.

To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully flip it as center as possible over the pie pan.

Once in the pan, gently use your hands to form it into the pan, working the crust up along the sides. Try to get the pie up as uniformly as possible all around. You can leave a straight no fuss edge or I like to make a curve design by pressing my right knuckle in between the pie dough and my left pointer finger knuckle and thumb.

Pour the filling into piecrust and bake for 45-55 minutes, or until it smells and looks done. The crust should be golden brown and the filling will still be just a bit soft and have beautiful cracking on the top. Remove from the oven and let cool completely before transferring to the refrigerator to set. Refrigerate for at least 4-6 hours, preferably overnight.

Perfect Gluten Free Crust

*gluten free pie crust

So I used an all purpose GF flour that usually has a bitter taste to it- I am telling you- you can not tell that this is a GF crust- it is certainly not the same as a crust made with traditional pastry flour HOWEVER…this shit is BOMB. I mean, the taste was yummy, it was crunchy, it didn’t get gummy…I LOVED IT! Because there is no gluten in the dough, you don’t have to be so precious with it, don’t man handle it for Christ’s sake but you don’t have to worry about your dough toughening up if you over work it.

Perfect Gluten Free Crust

3T cold vegan butter

3T cold coconut oil

1-1/4c Bobs Red Mill GF All Purpose Flour, or your favorite GF mix.

1/4t pink salt

3T maple sugar

4-6T ice cold water

Sift the GF flour, sugar, and salt into a large mixing bowl. Add the cold butter and oil in 1T scoops and cut the oil into the flour using two knives or a pastry cutter. The end result should look like a sandy crumb or meal. There should not be any large chunks of oil, you want smallish bead sized bits of fat encased in the flour.

Add the ice water, 1T at a time using a wooden spoon to mix it in, grabbing the flour as you go. Only add as much water as you need to help it come together to form a ball. Don’t smash the dough, think of it more as collecting it into a ball.

Once a loose ball of dough is formed, transfer it out onto a piece of plastic wrap and work it gently with your hands to form a 1/2 inch thick disc. Wrap and chill for 15-20 minutes. If not using right away you can store it for a couple of days tighlty wrapped in plastic wrap. Let it warm back up a little before using but not quite to room temp. You don’t want it too warm or it can get too soft to handle.

To roll out the crust, unwrap the disc and place it between two good size layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. It will crack, don’t worry, you will mostly be pressing this into the pie plate with your hands- you just want to get the dough as even and thin as possible before hand. Any holes or cracks you can patch up with more dough with no problem.

To transfer the crust into your pie dish, remove the top layer of paper and gently lay it over the pie dish face down on top of the crust- use the support of the wax paper to quickly but carefully flip it as center as possible over the pie pan.

Once in the pan, it is mostly about evenly distributing the dough. Gently use your hands to form it into the pan, working the crust up along the sides. Try to get the pie up as uniformly as possible all around. You can leave a straight no fuss edge or I like to make a curve design by pressing my right knuckle in between the pie dough and my left pointer finger knuckle and thumb.

I uniformly press the hell out of it into the pie plate and then let it set for 10 minutes prior to filling.

For a pre-baked crust, put this into a 350 degree preheated oven for 10-15 minutes or until golden brown on the edges. If you are making a pie where the recipe calls to bake the crust and the filling together, pour the filling into pie crust and bake for anywhere from 30-40 minutes, depending on the filling.