Our dietitians put together holiday recipes that exclude the six most common food allergens. Enjoy!
Ingredients
Pie Dough
- 5 cups of gluten free flour + extra for rolling the dough
- 1/2 teaspoon of salt
- 1/2 teaspoon of xantham gum (but can be omitted)
- 1/2 teaspoon of vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon of nutmeg (but can be omitted)
- 2 Tablespoons of sugar
- 8 tablespoons of dairy free spread
- 2 Tablespoons of unsweetened applesauce
- 4 – 6 Tablespoons of ice cold water
Filling
- 8-9 apples or canned apples
- 4 Tablespoons of cold dairy free spread
- 2 teaspoons of ground cinnamon
- 1/2 teaspoon of all-spice
- 1/2 cup of sugar
- 2 Tablespoons of gluten free flour
- 1/2 teaspoon of vanilla
- 1/8 cup of lemon juice or orange juice
Preparation
- Stir dry ingredients for pie dough into a large bowl.
- Work the dairy free spread and applesauce into the flour with your fingers until it becomes a crumbled texture.
- Add 4 Tablespoons of ice cold water and mix until water is absorbed.
- Add additional water if required to make a smooth dough ball. Split into 1/3 (for the top) and 2/3 (for the crust), cover in cling film and refrigerate for about 1 hour.
- If using fresh apples, core, peel and slice apples or drain the canned apples.
- Mix slices with dry ingredients in a large bowl – cinnamon, all spice, sugar, and flour.
- Add dairy free spread, vanilla, and lemon/orange juice. Mix again until well combined.
- Preheat over to 350 F.
- Roll out the dough in a circle, cover the bottom the pie pan. Stack apple mix onto the dough.
- Roll out the second piece of dough and cover the apple mix. Brush rice milk or just water over the top.
- Bake for 55-60 minutes. Cool before serving.
