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:
Mix GF flour w/ salt & sugar /react-text
add in vegan butter /react-text
add in vegan egg and mix well (will still be crumbly) /react-text
add water by stirring in 1tsp at a time until dough holds together for rolling (better a little moist) /react-text
shape into disk and place onto a greased pie tin. /react-text
pierce bottom slightly with fork so no air bubbles appear. /react-text
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:
Whisk together vegan butter, sugar, cornmeal, vanilla extract and kosher salt.
Whisk in maple syrup and vegan eggs (one at a time -only adding next vegan egg when previous one has been mixed in)
mix in coconut cream and white vinegar: /react-text
pour mixture into pie sheet. /react-text
bake 30 min. After 30 min rotate baking pan 180 degrees and bake 15-20 min.
sprinkle sea salt flakes for tasting (I also added whipped coconut cream and cinnamon sugar crumbs on top)