Deep Dish Apple Pie with a Flaky Oil Crust (gluten-free)
Ali Segersten
This luscious gluten-free, vegan apple pie uses a slightly different type of pie crust recipe. I first created this crust for a potato-pea samosa recipe. Everyone loved it so I decided to create it into an apple pie. The dough isn't your normal pastry dough because I don't use a saturated fat. Instead I use a mix of grapeseed oil, applesauce, ground chia seeds, and baking soda to create the flakiness.
This dough only requires two flours, one of which is Superfine Sorghum Flour. You'll want to purchase this form of sorghum flour; don't be tempted to use regular stone-ground sorghum flour. The end result will be very grainy. The filling uses low-glycemic coconut sugar and blend of spices. I prefer to use tart granny smith apples or McIntosh apples in apple pies and crisps. Use a 14-cup food processor fitted with the slicing disc to quickly slice all eight apples!
Deep Dish Apple Pie with a Gluten-Free Oil Crust
Enjoy a little slice of Autumn with this fresh, gluten-free apple pie. My favorite baking apple for pie is McIntosh. I core them and slice them as thin as possible for a perfect pie. A faster way to do this is to core them and use the slicing disc on your food processor and you'll have all the apples sliced in about 60 seconds! To grind chia seeds, use a coffee grinder or the dry container of your Vitamix. I use coconut sugar because it is a low-glycemic sweetener but you could also use maple sugar, Sucanat, or an organic cane sugar.
Crust
Filling
- Preheat oven to 350 degrees F.
- Place the superfine sorghum flour, tapioca flour, xanthan gum, salt, and baking soda into a medium-sized mixing bowl and whisk together well.
- Place the ground chia seeds into a smaller separate bowl. Add the warm water; quickly and vigorously whisk together until the mixture has formed a gel and has thickened. Add the applesauce and oil and whisk again (the oil may not combine too well, but that's okay).
- Pour the wet mixture into the dry and whisk together. The dough will begin to thicken, remove whisk, and continue to combine using a spoon or knead it together with your hands. Form dough into a ball, then cut in half and form into two balls. Set aside (but do not refrigerate) for a few minutes while preparing the apple mixture.
- Place all ingredients for the filling into a large bowl and toss together well. Set aside while rolling out the dough. Set out a deep dish 9-inch pie plate.
- Place one dough ball onto a pice of waxed paper or parchment paper. Place another piece on top of the dough. Roll out dough into a large circle in between the paper. Peel off the top piece and place dough into the pie plate. Seal up any tears in the dough if needed. Pour apple filling into pie plate. Roll out second dough ball like the first. Carefully place over the apple filling and crimp edges together. Make a few slits in the top of the dough to let steam out.
- Bake for about 55 to 60 minutes. Cool for abut an hour before serving.
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About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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