Gingerbread Apple Pie

Recipe from Vegan With A Vengeance Modified by Winnie

Crust Ingredients:

1/2 c Millet Flour 1/2 c Bob’s Red Mill Gluten Free All Purpose Flour 1/2 c Coconut Flour (OR 1 1/2 c Whole Wheat Pastry Flour) 1/4 c Sweetener 1 tsp Ginger 1 tsp Cinnamon 1/4 tsp Allspice 1/2 tsp Salt 1 tsp Baking Soda 1/3 c Earth Balance (or butter) 1 tbsp Molasses 4 tbsp Cold Water

Filling Ingredients:

2 lbs Granny Smith Apples (cored and thinly sliced – about 7 cups) 1/2 c Sweetener 1 tsp Cinnamon 1/4 tsp Nutmeg 1/4 tsp Allspice 1/2 tsp Ginger pinch Cloves 2 tbsp Maple Syrup 1 tbsp Grapeseed Oil 2 tbsp Tapioca Starch (or Arrowroot Powder)

Directions for Crust:

1) Preheat oven to 375. 2) Combine flour, sugar, spices, salt, baking powder. 3) Add butter one tbsp at a time. Cut up each piece with a pastry cutter or knife and fork. 4) Drizzle molasses and water over the dough, mixing until dough clings. 5) Set aside half the dough. 6) Gather rest of dough and knead into a ball. Press it evenly into the bottom of a 9-10 inch pie pan. 7) Bake for 10 minutes.

Directions for Filling:

1) Combine all ingredients except tapioca. 2) When all ingredients are combined, sprinkle the tapioca over the apples and mix until it dissolves.

Assemble the Pie:

1) Fill the pie crust with the apple mixture. 2) Crumble the left over dough over the top. 3) Cover with foil. Bake for 20 minutes. 4) Remove foil. Bake for 30 minutes. (filling should be bubbling, apples should be tender)

Serve warm with a scoop of vanilla ice cream!