Ingredients (makes 1 pie)

• 1 batch of my pastry dough
• Custard:
  • 1 lb soft tofu
  • 1/4 Cup maple syrup
  • 1/4 Cup non-dairy milk + 1 teaspoon agar agar
  • 1/4 Cup raw sugar
  • 2 teaspoons ground cinnamon
• Apple topping:
  • 5-6 apples, peeled and sliced
  • 1/2 – 1 Cup apple cider
  • 2 Tablespoons organic corn starch
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon All Spice

Glaze for finished pie:

• 1-2 Tablespoons of your favorite marmalade, melted in a saucepan (or in microwave)

Optional Maple Cashew Cream:

In a blender combine:

• 1/2 cup organic cashews (these may be soaked overnight, for easier blending)
• 1/4 cup water
• 1 teaspoon organic vanilla extract
• 4 Tablespoons maple syrup

Directions:

1. Preheat your oven to 350 degrees Fahrenheit.  Follow my instructions for rolling out your pie dough (those who have worked with gluten-free dough know it can be a bit tricky – follow my save-the-day method!) and prebake your crust (as instructed).
2. To prepare your custard filling, in a medium sauce pan bring your non-dairy milk + agar agar to boil and whisk for about 5 minutes.  In your food processor add your tofu and run until smooth.  Add in your non-dairy milk + agar agar mix, maple syrup, sugar, and cinnamon.  Process until smooth.  Pour you filling into your prepared crust and bake for about 15-20 minutes, until the custard is set.
3. While your custard is baking prepare your apples.  In a large saute pan on medium heat heat, add your  apple cider, cinnamon, all spice, and whisk in your cornstarch to ensure no clumping.  Toss in your apples and saute until tender (about 10 minutes) – add more apple cider, if needed, as it evaporates.
4. Top your custard with your prepared apples and brush with your melted fruit marmalade.  Refrigerate your pie for at least 1-2 hours.
5. Enjoy eating whole!