Ingredients
Equipment
Notes
✅Make Ahead: You can make the filling and crust separately
up to 2 days ahead and store covered in the refrigerator. ✅ Freezer Instructions: Wrap the unbaked or baked pie tightly
in plastic wrap then aluminum foil. Freeze for up to 3 months.
Bake from frozen and add 20 extra minutes to baking time. ✅ Dairy Free Option: Use Smart Balance instead of butter
and unsweetened almond milk instead of regular milk. ✅ Thicker Filling Tip: If filling looks too thin, whisk
2 tablespoons of cornstarch into ¼ cup cold water and
stir into the filling before pouring into the crust. ✅ Always check all ingredient labels to confirm
they are certified gluten free.
up to 2 days ahead and store covered in the refrigerator. ✅ Freezer Instructions: Wrap the unbaked or baked pie tightly
in plastic wrap then aluminum foil. Freeze for up to 3 months.
Bake from frozen and add 20 extra minutes to baking time. ✅ Dairy Free Option: Use Smart Balance instead of butter
and unsweetened almond milk instead of regular milk. ✅ Thicker Filling Tip: If filling looks too thin, whisk
2 tablespoons of cornstarch into ¼ cup cold water and
stir into the filling before pouring into the crust. ✅ Always check all ingredient labels to confirm
they are certified gluten free.