My Mom recently told me about a pie she had enjoyed at a restaurant that was so good. It was an apple raspberry pie with an almond crumble topping. It sounded so good to me, that I decided I wanted to enjoy some too, so I decided to create one myself. Apples are plentiful this time of the year, and I had some frozen raspberries on hand, so I had no excuses.
I used my usual gluten free crust enhanced with a little almond flour for extra richness and flavor, a perfect carrier for the sweet tart filling that it was to hold. I used honeycrisp apples, my favorite since they have a nice crunch, and the perfect balance of tart and sweet. Although the raspberries were frozen, once baked into the pie you could not tell. I topped it all off with an almond oat streusel, piled high for extra deliciousness (I tend to steal pieces of the streusel to snack on as the pie cools).
It smelled amazing while baking, and I could not wait to try it. The streusel was sweet, crunchy, and a little salty, a perfect topping for the jammy apple raspberry filling. I enjoyed mine warm, the perfect way to enjoy fruit pie if you ask me. Top it off with vegan ice cream or coconut whipped cream and you have something pretty delicious there! One of my favorite types of comfort food this time of the year!
Vegan Apple Raspberry Pie with Almond Streusel Topping
Makes 1 8 inch pie
Crust:
3/4 cups all purpose gluten free flour
3/4 cup almond flour
2 Tbsp coconut sugar
1/4 tsp sea salt
5 Tbsp coconut oil, in its solid form
about 2-3 Tbsp cold water
Filling:
3 cups diced sweet tart apples (such as honeycrisp)
3 cups fresh or frozen organic raspberries (if they are frozen, thaw them first, and drain off any liquid)
juice of one lemon
1/4 cup coconut sugar
2 Tbsp arrowroot powder or all purpose gluten free flour
2 tsp pure vanilla extract
pinch sea salt
Topping:
3/4 cup gluten free all purpose flour
3 Tbsp coconut sugar
3 Tbsp melted coconut oil
1/2 cup rolled oats
3/4 cup chopped almonds
pinch sea salt
To make the crust, in a large bowl, mix together flour, sugar, sea salt. Cut in coconut oil with a pastry blender or 2 knives until it is in pea sized pieces. Mix in just enough water to create a smooth dough that holds together but isn't too sticky. Add a touch of water if needed, and knead slightly until a smooth dough is created.
Roll out into about a 10 inch round using parchment underneath and floured rolling pin. Place bottom crust into an 8 inch pie pan and fit to edges (being careful since gluten free dough is more fragile). If it tears, no worries, just press it back together and patch it up. Flute the edges, or crimp with a fork. Set aside in the refrigerator.
To make the topping, combine all ingredients in a bowl, and mix together and squeeze together until it is clumping up a bit. Set aside.
Pre-heat the oven to 400F degrees. In a large bowl, toss together the filling ingredient. Spoon into crust. Scatter the topping over that. Bake for 1 hour in the middle rack of the oven until apples are cooked through and bubbling (after 15 minutes check it and if it is getting too dark, tent it with foil for the rest of the time in the oven).
Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and...enjoy!
