Gothic Granola

Another Apple Pie

This post has two geneses: as Fall rolls around to Northern Colorado (37 degrees yesterday, what?!), TC requested an apple pie, after I made Key Lime Pie a few weeks ago.

One of the two things I didn’t do before I left DC was to make VGF pie with my friend Andi. This is for you, Andi, since it’s unlikely I’ll be back in DC to bake pie with you anytime soon.



I make probably a pie a month, maybe every two months. There are so many delicious combinations waiting to be veganised and de-glutenised! This particular recipe differs from my first VGF apple pie iteration because instead of roasting or cooking down the apples, I covered them in lemon juice and sugar. In a few hours, the hygroscopic sugar leeched about half a cup of liquid out of the apples.


When you get down to it, there’s not much difference between regular pie technique and VGF pie technique. Following TC’s advice, I froze a stick of Earth Balance vegan butter and grated it into the flour for the crust…with a microplane, which was not following his advice. The margarine won’t get rock hard, but it’ll be firmer than refrigerated EB. I’d never done that before, but I made really flaky crust, as advertised.


The use of xanthan gum in the crust is key for mimicking gluten in wheat flour. The crust doesn’t need to rest very long before rolling because there’s no gluten to develop. The vodka trick for piecrust (substituting vodka or cider vinegar for a tablespoon of ice water) also doesn’t apply here since there’s no gluten. This recipe was exceptionally straightforward to modify. The crust isn’t as cohesive as traditional crust, but then again, it’s never going to be without an egg or a pile of of xanthan gum. My crust took almost nine tablespoons of water; it’s also very dry here in Colorado. Nevertheless, the taste is there, and my non-vegan, non-gluten-free testing panel of neighbours appreciated the pie.




My use of coconut sugar is purely stylistic; it doesn’t spike my blood sugar as much as organic sugar or straight white sugar. Organic sugar is vegan as it’s not processed through animal bone char like regular sugar is.

My choice of fruit was also based on preference: any soft baking apple will do, just like with traditional baking. I used organic gala and golden delicious apples because that’s what was on sale at Sprouts.


Apple Pie
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  1. 2 cups sorghum flour
  2. 1 tablespoon tapioca starch
  3. 1 teaspoon xanthan gum
  4. 1 teaspoon organic sugar or coconut sugar
  5. 1/2 teaspoon sea salt
  6. 1/2 cup (1 stick) Earth Balance vegan buttery stick, frozen for a few hours
  7. 7-9 tablespoons ice water
  8. additional tapioca starch for rolling out crust
  1. 3 lbs medium-small baking apples, peeled (a mix of about 9 smallish Gala and Golden Delicious apples for me)
  2. 1/3 cup organic sugar
  3. 1/3 cup coconut sugar
  4. juice of 1/2 lemon (3-4 tablespoons)
  5. 1 1/2 teaspoon ground cinnamon
  6. 1/4 teaspoon ground nutmeg
  7. 1/4 teaspoon ground cloves
  8. pinch salt
  9. 1 teaspoon vanilla extract
  10. 2 tablespoons tapioca starch
For the crust
  1. In a large bowl, whisk together the sorghum flour, tapioca starch, xanthan gum, sugar, and salt until combined. Grate in the frozen margarine, periodically tossing the curls of frozen fat with the flour mix. Use a pastry cutter or potato masher to mix the margarine into the flour mixture once all of it has been grated. Mix until the flour begins to clump into pea-sized bits. Add the water one tablespoon at a time and continue mashing until the crust coheres. Divide the crust into two balls and flatten slightly. Wrap each flattened disk in plastic and chill in the fridge for at least a half an hour. If you let the crust chill for more than an hour, leave it at room temperature for a few minutes before rolling it.
For the filling
  1. Slice the apples into about 8 pieces per apple (1/3-inch slices). Mix sliced apples with sugar and lemon juice. Cover and set aside either at room temperature if you’ll be baking as soon as the crust has chilled for a half an hour, or place in the refrigerator if you’ll be baking later.
  2. When the crust has chilled and the apples have begun to lose some of their juices, preheat the oven to 425 degrees Fahrenheit. Grease a 9-inch pie plate and line a baking sheet with foil or parchment.
  3. On a parchment-covered, tapioca-dusted surface, place one of the rounds of chilled crust. Smoosh it flat with your tapioca-d hands before rolling it. Since this recipe does not make a lot of crust, roll it to about 1/4-inch thickness. Here comes the messy part. Flip pie plate over the crust, then flip the whole assembly right side up to transfer the crust to the plate. Fix any cracked bits by pressing the crust back into place. Don’t worry about fixing the edges of the crust since there will be a top layer to cover it. Just make sure the crust reaches the edge of the pan in most places.
  4. Drain the apples of excess liquid (save for making caramel or other sweet sauce). Add the spices, salt, vanilla, and tapioca to the apples and mix to coat. Transfer the apples to the crust in the pie plate.
  5. Spread the apples to make an even layer. Roll out the second crust to a size slightly larger than the pie plate and just as thin as the first crust. Flip the parchment with the crust on top of the pie and remove the parchment. Fix any tears in the crust and crimp the edges. Slash some vents and your monogram.
  6. Place the pie on top of the prepared baking sheet and place it all in the oven. Bake for 15 minutes then reduce the temperature to 375 and bake for another 35-45 minutes. When the crust is sufficiently browned, the filling is bubbling, and the apples are soft, the pie is done.
  7. Let cool completely before cutting for a cohesive slice.
Adapted from King Arthur Flour
Adapted from King Arthur Flour
Gothic Granola





IMG_6540 IMG_6542






Best served with nondairy vanilla ice cream!


The other thing I meant to do before I left DC? See Carla of Whip My Assets compete in a roller derby competition. I said I would and I aim to keep my word. So I’ll be checkin’ the DC Rollergirls schedule when I visit DC again.

7 Thoughts on “Another Apple Pie

  1. Our season starts next month, and I would love to see you at a bout!

  2. Pingback: WPBB & Writing | Reflections on NaNoWriMo | Gothic Granola

  3. Looking forward to sharing this with friends

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