GF Vegan Salted Maple Pie

About two years ago I was in Brooklyn, NY and I tried a vegan salted maple pie for the first time. I didn’t think I could eat a pie as fast as I did on that cold crisp day. I enjoyed the pie so much, that I asked the chef what made it so good.. His response? The vegan butter! Unfortunately he wouldn’t share the recipe, so I decided to experiment and come up with a vegan recipe that was also gluten free!

Xoxo Hayley 

Crust Ingredients:

• 2 cups all purpose gluten free flour

• 1/2 cup vegan butter

• 1 vegan egg substitute -2/3 cup water (add a little at a time)

• 1/2 tsp salt -2 tsp sugar /react-text

Crust Instructions:

1. Mix GF flour w/ salt & sugar /react-text

2. add in vegan butter /react-text

3. add in vegan egg and mix well (will still be crumbly) /react-text

4. add water by stirring in 1tsp at a time until dough holds together for rolling (better a little moist) /react-text

5. shape into disk and place onto a greased pie tin. /react-text

6. pierce bottom slightly with fork so no air bubbles appear. /react-text

7. pre-bake pie crust for 15 minutes at 425 degrees. /react-text

Pie Filling Ingredients:

• 1/2 cup vegan butter (melted)

• 3/4 cup granulated sugar

• 1 tbs fine-ground cornmeal

• 1 tsp pure vanilla extract

• 1/2 tsp kosher salt

• 3/4 cup pure maple syrup

• 3 large vegan egg substitutes

• 1/2 cup coconut cream

• 2 tsp white vinegar

• 1 tbs flaky sea salt for finishing

Pie Filling Instructions:

1. Whisk together vegan butter, sugar, cornmeal, vanilla extract and kosher salt.

2. Whisk in maple syrup and vegan eggs (one at a time -only adding next vegan egg when previous one has been mixed in)

3. mix in coconut cream and white vinegar: /react-text

4. pour mixture into pie sheet. /react-text

5. bake 30 min. After 30 min rotate baking pan 180 degrees and bake 15-20 min.

6. sprinkle sea salt flakes for tasting (I also added whipped coconut cream and cinnamon sugar crumbs on top)