My, oh My! Apple Pie….

My dear friend has been asking me to teach her how to make apple pie for the past few years, even though she’s a great cook & her kids are my age, she never learned apple pie. So today, mission accomplished! Normally, I dont work well in the kitchen with others, I want to do everything, haha, but this worked well :)

I did however go a little Paula Deen with the Earth Balance in the crumb topping, and it ended up melting… BUT it still tastes delicious!

Universal Vegan Pie crust-

In a large food processor combine:

2 cups flour

3/4 cup earth babalnce

1 tsp salt

pulse a few times, then, while mixing, add:

1/4 cup + 7 tbsp ice water, slowly… Mix until dough ball forms. THen remove & refrigerate until ready to roll out. (If you want a 2 crust pie, ie crust on top & bottom, then make 2) THis crust is great for pot pies, quiches, anything! ( you can make this without a food processor, but it is way easier with, and takes 2 seconds & no mess)

Apple Pie filling-

5 Granny smith apples, peeled, cored & sliced

2 fugi apples, peeled, cored & sliced

3/4 cup evaporated cane juice

1 tsp cinnamon

1/2 tsp nutmeg

1 tbsp vanilla

4 tsp Earth Balance

combine all ingredients in a large bowl, except earth balance, and set aside

If you want a crumb topping- 1 cup flour, 1/2 cup earth balance, 1/2 cup evaporated cane juice, 1 tsp cinnamon- cut all in together with two knives, then put in freezer/ fridge until ready to top.

Roll out pie dough & place into pie plate. Dump in apples, and top with either crust or crumb topping. If crust, pinch the seams together, and make sure to slit the top as to vent. Or, top with crumb topping( you’ll want to cover the last 10 minutes with foil as to not burn)

Bake at 350 for 1- 1 1/2 hours

let set at least 2 hours before cutting in, so the sauce will thicken up nicely! 

Enjoy!!

xoxo