Apple pie with a flaky buttery crust, warm apples, a touch of cinnamon, and vanilla ice cream on top melting through every single delicious bite. It’s a little slice of heaven. I’m on a mission to recreate all of my favorite recipes in a way that follows my new health and nutrition protocol… gluten free, vegan, and no or limited sugar…. and still keep the same delicious flavor as the traditional recipes. Here’s another one – Dutch Apple Pie reinvented.
Making a traditional homemade crust is next to impossible to perfect. Yeah… so… try making it without the glue (gluten) to hold it together. HA! Let me repeat myself in case you didn’t hear me the first time. HA! Anyone who tells you that this is easy is smoking the wacky weed. It’s not easy, but it’s do-able. And if I can do it, you can do it too. Thank goodness I’m not a fan of double-crust pies, so with this Dutch version of apple pie, you only have to make one crust. Whew!
My Mother-in-Law makes the best crust. Ever. She uses the traditional Crisco recipe and it never fails her. I substituted Crisco with organic coconut oil and it tasted just as flaky and buttery as the crust I used to enjoy. If you follow me on Instagram, you would have seen pictures from the apple pie fail the first time I made this. The crust and filling both fell apart. And not in a good way.
I found that giving the crust some alone time in the fridge was a good thing. Let it hang out for a spell and will work a little better for you. Place parchment paper both above and below the dough ball as you roll it out. Take the top piece off, flip the flattened crust into the pie dish, and then remove the second piece of parchment. The good thing is that if it does break apart as you are putting it into the pie dish, just “paste” it back together.
I like using literally one drop (or two if you live on the wild side and are crazy like that) of Cinnamon Essential Oil instead of traditional Cinnamon spice. You can use either, but I love the depth of flavor that the oil brings to the apples, especially when you strip the recipe of “normal and traditional good tastes” like gluten and sugar.
Since traditional caramel sauce is full of sugar, I topped the apple pie with some Sea Salt Caramel Love Bean Fudge. The first time I tried it, it definitely didn’t taste like caramel. But after probably the second or third time, I got used to it, and it’s an awesome substitute for a caramel-like sauce flavor.
The only thing that would make this perfect is a scoop of Vanilla Bean ice cream on top. In my head of course. Not in reality. But for you… go for the real deal or appropriate dairy-free substitute!
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What about you? Do you enjoy making pies from scratch?
Love, hugs, and an apple pie a day…