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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.
Makes one 9-inch pie
For the pie dough:
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
Photo by Lindsey Love