Vegan Vanilla Maple Bourbon Apple Pie
I feel like sometimes people are a bit prejudiced against vegans. I mean, how could you dislike someone that genuinely cares about all life so much that they won't eat things or use things that harm animals or other creatures? Well yes, I know a few vegans sometimes come across as too preachy and in your face (just because they are passionate), but I find that most of us are actually really kind nice people that just want to spread the word that we can live without hurting other things and still enjoy ourselves. It is probably because they don't know the truth that they judge us. Everyone becomes a "health expert" or a "nutritionist" when they find out you are vegan. I mean, the other day I had someone tell me that I must be deficient in vitamins and protein and I was only healthy because I was young and I could not possibly be healthy not eating animal products. I told them that I have done my research on how to eat a vegan diet and thrive, making sure all of the nutrients that I need are there for me. I have my blood tested a few times a year and it always comes back normal. I have never been deficient in iron, so it just goes to show I do not need to eat red meat. And I do not feel good just because I am only 32, it is because of my diet that I feel good. Not only that I told them that there have been recent studies showing that meat and dairy contribute to cancer. I would never go back to a diet that includes animal products because I feel sad when I think of killing animals because of the selfish reason of wanting to eat them or wear them, and also, I feel great eating this way so why would I go back! And, when asked "Well, don't you ever crave meat or dairy and want to cheat?" I always answer, I never feel deprived or crave meat, because I have plenty of good things to eat. And, I love to make things and share them with non-vegans to allow them to see how delicious vegan food can be! Like the pie I made last weekend.
It was a delicious maple bourbon apple pie. Actually, it is one of my old recipes from when I first started my blog that I revamped and made even better. The old one was not gluten free, but for this one, I made a delicious gluten free crust including pecans to make it even more melt in your mouth. I love nut crusts. I assembled this pie a little differently than most people do, kind of par baking the crust and cooking the filling until it was almost done before baking it. It may seem a bit odd, but it cuts down on baking time, and ensures that the crust doesn't get too dark before the filling is soft enough. For the filling I included my favorite Minnesota baking apples, the Haralsons. My Mom always used them and they make the most delicious pies. If you don't have them where you live, use another tart sweet apple. They don't need as much sweeteners as other apples, and they bake up beautifully. The filling also had to include bourbon of course, and I used a good 3 Tbsp. For the sweetener I used maple sugar to give this pie that beautiful maple aroma and flavor. Lastly, I topped this pie off with a crumble topping. I apologize to those of you that are sick of my crumble crusts lately (well, sorry not sorry), but I am obsessed with them and they are so much more flavorful in my opinion that just pie crust on the top. That streusel...I could just eat a bowl of it!
This pie smelled amazing while baking. I could not wait to try it! But, I had to wait until it cooled completely which unfortunately was overnight. But, OMG was it ever delicious when I finally was able to try it! It was just the right amount of sweetness in the apples, the cinnamon and maple giving it one of the most beautiful Autumn aromas, and the crust was rich and buttery and the crumble topping sweet and crunchy! Sooo good! I shared some with my family, who are not vegans and my Mom loved it and my Grandpa said he wanted to keep the other half of the pie to eat himself! That is a big compliment. If you are craving apple pie, give this a try!
Vegan Maple Bourbon Apple Pie
Makes one 9 inch pie
- 8 large Haralson (or other tart sweet apples) cut into 3/4 inch cubes
- 1/2 cup maple sugar (or brown sugar)
- 1 Tbsp cinnamon
- 3 Tbsp bourbon (make sure it is vegan on Barnivore)
- 1 tsp maple flavor (optional)
- juice of one lemon
- a pinch of sea salt
- 1/4 cup plus 1 Tbsp Bob's Red Mill all purpose gluten free baking flour
- 1 1/4 cups Bob's Red Mill all purpose gluten free baking flour
- 1/4 cup pecan meal*
- 2 Tbsp coconut sugar or maple sugar
- 1/4 tsp sea salt
- 1/4 cup plus 2 Tbsp coconut oil in its solid state
- about 3-6 Tbsp cold water
- 1/4 cup plus 2 Tbsp Bob's Red Mill all purpose gluten free baking flour
- 3 Tbsp maple sugar
- 3 Tbsp melted coconut oil
- 3/4 cup gluten free rolled oats
- 1/2 cup chopped pecans
- pinch sea salt
- Preheat the oven tp 400F degrees.
- To make the filling, combine the apples, maple syrup, and cinnamon in a saucepan, and cook covered over medium heat, stirring often for about 15 minutes, or until the apples are softer and starting to turn translucent. Stir in the the bourbon, lemon juice, and flour until thickened, and remove from heat and set aside.
- To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. 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 more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 9 inch pie dish. Flute the edges, and place on a baking sheet. Prick the crust a few times with a fork, and place it in the oven. Bake for 15 minutes.
- Meanwhile, mix together the topping ingredients in a bowl and squeeze with your hands to form clumps.
- Pour the filling into the pie crust.
- Scatter the topping over the pie, place in the oven and bake for about 15 minutes until the edges of the crust are lightly brown, and pie is set. Remove from the oven to a wire rack.
- Allow to cool completely before serving.
*Place about 1/4 cup pecans in the blender and blend until a fine flour, about 30 seconds.
*If you don't prefer gluten free flour, whole wheat pastry flour, or sprouted whole wheat flour will also work here.