This Gingerbread Apple Cranberry Vegan Pie is the perfect sweet edition to the Fall season. Safely wrapped in a flaky, gingerbread crust and bursting with sweet-tart flavors from the apples and cranberry, this pie is a sure crowd pleaser, making this recipe the ultimate beginning of a sweet Fall season!
In a large bowl, add the organic all-purpose flour, organic whole wheat pastry flour, pure cane sugar cinnamon, ginger, and nutmeg, whisking them together until well combined. Add cold cubed vegan butter, blending it into the dry ingredients using a pastry blender (or 2 forks), until mixture resembles "peas".
In a measuring cup or medium cup, mix together the cold water and molasses until well incorporated.
Add the lemon juice to the dry ingredients and then slowly pour the water-molasses mixtures into the dry ingredients, kneading the dough with your hands until is becomes elastic and not too wet or too dry.
Once you're able to form it into a ball, cut in half into 2 separate balls and wrap them in plastic wrap (individually) and refrigerate for 1 hour (minimum), up to 1 and a half hours or of course overnight.
Remove dough balls from the refrigerator and place them on a lightly floured surface. Roll out first dough ball (not making it too thin), about 1/2-inch thick and gently placing it in your pie crust baking pan; working it around evenly. Next roll out 2nd dough ball (about the same thickness as first one) and leave it there until ready to use.
Preheat your oven to 375 degrees Fahrenheit.
Add the pure maple syrup, lemon juice, organic brown sugar, cinnamon, arrowroot starch, nutmeg and sea salt to a large bowl and stir well so that the mixture is combined completely. Then add sliced apples and cranberries and toss with a spatula so that they are evenly coated in the mixture. Add everything to your prepared pie crust and evenly spread.
Now go back to your set aside flattened pie crust dough and using a sharp knife or pastry cutter, cut dough (longways) into stripes and create a nice design for the top crust and place them individually on top. **NOTE: I twisted each stripe and laid them out diagonally, overlapping as well.** Make sure to pinch each end together with bottom crust to ensure that both top and bottom crust stay in tact. Be sure to do any folding or tucking for any excess pie crust. Then using the last two strips from the dough, twist and add it around the edges of the pie until fully all around.
Once done, lightly brush the top of pie crust with melted vegan butter and place in the oven to bake for 45 minutes to 1 hour, until top is golden brown and fruits are bubbling through. Remove from the oven and let it cool for 10-15 minutes. Slice your pie and serve with a few scoops of vegan ice cream, if desired.
FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate water to flour/butter mixture, ONLY ADD 1/4 cup of water AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of water.
TIPS FOR THE PERFECT PIE CRUST: Be sure to read tips within the post!
STORAGE: Keep leftover pie tightly wrapped with heavy duty plastic wrap or foil and refrigerated for 3-4 days. Re-heat each slice when serving.