Pumpkin & Apple Pies
(Originally published on Fall 2015 at https://CornFreeHippie.com)
Thanksgiving is around the corner and many are thinking about pies. For those of us who are corn allergic and / or have gluten sentitivities, tasty pies can be difficult to come by, so I have some ideas here that do the trick.
3 Pie Crust Options
The first option is my Raw Ginger Cashew Crust. This is a vegan and paleo crust that will go well with the flavors of both apple and pumpkin pie.
A second option comes from Mighty Nest's Paleo Pie Crust. I enjoyed this crust, but I would have used the entire egg so that it would be more moist.
Want another vegan option? Try Elana's Paleo Pie Crust.
Apple Pie Filling
6+ apples, peeled & sliced
lemon juice, to taste
pumpkin pie spice, to taste
Place desired amount of ingredients in slow cooker / crock pot. Cook on low until desired tenderness is reached. Alternatively, cook in Instant ot for 4 minutes.
When ready to serve, use above pie crust or make mini open pies by placing on a safe tortilla or flat bread.
For a Vegan Pumpkin Pie Filling, I really like the one from Ceara's Kitchen:
And here is how the pumpkin pie filling looks in the paleo crust (option 1):
I was a little adventurous and put a bit of the apple pie filling on the pumpkin pie and YUM! The lemon in the apple filling danced with the citrus in the pumpkin and I experienced a little slice of "citrucy, autumnal heaven".
Apple Pie Filling on a tortilla.