![]() Gently press the dough down to make it look more cohesive. To assemble the pie, break the dough into 2-inch (5-cm) pieces and arrange like a mosaic evenly over the top of the apple mixture, covering it completely and overlapping the pieces as needed. If it tears in places, just continue rolling. Using a rolling pin, roll out the dough about 1/4 inch (6 mm) thick. While the apples are cooking, place the dough disk between 2 sheets of parchment paper. Transfer to the bowl and stir to combine, then return the apple mixture to the pan and spread in an even layer. coconut oil in the pan and cook the remaining apple mixture, then stir in the remaining 1 Tbs. of the arrowroot starch and stir to combine. Add half of the apple mixture and cook, stirring frequently, until the apples are tender, about 8 minutes. Heat a 10-inch (25-cm) ovenproof fry pan over medium heat and warm 1 Tbs. To make the filling, in a large bowl, stir together the apples, lemon juice, maple sugar, cinnamon and salt. Wrap in plastic wrap and refrigerate until ready to use, up to 3 days. Gather the dough into a ball, then transfer to a work surface and flatten into a disk. Mix in the coconut oil, breaking up the larger pieces with the spoon, and continue to mix until pea-size crumbles form. Using a wooden spoon, mix in the maple syrup and vanilla bean paste until crumbly. Alternatively, you could try baking fully and reheating individual slices in the microwave.To make the pie crust, in a medium bowl, whisk together the almond flour, arrowroot starch and salt. ![]() The crust may get a little more browned, but you can cover it with foil to reduce that. Then when ready to bake, set it near the oven while the oven preheats and bake a bit longer (~10 minutes). ![]() We’d suggest freezing right after assembly. ![]() *We haven’t tested freezing it, but it should work. *Prep/cook time does not include cooling. *Nutrition information is a rough estimate calculated with Miyoko’s vegan butter and without optional ingredients. *In our experience, strawberries lend too much moisture to the berry filling, and their final texture is a bit soggy and unpleasant compared to the other berries. It works well in the topping, but we found that cane sugar is essential for the filling to set up correctly. *We tested this recipe with coconut sugar. *If not gluten-free, all-purpose flour should work well in this recipe, but we haven’t tested it. We’d suggest adding ~2 Tbsp cornstarch to the filling if you use our DIY blend or a store-bought blend. *Our DIY Gluten-Free Flour Blend and similar store-bought gluten-free blends also work in this recipe, but make the crust more prone to crumbling and don’t thicken the filling as well. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo Instagram. Enjoy it on its own or take it to the next level with a scoop of vanilla ice cream or coconut whipped cream! More Gluten-Free Pie Recipes It’s a stunning dessert for the holiday table or anytime you’re craving a berry-filled treat. We hope you LOVE this mixed berry pie! It’s: Then sprinkle with the crumble topping and bake!Īfter cooling fully to help the filling set, this beauty is ready to slice and enjoy! Then with a little help from our 1:1 gluten-free flour blend, the berries become thick and jammy.Īdd the berry filling to a par-baked pie crust (store-bought or our NEW homemade gluten-free crust). It’s best to avoid strawberries because they add too much liquid and prevent thickening.Ĭook the berries with sugar for sweetness and optional lemon zest for flavor dimension. We love a combination of tart raspberries, sweet blueberries, and tart-sweet blackberries. Just mix together sugar, salt, vanilla, and melted (vegan) butter, then add oats and some of our 1:1 gluten-free flour blend. Not only is it way easier than a standard pie crust top, but it creates an ideal textural contrast. This gluten-free pie party starts with the crumble topping. Let’s make pie! How to Make This Mixed Berry Pie Oh yeah, and just 8 ingredients required. Two words: absolutely delicious!Īnd with a scoop of ice cream? Prepare to be transported to dessert bliss land. The crust is FLAKY and buttery (without dairy) and the filling is perfectly sweet and bursting with flavorful berries. When everyone says “Mmm!” and “Wow…” after every bite, you know it’s a winner! From the crust to the filling to the crumble topping, this vegan and gluten-free mixed berry pie is perfection.
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