Ugh, finally! I hate apple pie! I've never liked it. Before using your gluten free pastry, just thaw it before filling it with your favourite vegan, gluten-free, or paleo fillings.Everything an apple pie should be, but better and easier! A Gluten-Free Crustless Apple Pie that's vegan, top-8 allergy-free, and naturally sweet! Even if you're not a pie-lover, this fun and healthy take on the classic dessert will be a winning recipe for the season! The crust should keep for a few months in the freezer, but the flavours will deteriorate over time so it will be best to use it within the first 3 months. Simply place the entire shell with the pie plate in an airtight container or sealable freezer bag and freeze until ready to use. In this case, you may want to bake your crust in foil pie plates so that you can keep your regular ones free for other baking. If desired, you could freeze the baked gluten free crust as well. If you leave it any longer, the oils in the dough may soften the crust so that you don't have the same crispness. The crust should keep fresh for up to 3 days like this. Next, you can wrap the gluten free crust thoroughly with plastic wrap or place in a sealable bag until ready to use. Yes, you definitely can! Simply follow the recipe through baking and allow to cool completely. It is incredibly delicious with PB2 Powder, coconut cream, and vanilla, and is a great example of an unbaked filling that pairs perfectly with this gluten free chocolate crust. One of my favourite fillings for this chocolate crust is the vegan peanut butter pie filling in this keto peanut butter pie recipe. The filling should be enough to cushion the crust from the heat of the oven, but feel free to cover the edges with foil or a crust protector shield if they are starting to turn too dark. However, you will be returning the crust to the oven with the filling to bake until set. If you are adding a filling that requires baking, you still shouldn't add it until after your crust is baked and cooled. If adding a no bake filling, simply prepare it as you would normally and pour it into your cooled baked crust. You can add a wide variety of fillings to this gluten free crust, no matter whether they require baking or not. What Types of Fillings Can I Add to this Gluten Free Crust?
Once frozen, it barely needs any time to thaw. If you have coconut flour and don't think you will be able to use it before it goes off, you can simply place it in the freezer to hold. It comes in much smaller bags than wheat flour, which is a good thing because coconut flour doesn't stay fresh as long. A good rule of thumb is to replace every 1 cup of all-purpose flour with a ¼ to ⅓ cup coconut flour.Ĭoconut flour is quite popular for gluten free baking, so you should be able to find it at the grocery store or your favourite bulk food store. As a result, you can't simply replace all-purpose flour with an equal amount of coconut flour or vice versa. One thing to note about coconut flour is that it absorbs a lot more liquid than wheat flour. This flour has a much more fragrant and interesting taste than wheat flour making it an excellent choice for dessert recipes. It is produced from coconut pulp (a by-product from making coconut milk) that has been dried and ground into a fine flour. After baking let the crust cool before adding any fillings.Ĭoconut flour is a popular flour for gluten free, low carb, and keto diets because it has fewer carbs than wheat flour and no gluten. For a neater finish, though, you can refrigerate the gluten free dough to set it before rolling it out into a uniform disk between parchment paper sheets.
If you aren't a fan of rolling out pie dough, you will love the next part which involves crumbling and pressing the mixture into a pie pan. Cocoa powder is a perfect gluten free chocolate component adding chocolatey depth to the pastry. Then, you stir in the flax egg with the coconut oil, and vanilla. Next, you whisk your dry ingredients together, including the coconut flour, cocoa powder, sweetener, and salt. This is a wonderful component to add to many vegan desserts where regular eggs won't work. The flax meal absorbs the water creating a gel the consistency of egg white. To start, you need to make a flax egg, which is simply a mixture of ground flaxseed (flax meal) and water. Otherwise, the process is nearly the same. The primary difference between regular and gluten free versions is the ingredients you use.
While one might think that making gluten free crust is a challenge compared to regular pie crust, it really isn't.
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