There’s nothing healthy about this and it’s time consuming to make, but wow is it good (and its dessert)! This is an adaptation of Thomas Keller’s Apple Pie with Lard Crust – the adaptions are, of course, are to make it gluten-free and dairy-free.
I get my lard by rendering the fat from pork belly, ’cause braised pork belly is delicious. Knowing that I get to make pie later is icing on the cake!
In my experience, dough that have vegan butter in it is more temperamental than dough with real butter. Straight from the refrigerator its really hard and it softens (too soft) quickly and gets very sticky. Give yourself lots of time and when it starts to get too soft, chill it in the refrigerator again. I recommend wearing gloves to more easily facilitate this start/stop method. Once it’s baked your friends and family are sure to ask “are you sure this is gluten and dairy free?”
If your new to my blog or its been a while, make sure you review the ground rules to my recipes.
- 275g Sorghum Flour mix
- 175g Tapioca Flour
- 22g Granulated Sugar
- 2g Kosher Salt
- 1/8 tsp Baking Powder
- 200g Butter
- 72g Lard
- 52g Cold Water
- 18g White Wine Vinegar
- Cut the butter and lard into 1/4 inch cubes and refrigerate (they can be together).
- Measure the water and vinegar and refrigerate (they can be mixed together).
- In a large mixing bowl, mix together the flours, sugar, salt, and baking powder.
- Using your hands, mix or “cut” the butter and lard into flour mixture until the butter and flour pieces are no larger than a pea. Work quickly and/or stop and place the bowl in the refrigerator to prevent the butter and lard from melting as you work.
- Make a well in the center of the mixture and pour in the water and vinegar.
- Incorporate the liquid into the flour by hand, being careful not to overwork the dough and/or melt the fats.
- Turn the dough onto a clean work surface and the knead the dough just enough to fully incorporate all of the pieces.
- Divide the dough into two pieces. Form one piece into a 1/2 inch thick disc and the other into a 1/2 inch thick rectangle.
- Place the pieces between two pieces of parchment paper on a sheet pan and refrigerate for 10 to 15 minutes.
- Roll out the circular dough between two pieces of parchment paper, turning the dough in 1/8 to 1/4 turns as you work until the dough is roughly 1/4 inch thick. Smooth the surface of the dough and return to the refrigerator.
- Repeat the step 10 for the rectangular piece of dough, attempting to maintain a rectangular shape that is roughly 11 inches long.
- Place your baking stone on the center rack and preheat the oven to 350F (conventional).
- Once the dough has been in the refrigerator for 10-15 minutes, remove the circular dough from the refrigerator. Center it over the pie pan and gently lift the edges while working the dough into the pan. The goal is to allow the dough to naturally fall into pie pan and form without stretching the dough.
- Using your fingers and thumbs, pinch the edges of the crust, being careful to pull in the dough hanging over the edge, NOT the dough inside the pan (you don’t want to thin the crust). Use a paring knife and cut away the excess dough around the edges. Return the crust to the refrigerator for about 10 minutes.
- Remove the pie pan from the refrigerator and line the crust with two layers of plastic wrap, lifting the edge to allow the wrap to fall and conform naturally against the crust. Leave the plastic wrap hanging over the edge of the pie pan.
- Fill the crust with dried beans (such as pinto or black beans). The beans should be separated from the crust by the plastic wrap. Fold the edges of the plastic wrap over the top of the beans to expose the edge of the pie crust.
- Place the pie pan directly on the baking stone within the oven and bake for 30 minutes or until the crust is light golden brown.
- Remove the crust from the oven and allow to cool. If you’re going to finish making the pie, leave the oven on at 350F with the baking stone on the center rack.
- Once cool enough to handle, remove the beans/plastic from the crust. If desired, reserve the beans for future use. With the risk of plastic contamination, I wouldn’t eat them, but you can use them for future pies!
- Pie crust (above)
- 125g Granulated Sugar
- 15g Cornstarch
- 1g Ground Cinnamon
- pinch Ground Cardamom
- 900g peeled/grated Granny Smith Apple (see directions)
- 600g peeled/diced Granny Smith Apple (see directions)
- 1 Vanilla Bean
- 50g Lemon Juice
- 1 Large Egg White (lightly whipped)
- Granulated Sugar (for dusting)
- If not already done, place a baking stone on the center rack and preheat the oven to 350F (conventional).
- Use a box grater to grate 900g of apple. Submerge them in cold water to prevent them from turning brown if you won’t be able to work fast enough.
- Cut the 600g of apple into dice that is roughly 1/4 inch cubes (small dice). Again, submerge them in cold water to prevent browning. The two different cuts of apple (dice and grated) must be kept separate.
- In large mixing bowl, combine the sugar, cornstarch, and dried spices. Mix well and set aside.
- In a large sauce pot or sauteuse, cook the grated apples over medium heat with the vanilla bean (split lengthwise, but do not scrape). Cook for about 15 minutes or until there is no visible moisture on the bottom of the pot.
- Add the dices apples and cook until the diced apple is tender or has minimal resistance to a being pierced with a knife (about 10-15 minutes).
- Remove the pan from the heat and remove the vanilla pod.
- Stir in the sugar and spice mixture until fully incorporated. Allow to cool to room temperature (about 20 minutes).
- Fill the pie crust with the pie filling and smooth the top.
- Cut the rectangular piece of pie crust into 1/2 inch wide strips.
- Use the strips to top the pie. For best appearance, weave a lattice structure. You will likely have to stop part way through and chill the strips in order to be able to work with them.
- Brush the egg white across the top of the pie and dust with granulated sugar.
- Place the pie directly on the baking stone and bake for 45 minutes at 350F.
- Allow the pie to cool to room temperature for at least 4 hours before slicing and serving.
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