The inside of any pie is always the best part…so skip the crust with this vegan apple pie in a glass. 
After a trip upstate to an organic apple farm last weekend, I had tons of apples, so my friend and I decided to bake them into a pie. My first attempt at a vegan, gluten-free pie crust was a fail, but the apples turned out ahh-mazing. So I figured, who needs a crust, anyway?!
This is a fun weekend breakfast if you’re having people over for the holidays, or you can make a batch for yourself on Sunday, and then just reheat throughout the week, or eat at room temperature…still absolutely delicious.
| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
- 5-6 large apple sliced thin, about 3 lb.
- 1 small lemons juice + zest needed
- 2 Tbsp. coconut oil
- 1/4 tsp. allspice powder
- 1/4 tsp. nutmeg
- 1/2 tsp. cinnamon powder
- 1/2 tsp. pink salt
- 1/4 cup maple syrup
- 1/4 cup tapioca flour optional
- 1 can full fat coconut milk refrigerated at least 3 hours*
- 2 Tbsp. pecans chopped
- 1/2 tsp. maple syrup
- 1/8 tsp. cinnamon powder
Ingredients Apple Pie Filling
Coconut Whip
Maple Cinnamon Pecans
|
- In a large bowl, combine apples with lemon and lemon zest, and make sure all pieces are coated thoroughly.
- In a large pot over medium heat, add coconut oil, and then apples and lemon juice. Cook for 1 minute, to allow juices to seep out, before adding all remaining ingredients (spices, syrup, and flour).
- Mix well to combine, and continue to cook for another 3-5 minutes, until apples are tender and soft.
- Meanwhile, make the maple cinnamon pecans. Put pecans, cinnamon, and maple syrup in a bowl, and mix well to coat.
- When the apples are done, spoon them into individual serving containers. Then top with a scoop of coconut cream** and the maple cinnamon pecans. Best served warm or room temperature.
*When you refrigerate canned coconut milk, the milk and cream separate, making it easy to scoop out.
You generally can't get cream from boxed coconut milk.
**Immediately after you take the can out of the refrigerator, open carefully. The cream will have risen to the top, and it will extend about 1/3 or 1/2 way down the can. Gently spoon out the cream, careful not to get any of the liquid beneath it. Reserve the coconut milk liquid for smoothies, soups, or other preparations.
Maria Marlowe
Maria Marlowe is a holistic nutrition and wellness coach who uses real food to help her clients improve their health, weight, and skin. She offers a 28-day healthy eating meal plan that teaches you how to batch cook, as well as one to clear up acne. Her most popular program is EatSLIM, a 10-week online group glass that guides participants to develop healthy eating habits that stick – and lose weight, boost their metabolism, improve their digestion, and quit sugar.
She writes healthy and delicious plant-based recipes for her popular blog. She is also the author of the #1 New Release on Amazon, The Real Food Grocery Guide, the most practical guide to selecting the healthiest foods, without going broke, which has been praised by Dr. Oz and InStyle magazines. You can find her on instagram @mariamarlowe.
