Swedish Apple Pie (gluten-free, vegan, whole grain, dairy-free)

This Swedish ápple pie is similár to á crisp ánd is náturálly gluten-free, vegán, dáiry-free ánd 100% whole gráin!

Prep Time: 20 min

Cook Time: 40 minReády in: 1 h

Yield: 8 slices

Ingredients

For the ápples:

• 4 cups firm báking ápples, peeled, cored ánd chopped to 1/4" chunks (this wás ábout 4 medium ápples or 492 gráms of chopped ápples)
• 2 teáspoons ground cinnámon
• 3/4 teáspoon ground cárdámom
• 1 táblespoon ráw sugár or gránuláted sugár

For the topping:

• 9 táblespoons (126 gráms) coconut oil, melted
• 1/2 cup (100 gráms) ráw sugár or gránuláted sugár
• 1/4 cup (60 milliliters) máple syrup
• 1 1/2 táblespoons vánillá extráct
• 1 1/4 cups (113 gráms) rolled oáts (use gluten-free oáts, if necessáry)
• 3/4 cup + 1 1/2 táblespoons (78 gráms) oát flour (use gluten-free oát flour, if necessáry)
• 1/2 teáspoon báking powder
• 1/4 teáspoon sált

For the vánillá sáuce:

• click here for the → páleo vegán vánillá sáuce or see the recipe in the notes section below for á non-vegán vánillá sáuce1

Directions

For the pie:

1. Preheát the oven to 350 °F (175 °C) ánd greáse á 9" pie pán.
2. In á lárge mixing bowl, stir together the ápple chunks, cinnámon, cárdámom ánd sugár.
3. In ánother lárge mixing bowl, stir together the melted coconut oil, sugár, máple syrup ánd vánillá extráct. ádd the oáts, oát flour, báking powder ánd sált ánd stir just until combined.
4. Spreád the ápples evenly over the bottom of the prepáred pie pán. Spreád the topping over the ápples.
5. Báke for 40-45 minutes or until the ápples áre bubbly ánd the topping is firm.
6. Serve wárm, room temperáture or cold.
7. Cover ánd store át room temperáture for up to 2 dáys. Refrigeráte áfter thát.

Notes

This is the recipe for the non-vegán vánillá sáuce.

– 1 1/2 cups (355 milliliters) milk of choice (just not cánned coconut milk)

– 3 táblespoons ráw sugár or gránuláted sugár

– 1 táblespoon cornstárch

– pinch of sált

– 1 lárge egg

– 1 vánillá beán or 1 táblespoon vánillá extráct

In á medium sáucepán over medium heát, stir together the milk, sugár, cornstárch ánd sált. Whisk in the egg. Slice the vánillá beán open ánd scrápe out the seeds. ádd them to the pán álong with the scráped-out beán.

Bring to án álmost simmer while stirring constántly. It should thicken quite á bit ánd coát the báck of á spoon. It's okáy if it simmers briefly, but do not let it boil. It'll likely táke 5-10 minutes. If using vánillá extráct insteád of á vánillá beán, ádd it now. It will continue to thicken á little ás it cools. Remove the vánillá beán before serving. Once cooled, refrigeráte in án áirtight contáiner for up to 3 dáys.

full recipe : texanerin.com

Tweet