Ingredients

The following ingredients have 8 Servings
  • 1 vegan gluten-free pie crust recipe (, if making a top like lattice make sure it’s a double pie recipe like mine is)
  • 2 pounds apples (, about 4 (see note))
  • ¾ cup maple syrup
  • ½ cup cashew butter
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • Extra ¼ cup water plus 1 tablespoon maple syrup (, to brush top)
  • Top with ice cream

Instruction

  • Preheat oven to 350 F/ 175 C.
  • Peel and slice apples. The thinner you slice them, the more they will soften. I slice thin, about 1/8 inch thick. Peeling is also optional, you can leave the peel on if you prefer.
  • Mix the rest of the filling ingredients in a bowl, whisking until smooth.
  • Add the sliced apples and mix to coat.
  • If haven’t already, put raw pie crust into pie dish by rolling over the rolling pin and slowly transferring to pie dish. See pie crust post for photos.
  • Put apple filling into raw pie crust.
  • If using a top pie crust, you can either top it full by rolling it over the rolling pin as you did the bottom one, or you can cut strips of crust and create a lattice topper. Cover top with half of the strips in one direction. Then take each strip one at a time and carefully weave them over and under the strips you already put down. See post for photos.
  • If you chose, brush with water/maple liquid.
  • Bake for 40-45 minutes until nice and golden. If the crust begins to burn, cover with foil and continue baking.
  • Allow to cool and serve! Top with ice cream if preferred.