Apple pie is the perfect dessert for harvest gatherings: autumnal festivals, Thanksgiving, you name it! The warm cinnamon apples and light flaky pie crust makes for the most amazing tasting dessert. You might be thinking "How do I make an apple pie without shortening, eggs, or milk?" My take on the traditional apple pie is allergy friendly, heartwarming, delicious, and happens to be vegan too. Give this recipe a try and maybe you will be making it to bring to your next friendsgiving.
Serves: One 9 inch pie
Pie Crust (makes 1 crust layer):
8-10 large baking apples
3-5 Tablespoons granulated sugar depending on apple sweetness
1 teaspoon cinnamon to taste
unbleached all purpose flour for light dusting
Preheat oven to 425°F.
Measure out the the allergy free butter substitute and place into the freezer. This allows the allergy free butter substitute to get hard ensuring a flakier pie crust. Remove butter from freezer after about 5-10 minutes and cut into cubes.
In a large bowl, add the flour. Cut the allergy free butter substitute cubes into the flour using a pastry cutter until the texture is crumbly.
Add the water one tablespoon at a time until a rough dough forms. You may want to use you hands for this step.
On a floured surface, roll out the dough to about a 1/2 inch thick.
Place the dough into a 9 inch pie pan making sure the dough fills the corners of the pan.
Next, slice and peel the apples. Add to a large bowl. Add the sugar and cinnamon mixing together to coat the apples thoroughly. Sprinkle the flour on top of the apples mixing to evenly distribute the flour through the apple mixture. Adding the flour ensures the pie crust does not become soggy from the apple juices while baking.
Add the apples to the pie pan being sure to pile the apples higher towards the middle as they will melt down during baking.
Using the same process as steps 1-5, make a second pie crust.
Gently cover the apples with the pie crust. Using your fingers, fold the crust sides underneath itself and press your thumb into the edges creating indented ridges.
To aerate the pie, cut 3-4 slits into the top of the pie crust with a sharp knife.
Brush the top of the pie with non dairy milk and sprinkle with granulated sugar. Bake at 425°F for 15 minutes being sure to cover the pie edges with aluminum foil so it does not burn. Reduce the oven temperature to 350°F and bake for 35-45 minutes.