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.
- 5-6 large organic apples (about 3 lb.), sliced thin
- zest and juice of 1 small organic lemon
- 2 Tbsp coconut oil
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup maple syrup
- 1/4 cup tapioca flour (optional)
- 1 can of full fat coconut milk (I prefer Thai Kitchen), refrigerated at least 3 hours*
- 2 tbs of pecans, chopped
- 1/2 tsp maple syrup
- 1/8 tsp cinnamon
- 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.