Apple Crostata aka Flat Apple Pie (Vegan & Gluten Free or Classic)


Crostatas are hands down my favorite kind of pie to make because they are so easy and forgiving thanks to the no-fuss crust made right on the baking sheet. Only one dough needed and no fussing over perfect pie crust edges! Apple is my go-to crostata in fall and this vegan gluten free version ensures no one is left out for dessert! It can also be made classic style non-vegan/non-gluten free with the same method by swapping out a couple ingredients. (Sign up by clicking link below recipe to get access to recipe on our Forums for the non vegan/non gluten free version of this recipe and tips to working with the gluten free dough.) Any way you slice it, I hope you “fall” in love with this easy, delicious, and versatile apple pie!

Ingredients:

For GF Vegan Dough:

  • 1 1/4 cup gluten free flour (Or use regular all-purpose flour for classic style)
  • 2 or 3 tablespoons granulated sugar 
  • 1/4 tsp salt 
  • 1/2 cup unsalted vegan butter cold and cubed (or use dairy butter if preferred)
  • 4 tablespoons ice water

For Apple Filling:

  • 3 large Gala apples 
  • 1/4 teaspoon fresh grated orange or lemon zest
  • 3-4 Tbs granulated sugar 
  • 1/2 tsp cinnamon

For Vegan/GF Streusel Topping:

  • 1/4 cup gluten free flour (I like almond flour for this streusel)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 2-4 tablespoons solidified coconut oil or vegan butter (I like the coconut oil in the streusel)

Directions:

For Crostata Dough:

Add GF flour, sugar, and salt to a food processor and blend a few seconds to combine. Add cold cubed butter to flour and pulse until the butter has broken down into pea sized chunks. Add 1 Tbs of ice water at a time, pulsing after each one. If dough seems to come together before adding the last Tbs of water don’t add the last of it. If the dough is too dry, add more water, one teaspoon at a time. Mix until everything combines to form a loose dough. Pour out the loose dough onto a piece of plastic wrap and form into a ball. Pat the dough ball down into a disk. Wrap the dough disk and place in the refrigerator to chill for a couple hours. Place a piece of parchment paper on a baking sheet or line it with silicone mat. Dust with a little gluten free flour and place the chilled dough on top of the flour. Place another piece of parchment paper on top of the dough and using a rolling pin, roll out into a circle 1/8 inch thick.

Place the baking sheet with pie crust in the refrigerator to chill while you make apple filling.

Preheat oven to 425. 

For Apple Filling:

Peel, core, and cut the apples into thin slices. Toss the slices with the orange zest, cinnamon and sugar. Spoon apple filling onto dough leaving an 1 1/2 inch border around edges.

For Streusel Filling:

Combine the almond flour or other gluten free flour, sugar, salt, and cinnamon in a bowl. Add the coconut oil or butter and mix with a fork or fingers until the mixture is crumbly.

Assemble Crostata:

Remove the baking sheet with chilled dough from the fridge. Add the apple filling into the center leaving only 1-1 1/2 inch border. Gently fold the edges around the apple filling, slightly crimping edges together. If they break apart a little it’s okay, just crimp those pieces together with your fingers. (This pie is meant to look rustic so it’s all good!) Brush edges of dough with a little coconut milk to ensure the crust browns up nicely in the oven. You can sprinkle a little sugar over edges of dough too, if desired. Sprinkle streusel topping over pie filling and bake for 20 to 25 minutes, until the crust is golden and the apples are tender. Serve warm or at room temperature.

I highly recommend serving with a dollop of whipped coconut cream and a drizzle of vegan caramel sauce on top!

Click here to sign up for access to the full recipe on our Forums with adaption for the non vegan/non gluten free version of this pie and for special tips using this gluten free dough.

Torte and Eat Members click here for the full recipe.

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