Autumn is never complete without homemade apple pie! Yes — it’s apple picking season and apple everything is on the list. Apple cider, apple spice muffins, apple turnovers — and of course the very classic that inspired today’s recipe… apple pie!!!!!!

This delectable all time favorite comes with a surprise. Care to guess?

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PUMPKIN! PUMPKIN! PUMPKIN!

This pie is a fall dream — perfectly balanced with sweet notes and pumpkin spices. Easy to make, this recipe is great for first timers! Impress all your friends with your pie skills and serve it with coconut whip cream for a twist.

INGREDIENTS

For the crust:
  • 2 cups whole wheat flour, gluten-free
  • 1 tsp sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 2/3 cup + 2 tablespoon margarine, vegan (i.e. Earth Balance Buttery Spread, Original)
  • 6 tablespoon ice water
For the filling:
  • 5 cups apples, peeled and sliced
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 cup brown sugar
  • 1/4 cup cane sugar
  • 2 tablespoon pumpkin puree
  • 1 1/2 tablespoon whole wheat flour, gluten-free

INSTRUCTIONS

  1. Preheat oven to 400°F .
  2. In a large bowl, toss apples, cinnamon, pumpkin pie spice, salt, sugar, pumpkin puree and flour. Set aside.
  3. To prepare crust, whisk flour, salt, pumpkin pie spice and cinnamon in a large bowl. Then add cold margarine and use a fork to combine until crumbly.
  4. Add 1 tablespoon of ice water at a time until a loose dough forms.
  5. Transfer to a floured surface and gently mold together with hands, handling as little as possible. Divide in two, making one (the bottom crust) slightly larger.
  6. Gently roll out the larger crust using only as much flour as needed, and carefully drape over a standard pie pan (mine is 9.5 inches) using a rolling pin to help transfer. Leave the edges hanging over and only trim areas of great excess and add those back to the other crust.
  7. Add the apple filling, reserving most of the excess liquid that’s formed, and then roll out the other crust.
  8. Cut the the crust into strips and do a lattice top or just lay the whole crust over the apples for a traditional top.
  9. Use your fingers to crimp edges and then brush the pie with dairy-free milk and dust generously with sugar.
  10. Bake for 45-50 minutes or until golden brown. Cover the edges with foil at the 30-minute mark so they don’t get too brown.
  11. Let cool completely before slicing – at least 3-4 hours. Best when fresh, but will keep for up to a few days. Serve with coconut whipped cream or your favorite non-dairy ice cream!

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