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(Originally published on Fall 2015 at https://CornFreeHippie.com)

Thanksgiving is around the corner and many are thinking about pies. For those of us who are corn allergic and / or have gluten sentitivities, tasty pies can be difficult to come by, so I have some ideas here that do the trick.

 3 Pie Crust Options

The first option is my Raw Ginger Cashew Crust. This is a vegan and paleo crust that will go well with the flavors of both apple and pumpkin pie.

A second option comes from Mighty Nest's Paleo Pie Crust. I enjoyed this crust, but I would have used the entire egg so that it would be more moist.

Want another vegan option? Try Elana's Paleo Pie Crust.

 Apple Pie Filling

6+ apples, peeled & sliced

lemon juice, to taste

pumpkin pie spice, to taste

some water

Method

1. Place desired amount of ingredients in slow cooker / crock pot. Cook on low until desired tenderness is reached. Alternatively, cook in Instant ot for 4 minutes.

2. When ready to serve, use above pie crust or make mini open pies by placing on a safe tortilla or flat bread.

3. For a Vegan Pumpkin Pie Filling, I really like the one from Ceara's Kitchen: 

And here is how the pumpkin pie filling looks in the paleo crust (option 1):

I was a little adventurous and put a bit of the apple pie filling on the pumpkin pie and YUM! The lemon in the apple filling danced with the citrus in the pumpkin and I experienced a little slice of "citrucy, autumnal heaven".