Ingredients
The following ingredients have 4 Servings
- 1/2 C + 1 1/2 Tbs (135g) Nut Milk (I use Homemade Cashew Milk)
- 1 Tbs Apple Cider Vinegar
- 2 C (310g) Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1/2 C (70g) Tapioca Flour (I use Bob's Red Mill)
- 2 Tbs Cane Sugar
- 1 tsp Fine Sea Salt
- 1 C (195g) Coconut Oil (unrefined, solid)
- 5 lbs (2.3kg) Whole Apples
- 1/2 C (105g) Brown Sugar (packed)
- 1/4 C (60g) Cane Sugar
- 1/4 C (65g) Bourbon, Apple Juice or Apple Cider (optional* See Note)
- 1 tsp Cinnamon (ground)
- 1/4 tsp Nutmeg (ground)
- 1/4 tsp Fine Sea Salt
- 2 tsp Vanilla Bean Paste (or 2 tsp Vanilla Extract)
- 1 1/2 Tbs Lemon Juice
- 1 Tbs Corn Starch
- Nut Milk (to brush the top of the pastry)
- 3 Tbs Cane Sugar
- 1/2 tsp Cinnamon (ground)
