Oscars 2013: Lincoln

I have yet to make it out to see this movie, but I am super excited to see Daniel Day Lewis. Just look how MUCH he looks like Abraham Lincoln in this movie poster!


Uncanny, right?

Actually, I don’t want to start getting sued for using celebrity photos on my blog. I best read myself up these here laws of the land before I keep pasting in photos of DiCaprio. You never know when you might run across a meany, right? Not everyone can be as sweet and cooperative as Lance Armstrong.

Hubby has to use the computer, I’ve got a lot to say. Gotta type fast.

First, I’m still loving my iPhone and all of its crazy auto corrects. I don’t know where the idea came from that you have to had typed a word before your phone will correct what you are writing to said word. Example:

Husband (while at the grocery store, using the list I sent via iphone) – “Did you really want me to ask where the Adonis is?”

Me – “You mean, the adobe?”

Husband – “Is that what it’s supposed to say?”

I told him to ask someone where they keep the Greek Gods.

Of course, I can’t write about some of the other auto corrects. That’s what http://www.damnyouautocorrect.com is for, right? On to the pie!



It’s no secret that Abraham Lincoln loved apple pie. It’s not really common knowledge, either. But the info is out there and I’m happy it is, I needed an easy Oscar food connection. Zero Dark Thirty is ka-hilling me! I figured that Lincoln, the progressive that he was, would totally be down with making an inclusive apple pie for all to eat. Hence, vegan, gluten-free apple pie!

Oscars 2013: Lincoln
Recipe Type: Dessert
Cuisine: Pie
Author: Food It Forward – Via [url href=”http://plantpoweredkitchen.com/gluten-free-pie-crust-and-apple-of-my-eye-pie-photo-tutorial-by-livvy-zimmerman/” target=”_blank” title=”Apple Pie”]86 Lemons[/url]
Prep time:
Cook time:
Total time:
Serves: 8
  • [b]Crust[/b]
  • 1 1/2 cups almond meal (see note)
  • ¾ cup rice or sorghum flour
  • ½ cup tapioca flour
  • ¼ cup arrowroot flour
  • ¼ cup unrefined sugar
  • ½ tsp sea salt
  • 2 tsp xanthan gum
  • ¾ cup + 2 tbsp organic extra-virgin coconut oil (kept at room temperature, so it’s easy to measure, but not melted, see intro notes)
  • 7 1/2 – 8 tbsp icy-cold non-dairy milk (add ice cubes to milk)
  • [b]Filling[/b][br]
  • 2 tsp. freshly squeezed lemon juice
  • 3 Tbsp. pure maple syrup
  • 3 Tbsp. tapioca starch flour
  • 1/4 cup unrefined sugar (I like coconut sugar)
  • 1 1/4 tsp. ground cinnamon
  • 1/8 to 1/4 tsp. freshly grated nutmeg
  • 1/8 tsp. ground allspice
  • 1/8 tsp. sea salt
  • 6 cups peeled, cored, and thinly sliced apples*
  • 1 double piecrust (recipe above)
  • Splash of nondairy milk, to brush pastry
  • 1 to 2 tsp. unrefined sugar, for sprinkling
  1. In a food processor, add the almond meal, rice flour, tapioca flour, arrowroot flour, sugar, salt, and xanthan gum. Process for a few seconds to incorporate these ingredients. Add coconut oil, and pulse through briefly to begin to break up and incorporate. Then, add milk, a few tablespoons at first (for double crust; one tbsp at a time for single), pulsing through, and then one tablespoon at a time after that, pulsing through until the dough has just come together and has started to form a ball (doesn’t have to be one unified ball, just until some of the dough has started to come together).
  2. Remove dough from processor and shape into a ball. For the double-crust, divide the dough in two (you can weigh each half if you like for precision, but it’s not necessary). If the dough has become warm, shape into a flattened disc, wrap in plastic wrap, and refrigerate for about 20-30 minutes. (You can also refrigerate this dough for a few days before using, and remove from fridge for an hour or two before rolling, long enough for the coconut oil to soften again in the dough).
  3. When ready to use, place flattened disc between two sheets of parchment (for easiest rolling). Roll the dough out to about 2- 2 1/2” larger than your pie plate (see note). Place bottom crust in greased (see note) pie plate.
  4. Place crust in freezer for 15-20 minutes while preparing filling (ex: Apple Pie, p.<>), or prebake crust (see note) if you will be using a no-bake filling in the pie.
  5. For a double-crust, roll out the second-half of dough, place over top of filling, and crimp edges (don’t trim edges, the baked crust is too tasty, and even if thicker in spots, is still fabulous, so keep things rustic).
  6. Follow directions for specific pie filling, and if using double crust, it’s a nice idea to brush the top with a little non-dairy milk and sprinkle a little sugar over top.
  7. [b]
  8. Pie Instructions[/b][br]
  9. Preheat the oven to 400°F.
  10. In bowl large enough to hold the sliced apples, combine the lemon juice with the maple syrup and tapioca starch flour, stirring well to incorporate fully. Stir in the sugar, cinnamon, nutmeg, allspice, and salt. Add the apple slices to the mix- ture, and toss to coat.
  11. Transfer the filling to the bottom piecrust (you can prebake this crust for 10 to 15 minutes, if you like, but this is not necessary).
  12. Moisten the edge of the crust with water (you can skip this step if using the Gluten-Free Piecrust, as it easily holds to bottom crust), and place the top crust over the filling. Cut a few slits in the top crust to allow steam to exit while baking (alternatively, you can use cutout pastry shapes to form the top crust, or a lattice-top crust). Brush the top crust with the milk and sprinkle a teaspoon or two of sugar over the top.
  13. Place the pie in the oven (with a baking sheet on the rack underneath to catch any drippings) and bake for 20 minutes. Then lower heat to 350°F and bake for another 30 to 35 minutes, until the top is lightly browned and the juices are thickened and bubbling, watching that the outer edges aren’t browning too fast (see “Making Vegan Piecrusts,” page 239). To check for doneness, pierce through the pie (where open or vented) with a skewer or sharp knife. If the apples are not tender when pierced, allow to cook for another 5 minutes.
  14. Remove from the oven, transfer to a cooling rack, and let cool for an hour or more before serving. This pie is delicious served with vanilla nondairy ice cream, or Lemon-Scented Whipped Cream.

! Next time, I will use butter to make my crust, as I can get tired of coconut oil fairly quickly. The recipe for the crust is not a tough one, though I’d suggest starting with a single crust if you aren’t a super baker. (You can join my club, non-baking stars.)

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