Many years ago I was listening to the Voice of America Special English and they were having a discussion about America’s favorite foods. They talked about how much Americans loved pie, apple pie being the favorite. I’ve often heard the phase “as American as apple pie” when someone emphasizes that something is typical of Americans.
You can’t go wrong choosing this apple raspberry ginger pie over all the other dessert choices this thanksgiving. The light and flaky crust, filled with substantial hearty apples makes this pie hard to resist. In this recipe, the addition of raspberry added an extra tangy sweet flavor to the pie. More interesting yet, the spicy ginger gave it a little zing. With all of the natural flavors and fragrance from the fruits and spices, a small amount of natural sweetener, stevia, makes the pie even more wonderful with every bite. It’s hard to believe that this apple raspberry ginger pie is gluten-free, vegan, and no-sugar-added.
To make the pie crust, I modified the olive oil double crust recipe I found in a cook book (Vegan Pie in The Sky). Because it has to be gluten-free, I substitute the all-purpose wheat flour with my all-purpose gluten-free flour. I found that rolling the dough between two sheets of plastic wrap with a rolling pin works the best. I also noticed that if the gluten-free flour has too high a content of corn starch (equal or greater than 20%), the dough would be too soft to manage. If the dough feels warm and starts to fall apart, putting it back in the freezer for a few minutes will make it easier to handle. However, you always can patch and fix the dough even when it is in the pie dish.
I used my mini cookie cutter to cut stars out of the top crust. Not only will the cut-outs let steam out while baking, they are also very decorative. Arranging the little cut-out pieces on the pie will make the pie look even more interesting.
- 70 g (2.5 oz) corn meal
- 70 g (2.5 oz) millet flour
- 70 g (2.5 oz) white rice flour
- 70 g (2.5 oz) sweet rice flour
- 35 g (1.23 oz) potato starch
- 17 g (0.63 oz) corn starch
- 18 g (0.63 oz) tapioca starch
- ¾ tsp salt
- ⅔ cup olive oil
- 4 to 8 tbs ice water
- 1 tbs apple cider vinegar
- 2½ cup raw rice, dried beans, or pie weights
- 19 oz (approximately 4 medium size) apple, thin sliced (Honeycrisp or Jonagold preferred)
- 5 oz raspberry (frozen or fresh)
- 1 tbs freshly grated ginger
- 4 tbs corn starch
- ¼ tsp pure stevia extract powder
- ⅛ tsp nutmeg
- ¾ tsp cinnamon powder
- 2 tbs unsweetened non-dairy milk
- ½ tbs nectar agave
- To make the pie crust:
- Place olive oil in a small plastic container and freeze for at least one hour before preparing the pie crust. The frozen olive oil should be opaque and congealed. If it is too hard, let it thaw a little bit before adding to the flour.
- While the olive oil is freezing, whisk together the flours and salt in a large mixing bowl. Chill this in freezer for at least 30 minutes.
- Gradually mix the olive oil into the flour (approximately one tablespoon at a time). Use a potato masher to mash the frozen olive oil into the flour until the olive oil resembles flakes of oatmeal.
- In a cup, mix 4 tbs ice water with the vinegar. Slowly add 2 tbs of this mixture at a time into the dough until the mixture is finish. Add more ice water, one tablespoon at a time, until the dough forms a ball. Divide the dough into two equal amounts and place each piece in a storage zip bag. Use a rolling pin to shape each into a disk (6” in diameter). Place in freezer for 10 minutes or refrigerator for 30 minutes.
- Remove one dough from the freezer or refrigerator and roll it out into an 11” circle between plastic wraps. Transfer the dough to a 9-inch pie dish and press well into the pan. Place a piece of parchment paper or wax paper over the crust and fill the curst with raw rice to hold it down in the pan. Press the rice down and out to sides. Remove the rice from the pie crust. Return the crust to the freezer or refrigerator.
- Repeat rolling with the second dough. Use mini cookie cutter to cut a few pieces out from the center. Place the cut-out shapes on a piece of parchment paper or wax paper. Refrigerate the second pie crust and the cut-out shapes before use.
- To make the filling and assemble the pie:
- Mix all filling ingredients in a mixing bowl. Mix all topping ingredients in a cup.
- Preheat oven to 425 °F.
- Arrange apple slices and raspberries neatly in the prepared pie dish. Brush the edge of the pie crust with the topping liquid. Place the second crust on top. Pinch the edge together and trim excess dough. Arrange the cut-out shapes along the edge and center.
- Brush the top with topping liquid.
- Bake for 20 minutes. Reduce the heat to 350 °F and continue baking for 35 minutes or until the filling bubbles up through the cuts and edges. Place the pie on a cooling rack and let it cool at least 30 minutes before serving.