We're teaming up with Squarespace to get to know a few of our favorite bloggers a little bit better. And since it's Pie Week, that means we're getting to know them through pie. (Bonus: We're giving away a PieBox Gift Set and a yearlong Squarespace subscription! See below for details.)
There is nothing that dominates the holiday season quite like pie, and in my family, my mom's apple pie is quite famous -- and for good reason. Her crust is always more savory than sweet, and is at once dense and super flaky. She would use a combination of two recipes to form the ultimate apple pie that we would look forward to once the holidays rolled around. I've missed it so much that I created my own gluten- and dairy-free version, and I added a crumble topping to finish it off.
Honeycrisp apples are a favorite of mine (as they are not overly sweet and they keep their form and flavor even when baked down), and I especially love them paired with freshly grated ginger, which cuts their sweetness with a pungent nudge.
1/2 cup sorghum flour 1/4 cup brown rice flour 1/4 cup gluten-free oat flour 1/4 cup arrowroot powder 1 teaspoon psyllium husk powder (or xanthan gum) 1 teaspoon natural cane sugar 1/2 teaspoon fine sea salt 1/2 cup unrefined coconut oil, cold 3 to 6 tablespoons ice water 1 egg, for brushing (or 1 teaspoon plant-based milk if you are vegan)
For the filling:
5 to 6 Honeycrisp apples 1 teaspoon freshly grated ginger 1 tablespoon fresh lemon juice 1/2 cup coconut sugar (or light brown sugar) 1/2 teaspoon ground cinnamon 1 tablespoon arrowroot powder Pinch of salt
For the crumble:
1/2 cup gluten-free oat flour 1/4 cup gluten-free rolled oats 1/4 cup almond flour 1/4 cup chopped walnuts Pinch of salt 1/4 cup unrefined coconut oil, melted
Lindsey S. Love is a food blogger living in Brooklyn, NY with her husband. Her cooking and baking focus on healthful gluten free and dairy free, with occasional vegan recipes. You can follow her at dollyandoatmeal.com for additional recipes.