I made this Apple Pie In A Skillet by using tart Granny Smith apples, a flaky and delicious pie crust, and topped it with non dairy ice cream and drizzled caramel.
Apple Pie In a Skillet
2lbs. of Granny Smith apples, peeled, sliced and cored, 1/4 inch thick
1/3 Cup of coconut sugar
2 Tablespoons of cornstarch
1 Teaspoon of cinnamon
3/4 Teaspoon of ground nutmeg
1/4 Teaspoon of ginger
2 Teaspoons of vanilla extract
1 Small lemon, juiced
2 Pie crust – store bought
Lightly brush unsweetened Almond milk
1/2 Teaspoon of organic sugar
-Lightly dust a 9 to 10 inch cast iron skillet with gluten-free flour. Set aside.
-Add a dusting of flour to a baking mat. Roll out the dough into a large circle to fit the skillet. Lay the dough in the skillet.
-Combine the cornstarch, coconut sugar, cinnamon, nutmeg, ginger apples and lemon juice, mix until coated.
-Add apple mixture to the skillet then add a dollop of vegan butter over the top.
-Add another dusting of flour to the baking mat then roll out dough for the top of the pie. Place dough over the apple mixture in the skillet. Fold the edge of the pie crust inward around the edges crimping with your fingers. Lightly brush unsweetened almond milk on top of the crust with a sprinkle of organic sugar. Bake for 50 minutes to an hour. Check to make sure the edges don’t brown to fast, if so, cover with foil.
Remove and allow pie to cool slightly. Top with nondairy vanilla ice cream and drizzled caramel. Enjoy!