This easy and delicious apple pie was adapted from this recipe.
I made my life easier by using a store-bought gluten-free crust. While pre-heating the oven to 350°F, I mixed up the filling (ingredients listed below) and spread it around the pie crust. Then I mixed up the crumble topping (ingredients listed below) and sprinkled it over the filling. I baked the pie until the crust and crumble began to brown and the apples were tender (about an hour).
- 4 cups apple, sliced thin (I used a mixture of Granny Smith and Gala apples)
- 2 tablespoons maple syrup
- 1/3 cup chopped walnuts
- 1 tablespoon all-purpose gluten-free flour
- 1 teaspoon cinnamon
- 1 tablespoon Earth Balance
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 8 tablespoons brown sugar
- 1/4 cup oil
- 1/8 teaspoon salt
I’ve had an on-again, off-again relationship with pumpkin pie over the years, but after making this recipe, we’re definitely on again.
The recipe is for “crustless” pumpkin pie, but I used a store-bought gluten-free crust with it and it still worked out great. One important note about the recipe: you are supposed to chill the pie in the fridge for six hours to “set,” so plan your time accordingly!
I’m really into pie lately. This s’mores pie wasn’t quite as ridiculously simple to make as the peanut butter pie I recently made, but it was super yummy!
First I made a graham cracker crust using Kinnikinnick gluten-free graham style cracker crumbs (which contain honey but are otherwise vegan), melted Earth Balance, and brown sugar. I just followed the instructions on the graham cracker crumb box, nothing fancy there. Save some graham cracker crumbles to sprinkle on top of the pie.
For the chocolate filling, I followed this recipe (minus the vinegar). I used a box of Mori-Nu silken soft tofu, which was only 12 ounces, rather than a pound, but that was still more than enough filling for the 8″ pie I was making (probably just right for a 9″ pie). After baking and chilling the pie, I drizzled some Smucker’s marshmallow topping (surprisingly vegan) on top of the pie, and then sprinkled those extra graham cracker crumbles on top of that. So easy, and so tasty!
This no-bake peanut butter pie is so ridiculously delicious and easy to make! It takes less than 10 minutes to make both the crust and filling, but then you should chill the pie for at least two (tantalizing) hours before serving (to give the filling time to firm up).
First, make the Oreo crust. Did you know that Oreos are vegan? Glutino makes gluten-free Oreo-style cookies, but they contain egg whites, so aren’t vegan. But beggars can’t be choosers, so I went ahead with the Glutino cookies (which are very tasty, by the way). Place ~18 cookies in a resealable plastic bag and crush them. Add ~2 tablespoons melted Earth Balance to the bag, squeeze the Earth Balance around, and crush some more. Now press the crumbs into your pie plate and the crust is ready to go!
For the peanut butter filling, I basically followed this recipe (subbing almond milk for the soy milk and decreasing the sugar a little). Pour the filling into the pie crust, throw some chocolate chips on top, chill, and enjoy! Jeff declared this pie “the best thing ever” and I declared that I would like to eat it everyday, so basically, we loved it! Watch out, it goes fast…