開放蘋果派+燕麥派皮 Open-face Apple Pie with Oat Crust (Vegan, Gluten-free)

Open-face Apple Pie with Oat Crust (Vegan,GF)

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今年聖誕節就要來了,我也就想著要來製作一些帶有節日氣息的甜點,而它就是… 開放蘋果派! 但它不是普通常見的蘋果派,而是全素、有著酥碎燕麥派皮,讓我想一做再做的蘋果派!

Open-face Apple Pie with Oat Crust (Vegan,GF)

開放蘋果派 + 燕麥派皮
Open-face Apple Pie with Oat Crust (Vegan, Gluten-free)

記得我先前應該有提過,我非常愛烤過的蘋果,對吧? 不管是否有,在這還是想再提一次,因為烤過的蘋果,真的是世界上我最愛的食物之一,除了巧克力和堅果醬啦。

Open-face Apple Pie with Oat Crust (Vegan,GF)

我不確定為什麼聖誕節會讓我想製作蘋果派,或許是因為蘋果紅潤色澤,或是我淺意識中就是想吃蘋果派 (後來我發現我是受什錦水果派的啟發,但因為我愛蘋果勝過果乾,所以…)

總之,我想讓它看起來有節慶氣息,所以就製作了這個有可愛星星點綴的開放蘋果派。上頭這些可愛的星星是從剩餘的派皮中製作的,這絕對是個減少浪費很棒的方式。

Open-face Apple Pie with Oat Crust (Vegan,GF)

這個開放蘋果派看起來很”外放大膽”,同時也簡單,由兩層組合而成:燕麥派皮與堆疊的蘋果們。

這次我製作這個 7 吋的蘋果派的內餡使用了 3 顆史密斯奶奶青蘋果,讓這個蘋果帶有自然的酸甜滋味。你也可以使用普通的蘋果,但可能要試一下味道,視你的喜好添加一點檸檬汁,來增加整體的滋味。

Open-face Apple Pie with Oat Crust (Vegan,GF)

這個開放蘋果派的派皮的部份,主要是由燕麥製成,所以口感上比較酥碎一些,我喜歡這樣的派皮,但也是因為這個原因,這個派沒有辦法很緊實的”在一起”。

事實上,我切下第一片蘋果派後,派皮城牆就開始倒塌了。只要美味,我是不介意,但想在這裡特別提一下,如你很在意它切過後的外表的話。

Open-face Apple Pie with Oat Crust (Vegan,GF)

製作這個燕麥派皮很簡單,大多就是攪拌混合,蘋果內餡也是,只是你可能會想對蘋果溫柔一下,才能讓蘋果們在最後的成品中展現它們的”身材”。

如果你像我一樣喜歡煮過或烤過的蘋果,你也可以試試 肉桂蘋果烤燕麥全素蘋果烤奶酥 ,以及甜一些的 全素蘋果派。 那麼現在,先來製作這個帶有節慶感的開放蘋果派吧!

最後,希望你和我一樣喜歡這個食譜,如果你有製作任何一個的話,歡迎分享你的成品照在 Instagram 上,tag @Barrelleaf + #barrelleaf 。我很喜歡看到你們的成品與心得。😉

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完整食譜 How To Make

Open-face Apple Pie with Oat Crust (Vegan, Gluten-free)

Barrel Leaf
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!
Prep Time15 mins
Cook Time40 mins
Resting Time5 mins
Total Time1 hr
Course: Dessert
Cuisine: American, vegan
Keyword: dairy-free, dessert, gluten-free, vegan
Servings: 6 people
Author: Barrel Leaf

Ingredients

Oat Crust

  • 1 Tbsp ground flaxseed 亞麻籽粉
  • 2.5 Tbsp water 水
  • 135 g (1+½ cup) rolled oats 傳統燕麥片, ground 磨成粉
  • 45 g (½ cup) ground almond 杏仁粉
  • 1 Tbsp coconut sugar 椰糖
  • ¼ tsp salt 鹽
  • 3 Tbsp coconut oil 椰子油, soft, plus more for greasing

Apple Filling

  • 3 Granny Smith apples 史密斯婆婆青蘋果, ~450 g
  • 2 Tbsp maple syrup 楓糖漿
  • ½ tsp ground cinnamon 肉桂粉
  • ¼ tsp ground ginger 薑粉
  • tsp ground cloves 丁香粉
  • tsp ground nutmeg 肉豆蔻粉
  • tsp all-spice mix 多香果粉*
  • A pinch of salt 鹽

Instructions

To make the crust

  • 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.

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