26 October 2011

Vegan Apple Pie - Vegan Mofo #24

OMG! I made a pie! Wooooooooo!! It was awesome. I can't stop thinking about how tasty it is. Ha, I actually ate 2 slices because I was feeling like a vegan piggy. This is my first fruit pie and, actually, only the second pie I've ever made. I'm pretty impressed with its awesomeness. The only thing that confuses me is that the bottom crust seemed to just disappear once I baked it. The top was spectacular, though, so I am not really going to complain. This recipe makes one 9-inch pie. Oh, make the crust first. Then when it is done resting, go ahead and mix your apple stuff together.

My apple filling:
  • 4 large HoneyCrisp apples, and 1 small one. Peeled and cored, then cut in half and sliced thinly.
  • 1/4 cup sugar
  • 1/3 cup brown sugar
  • juice of half a small lemon
  • 1 tsp salt
  • about 1/2-3/4 tsp cinnamon
  • 1/4 tsp or a bit more nutmeg
  • 1/4 cup flour
Just mix all the ingredients together and then spoon it into the crust.

Double Crust:
  • 2 1/4 cup all-purpose flour
  • 1/4 cup shortening
  • 6 TB (1/3 cup) earth balance
  • 1 tsp salt
  • 1 TB sugar
  • 6 TB ice water
Pile all the ingredients (except the water) in a bowl and pop in the freezer for 30 minutes. You want really cold ingredients to make a good pie crust.

Then add the bowl of stuff to your food processor. Pulse a few times, until the largest chunk of butter/shortening is no larger than a pea. Then maybe pulse 3 more times, just for good measure. Now, make ice water (bowl, ice, water...do it). Once it's super cold, spoon in about 4-5 TB into the mix and pulse a few times. It should start clumping. If there are dry spots, add a little more water and pulse a few more times.

You'll want to lay out a strip of plastic wrap. Flop the dough balls (hahaha) out onto the plastic wrap and very quickly moosh it all into a ball. Cut the ball in half. Get another strip of plastic wrap and lay half the dough on it. You can either leave it in a ball or flatten it into a disc. This will make it easier to roll out later. Then seal up the wrap and put it in your fridge for 30 minutes. Do this with each half of the dough.

Put the crust in the pie pan. Fill with your goodies. Top with about 2 TB vegan butter.

Place the other crust on top and cut a few slits to let air out. Pinch the edges of the crust together.

I used a little foil around the edges until the pie had only about 10 minutes left. Then I removed the foil and baked the pie until the edges are lightly browned.



  1. Oh, that looks so good. As for your bottom crust, next time when you put the bottom crust in "butter" it with Earth balance like you would butter a baking dish. This will help the bottom crust not absorb the liquid and therefore not disappear. You can thank Robert Irvine for that tip! I saw him do that on an episode of Restaurant Impossible :)

  2. Lee, thank you so much for the advice! I will definitely have to try that next time. Very cool.