Gluten-Free, Vegan Pie Crust

1. Preheat your oven to 350 degrees
2. Prepare your favorite pie crust or you can use my recipe
3. Whisk your flour, salt and sugar (if using) together in a large bowl
4. Add your butter, shortening, and cold water and knead into a dough using your hands
5. **NOTE: I add my water to a bowl with some ice cubes and let it chill for a few minutes to get nice and cold
6. Press your dough into a 9-inch tart pan sprayed with coconut oil with your hands
7. Poke holes in the bottom of the crust with a fork and bake for about 25-30 minutes until the crust starts to turn slightly golden
8. **NOTE: gluten-free pie crust doesn’t turn as golden as a regular pie crust so just make sure it’s not doughy

Green Apple Tart Filling

1. While your crust is baking, prepare the filling
2. Boil your cashews for 15 minutes, drain and rinse
3. If you’re unable to find pure green apple juice, you can juice your own at home! If you don’t have a juicer, peel and slice about 4 green apples and blend them in your high speed blender. Pour into a nut milk bag (affiliate link) or you can use cheesecloth and squeeze the juice into a large bowl. The main point is to use the juice only and seperate it from the pulp
4. Next, dissolve the arrowroot powder in lemon juice
5. Blend the cashews with salt, HeartGreens powder, and coconut cream
6. Heat your cashew mixture in a medium saucepan over medium heat, add the apple juice, raw cacao butter or coconut oil, the sugar/maple syrup, and the arrowroot lemon juice mixture. Whisk the mixture until it thickens
7. Remove your pie crust from the oven. I find that I like to press down the center of the crust to make a deeper well to add the filling mixture
8. Pour the tart filling into the pie crust and chill in your fridge for about 4 hours or overnight (ideal)
9. Decorate with sliced green apples, strawberries, lemon slices, fresh mint leaves, and star sprinkles (optional)
10. Keep your tart covered and refrigerated for a few days