Name: Apple Maple Pie
Yield: Makes four 4-inch pies
Ingredients: ½ cup agave; 1 cup almond milk; 3 teaspoons vanilla extract; ¼ teaspoon salt; Seeds from 2 vanilla beans; ½ cup smooth almond butter; ¼ cup coconut oil; ¼ cup maple syrup; ¼ cup (or more) filtered water; 1 teaspoon cinnamon; 1 large pinch sea salt; 2 tablespoons almond maple caramel; ½ apple pie; ¼ cup vanilla bean ice cream; ¾ cup young coconut meat; 1¼ cups cashews, soaked; 2 tablespoons coconut oil, melted; ½ teaspoon lemon juice; ½ teaspoon cinnamon; ½ teaspoon nutmeg; 1 tablespoon tapioca flour; 2 tablespoons rice flour; ½ teaspoon salt; ½ cup plus 2 tablespoons sugar, plus extra for sprinkling; 1½ tablespoons sugar, for topping; 1½ pounds apples, about 5 apples, peeled and cored; 1 tablespoon lemon juice or apple cider vinegar; 2 tablespoons champagne vinegar; 1½ teaspoons vanilla extract; 7 tablespoons cold water

Preparation info

Makes
four
4 inch pies

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Pie Dough

3 cups rice flour
3 tablespoons sugar
1½ t

Method

Pie Dough

Blend the dry ingredients in a food processor. Pulse in the shortening. While pulsing, drizzle in the water, vinegar, and vanilla. Continue pulsing until just combined, but do not overmix. Divide dough into quarters, wrap tightly in plastic wrap, flatten slightly to create circular disks, and refrigerate dough for 45 minutes, or up to 2 days.