This apple pie is made is a sheet pan, so it’s fit for a crowd, or an avid pie fan! It’s also vegan friendly and can be made gluten-free and with natural sweeteners.
- 3 cups Bob’s Red Mill 1 to 1 Baking Flour or all-purpose flour
- 2 teaspoons cane sugar or coconut sugar
- 3/4 teaspoon salt
- 1/3 cup vegetable shortening
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cubed (or additional shortening)
- 10–12 tablespoons ice cold water
- 1–2 tablespoons milk of choice, optional (for brushing on pastry)
- granulated sugar for dusting, optional
- 7 cups apples, peeled, cored, and chopped (I used a mixture of granny smith, fuji, and gala)
- 1/2–2/3 cup granulated sugar, brown sugar, or coconut sugar (use more or less depending on the sweetness of your apples)
- 3 tablespoons Bob’s Red Mill 1 to 1 Baking Flour or all-purpose flour
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg, optional
- 1/4 teaspoon cloves or allspice, optional
- 1/4 cup apple cider/juice or water
- 1 tablespoon lemon juice
- In a large bowl, blend together flour, sugar, and salt. Using a pastry blender, cut in shortening and butter until mixture is crumbly and no large chunks of fat remain.
- Stir in water a few tablespoons at a time, just until dough comes together. Should not be overly sticky or too crumbly. Can adjust by adding additional flour or water.
- Cut dough in half and shape each into flat rectangular blocks. Cover and chill 15–20 minutes.
- Meanwhile, place chopped apples in a large bowl. Add sugar, flour, spices, and juices; stir together to combine. Set aside.
- Roll 1 block of dough out into a slightly larger rectangle than your 1/4 sheet (or 9×13) baking pan, about 11×15. I like to roll in between two sheets of parchment paper to keep dough from sticking. It also makes it easy to transport. Lightly dust the surface with flour if needed.
- Place the pan upside down on top of the rolled out dough on the parchment paper and carefully flip over. Peel paper off of dough and press into the bottom and about 1” up the sides of the pan. If dough cracks just press back together with your fingers. Trim excess dough, which can be added to the second block of dough. Place pan into the fridge while you prepare the top pastry.
- Roll out second block into a thin sheet. Can use small cutters to cut out shapes for the top, strips for lattice design, or leave the pastry whole to cover the whole pie.
- (Since I made this gluten-free, I find it’s easiest to cut out shapes since gf dough is fragile and breaks apart easily. This dough holds its shape well and the leafs I cut out stayed in tact while baking.)
- Take chilled pan out of the fridge and pour filling into the prepared crust. Top with cut outs/pastry.
- Brush pastry with milk and sprinkle with sugar. Preheat the oven to 375ºF and place pan into the refrigerator to chill while oven is heating.
- Once the oven is preheated, place pie pan on a larger baking sheet. Bake on middle rack for 45–55 minutes, just until crust is lightly golden and filling is bubbly. Let cool fully before serving.
- Category: Dessert, Gluten Free, Pies