Autumn is officially upon us, folks. I got a head start on seasonal baking. Yes, I was making cinnamon rolls in August. But now that it’s actually getting into the cooler weeks, it’s the perfect time to make some apple pie. This pie is delicious, simple, easy, cozy and VEGAN. I used apples I picked from an orchard close(ish) to my house that I’ve been going to since I was a little kid. Not to mention, the place has a barn that sells all sorts of goodies including the best donuts I will ever eat. So enjoy this classic recipe, especially if you’re new to making pies like I am since it’s so simple!
For the crust:
-1 cup all purpose flour
-1 cup whole wheat pastry flour
-2/3 cup plus 2tbsp of earth balance or other vegan butter
-5 tbsp of ice water
-1 tsp of salt
-1/2 tsp of cinnamon
For the filling:
-5 cups of sliced, peeled apples
-1 tsp of cinnamon
-1/3 cup sugar (I used mostly brown with a little cane)
-2 tbsp of pumpkin or apple butter
-1 1/2 tbsp of all purpose flour
Preheat oven to 400 degrees. Begin by tossing the cut and peeled apple slices with cinnamon, sugar, pumpkin or apple butter and flour. Once it’s completely mixed, set aside. To make the crust, whisk together flour, salt and cinnamon in a large bowl. Then add the cold butter and use a fork to combine until crumbly. Add the ice water one tablespoon at a time until you have a nice, loose dough. Split the dough into two parts, one slightly larger than the other. Roll out the large section and lay on the bottom of a pie pan. You can either cut the remaining crust into stops and do a lattice top or simply lay the entire crust over the top, but make sure you poke a few holes to let steam escape. Crimp the edges of the crust and dust the top of the pie with non dairy milk and sprinkle with sugar. Bake for 45-50 minutes. Let it cool completely before slicing it (this could take a couple hours) then serve with your favorite vegan whipped cream or ice cream. Enjoy!