Open-face Apple Pie with Oat Crust (Vegan, Gluten-free)
This Open-face Apple Pie is vegan and made with a crumbly oaty crust. The apple filling is sweet but not so sweet and it's so warming and delicious that I'm sure I will make again!
Start by making a flax "egg": In a small bowl, add the ground flaxseeds and water. Mix and let it sit for 5 minutes. In the meantime, grind the oats in a grinder if you haven't already. You can also just use store-bought oat flour.
In a big bowl, add the oat flour, ground almond, coconut sugar, and salt. Give them a mix.
Add the coconut oil and the flex egg. Use a fork first to bring all ingredients together. Then switch to hands to form a dough.
Place the dough between two pieces of parchment paper and roll it out.
Grease a 7" pie pan with some coconut oil. Place the rolled out dough onto the pan and use your hand to shape it into the mold.
Place the pan into the freezer while we prepare the apples. Preheat the oven to 175 C / 350 F.
To make the apple filling
Peel and core the apples, then do your best to slice them into the same thickness.
In a big mixing bowl, add the sliced apples and the rest ingredients. Use a spatula or your hand to gently mix all together.
Layer the apple slices from the center outwards like the petals of flowers.
Bake for 40-45 minutes until the crust is golden.
Transfer onto a wire rack to cool down before removing from the pan.
Slice and reheat in the oven for 5-10 minutes to serve.
Notes
*If you don't have that much spices at hand, you can also use ½ tsp pumpkin spice mix instead.
Storage: Store in an air-tight container in the fridge for 3 days or 2 weeks in the freezer.