Gluten-Free Pour-On-Crust Apple Pie
The quickest easiest apple pie
you’ll ever make!
Vegan Option – Gluten-Free Pour-On-Crust
Apple Pie. It totally satisfies the urge for apple pie.
I call this no-fuss Gluten-Free Quick Apple Pie
a “Crustless Apple Pie” because you don’t actually
make or use a crust. In this recipe, you create a
batter and pour the batter over the apples. When
baked, the batter seeps down and becomes both
a top and bottom crust.
It looks and tastes like the best of homemade apple
pies. Make it extra special with a dollop of vegan
whipped cream or vanilla ice cream. The whole
pie is simply delicious!
Ingredients
4 apples, peeled and cut up (4 ½ cups)
1 tsp cinnamon
1 tbs. coconut sugar
¾ cup coconut oil, melted
1/2 cup coconut sugar
2/3 cup oat flour
1/3 tapioca (starch/flour)
(a healthier ‘resistant’ starch made from cassava root)
1 egg For egg-free vegan use a Flaxseed Egg
pinch of salt
Instructions
Preheat oven to 350F degrees.
Put apples in greased, deep-dish pie plate. (I used an 8-inch
square casserole dish) and sprinkle with cinnamon and one
tablespoon of coconut sugar.
In another bowl, mix melted coconut oil, 1/2 cup of sugar,
and flour. Blend in unbeaten egg and pinch of salt.
Mix well and pour over apples.
This mixture will be thick, so you might have to spread it
with a spatula to cover all the apples.)
Sprinkle more cinnamon over top. (If you forget
this final step—the pie still turns out great.)
Bake for 45 minutes.
Notes
If you don’t have a deep-dish pie plate, I used an 8-inch square
casserole dish.
I used 4 apples yesterday–that’s all that was needed to fill
my pie plate, yet leave enough room to pour over the crust.
Also, for you gluten-free folks who don’t use gums, I’ve made
it without xanthan gum successfully as well.
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