Monday, June 9, 2014

Classic Apple Pie {Vegan}

APPLE PIE!!! It's such a classic and such a stunner. Just look at that golden, flaky crust with those nicely coated apples. Coated in cinnamon and sugar of course!

Truth be told, for this pie and the last one we didn't roll out the dough. Just kinda flatten it out with our hands and placed it then the bottom of the pie plate and layered it on top of the apples. We have serious issues with dough. We'll get there one of these days. Practice makes perfect and we have not had enough practice. Making pies is pretty new to us.

This was a delicious pie. The filling was honestly the best I've ever had. The right balance of sweetness and cinnamon for sure. I still can't quite get over the olive oil crust. Why would anyone use butter, really?

Classic Apple Pie Veganized
adapted from Vegan Pie in the Sky

Recipe and directions for pie crust here

Ingredients for Pie Filling
6 cups of apples, sliced thin like a 1/4 inch 
1/3 cup brown sugar
1/2 cup white sugar
1 tsp cinnamon
1/2 tsp pumpkin pie spice 
3 tbsp AP flour
pinch o' salt

1/2 tsp cinnamon 
2 tbsp sugar
2 tbsp unsweetened original almond milk

Make the dough for the crust. 
Dump the apples in a bowl followed by the rest of the filling ingredients. Mix about until all the apple slices are coated. Preheat oven to 425 degrees F.
Roll out the dough and fill the pie dish with the bottom layer. Add the apple filling. Place the top layer of dough on top. Secure the top crust to the bottom by crimping the edges with a fork, or use your hands.
Mix the cinnamon and sugar for the topping together. Brush the top crust with almond milk and sprinkle the cinnamon sugar mixture over top. Make some slits in the top crust.
Bake the pie for 25 mins then lower heat and bake for another 30-35 mins. Allow pie to cool for 30 mins on a cooling rack before digging in.

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