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.
Vegan Apple Pie (Crustless)
Apple Pie Filling
- 1 can full fat coconut milk refrigerated at least 3 hours*
- 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.
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.
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