It’s November, the season of thankfulness, gratefulness, and being reverent for all the things in your life you don’t deserve but have. I am grateful for… a lot. This year has been a whirlwind, and I have so much to be in awe of God for. I feel like I say that every year, but here I stand again in the middle of huge change and new adventures- left completely speechless and with my utmost gratitude.
I hope the adventures never stop.
This year, I am hosting Thanksgiving for my family for the first time in my life and I am so excited. I love the idea of creating my own dishes, my own family traditions, and having the people I love most in my home all at once. (I will be missing my Mamma!) I can’t wait to have my mom make her corn casserole, my grandma make her oyster stuffing, and I will give a good attempt at my first turkey (with the help of my daddy, of course.) Our greatest rut in the road with our Thanksgiving meal is making a meal ALL of us can eat with food allergies, though. I want to make a table of food that we can all eat without sacrificing Thanksgiving flavors. So, I started testing out recipes last month, and it took just one attempt at an apple pie to know I was onto something great. (Starting with the essentials… right?) It was amazing, and I wouldn’t claim for a second to even be a baker (I am SO not.)
I have to do gluten free/yeast free, so Bob’s Red Mill is my go-to for all things baking. I also have to do dairy free for the hubby, so I tested baking with the vegan butter, Earth Balance. Both were a major success, and y’all I swear you wouldn’t know for a second this pie is gluten or dairy free. I fed it to multiple people, none knew it wasn’t just a normal apple pie. I am telling you… this recipe is amaze.
Apple Pecan Pie
Bob’s Red Mill Pie Crust Mix (replace butter with 20 tbsp. -1 1/4 c.- of Earth Balance for dairy free)
6 Fuji Apples sliced thin and peeled
1 egg white
1/4 cup white sugar
1/4 cup brown sugar
1 tbsp. lemon juice
1/4 tsp salt
1/4 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 cup chopped pecans
1 tsp. vanilla
Pre-heat oven to 425 degrees. Mix pie crust according to recipe (substituting the butter, if needed), separate into two flattened rounds on parchment paper, and place in refrigerator for one hour.
Mix your filling ingredients: starting with the apples, begin folding in the sugar, brown sugar, egg white, vanilla, lemon juice, and salt. Add your chopped pecans, cinnamon and nutmeg last. Mix everything together evenly before pouring into the bottom pie crust. Disperse the mixture evenly. Flatten your second pie dough as thin as possible, then slicing into long strips. Place on top of the mixture. Place the pie into oven at 425 for 25 minutes. Reduce heat to 375 degrees and bake for 30 more minutes.
Let cool. Add vanilla ice cream.
Happy Thanksgiving, friends. I am REALLY thankful for YOU!
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