Amazing Apple Pie

Thanksgiving is this week and to my family, like so many, that means a variety of pies, not the least of which is apple! In fact it is my husband’s favorite. While he is supportive of me not eating sugar, he doesn’t really like it when I impose it on him. I have tried many variations of apple pie to satisfy him, and this one is the winner. I find that honey is an exceptional sweeter for Apple pie because the flavors blend so 2016-10-10-08.23.56.jpg.jpgbeautifully bringing out the apples natural flavors. What I am trying to say is that when I make fruit desserts with honey they are more fruity! This pie is so appley and delicious it will satisfy anyone, whether they are sugar free or not!


Double pie crust of your choice (Click here for a coconut oil recipe if you need one)*
6 cups sliced, peeled apple
3 Tbsp unsweetened apple juice
1/4 cup honey or brown rice syrup
2 tbsp all-purpose flour
1 Tbsp corn starch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 Tbsp vegan butter (optional)
1 large egg white, lightly beaten (or 2 TBSP almond milk for the vegan variation)
2 tsp date sugar or turbinado sugar (optional)


Preheat oven to 425º.

Prepare crust according to directions and set aside.

Combine remaining ingredients through salt in a large bowl, mixing well to make sure all the apples are covered in the honey and seasonings.

*Optional: If you are feeling extra motivated you can transfer the apples to a pot and cook over medium heat until they begin to soften them. Apples contains lots of water and tend to shrink when cooked which can leave a gap between the top crust and the apples. This is not a necessary step but it results in a more packed pie.

Place the apples in the crust and dot with vegan butter if desired. Cover with the remaining crust. With a knife cut about 6 slits in the top crust to allow for the steam to ventilate.

Brush top crust with egg white and sprinkle with date sugar, if desired.

Bake pie in 425º oven for 40-50 min. Allow to cool completely before serving.

*Recipe note: I have made this with the the coconut oil crust provided which is good, but I find coconut oil makes a bit of a tough crust. I personally prefer a lard crust which is delicate and shatters beautifully, but that’s not vegan, so to each his own.


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