16 | Oregon Home nickerdoodle pple ie Preparation Crust: Grease a 9" pie plate with non-stick spray. Combine egg replacer with 2 T water, mix well, and let sit for 1 minute to thicken. Beat room-temperature butter and sugar together until fluffy, 1½ - 2 minutes. Add thickened egg replacer, oat milk, and vanilla extract to creamed sugar, scraping the sides of the bowl as you mix until combined. Add sifted gluten-free flour, baking powder, and cinnamon, mixing until dough forms. Press dough into and up the sides of the pie plate and place in the freezer for 10 minutes. While the cookie-dough crust is chilling, pre-heat the oven to 375°F. Filling: Peel and core each apple into four flat pieces, and slice each piece into ¼"-thick slices. Place chilled pie cookie crust into the oven to bake for 12-13 minutes. While it bakes, make the filling. Melt the butter in a large pan over medium heat, adding sliced apples, brown sugar, cane sugar, cinnamon, and lemon juice. Cook, stirring for 12-15 minutes until apples have softened. In a small bowl, dissolve cornstarch in ¼ C water, then slowly stir cornstarch mixture into the filling in the pan. Once the juices in the pan have thickened, take off heat and allow to rest and cool at room temperature. Check on the pie crust and remove from the oven once it just begins to turn golden brown along the edges, then reduce oven to 350°F. The snickerdoodle cookie pie crust will have puffed up somewhat while baking. Topping/Assembly: In a medium bowl, whisk together flour, brown sugar and cinnamon. Add melted butter and mix with a fork or dough cutter until crumbly pieces form. Assemble pie by mounding apple pie filling on top of snickerdoodle cookie crust (mounding in the middle prevents steam from building up and creating a gap while the pie bakes so the apple cooks down for an evenly packed end result), then pack crumble topping on top of the filling, with any remaining loose pieces sprinkled on top. Gently cover with tinfoil and bake for 40 minutes at 350°F. After 40 minutes, remove foil and continue baking for 35-40 more minutes, until the filling is bubbling. Remove from oven and allow the pie to cool at room temperature for 2 hours to set, then slice and serve. Perfect pairing: Gatto Gelato’s Crème Brûlée (pictured here) or French Vanilla gelato. Ingredients Snickerdoodle Cookie Crust: • Non-stick cooking spray • 1 T vegan egg replacer • 8 T unsalted vegan butter • 1 C organic cane sugar* • ¼ C barista-style oat milk • ½ t vanilla extract • 2 C 1:1 gluten-free flour • 2 t baking powder • ½ t ground cinnamon Apple Pie Filling: • 5 Granny Smith apples • 2 T unsalted vegan butter • ½ C organic brown sugar • ¼ C organic cane sugar • 1 t ground cinnamon • 1 oz lemon juice, from 1 lemon • 2 T cornstarch Crumble Topping: • ⁄ C 1:1 glutenfree flour • ⁄ C organic brown sugar, packed • ½ t ground cinnamon • 4 T unsalted vegan butter, melted *Organic denotes vegan-friendly FALL FLAVORS:
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