Since fall is here, I’ve been in the mood to do fall things; Apple picking, roasting pumpkin seeds, campfires, etc. This past weekend my mom and I went apple and pumpkin picking. I think we got around 50 pounds of apples together (lol) – so, naturally, we had to bake apple pies.

The normal apple pie crusts contain animal lard (fat, for those of you who don’t know), so I had to find one in the health food section for my vegan self. To make this recipe way easier, I bought the Wholly Wholesome brand – vegan and gluten free, score!

Ingredients:

• 1 Wholly Wholesome pie crust
• 1 box of Lucy’s gluten free cinnamon cookies
• 7 apples, peeled and sliced
• 1 cup of sugar
• 1.5 tsp of cinnamon
• 1 tsp nutmeg
• 1 tsp of pumpkin spice
• 1/8 cup lemon juice
• 1/4 cup gluten free flour

Directions:

Preheat oven to 450 degrees Fahrenheit. Next, let the pie crust thaw as needed. Mix together the peeled and sliced apples, sugar, cinnamon, nutmeg, pumpkin spice, lemon juice and gluten free flour. Put the entire box of Lucy’s cookies into a Ziploc bag and close it. With a coffee mug, crush the cookies. Pour the apple mixture into the pie crust. Top the apple mix with all of the crushed Lucy’s cookies. Bake for 40-45 minutes. Enjoy with some coconut milk vanilla bean ice cream