Sunday, 15 December 2013

Vegan Apple Pie

My mom makes an amazing apple pie. I mean it is unbelievable! And she only makes it once a year for Thanksgiving. Since I can no longer take part in this family tradition, it has sucked watching the rest of my family indulge in her fabulous baking. This year I decided to take matters into my own hands and bake myself a delicious vegan apple pie. This would ensure I too got to enjoy delicious pie with the rest of my family!

Below is my mom's pie recipe that has been "veganized". And I must say it was great, just like mom used to make. She even complimented me on a fabulous crust!

Preheat oven to 450 degrees


3/4 cup vegan shortening (I used Earth Balance)

2 cups flours (I used bread flour because it is the only white flour I have in my house)

1 teaspoon of salt

4-8 tbsp of cold water

Combined all ingredients in a medium sized bowl. To prepare pastry, cut dough in half and roll out each half on a floured surface to fit into your pie plate. I usually roll out the bottom place it on the pie plate then roll out the top. I measure if the dough is big enough by place the pie plate just above the dough to make sure it is the right size.

Pie filling

6 cups peeled, sliced apples (I left mine unpeeled to keep the goodness of the apple peel on the apples!)
2/3 - 1/2 cup granulated sugar (depending on tartness of apples )
1/2 teaspoon cinnamon or nutmeg
Pinch of salt

Combine all ingredient in a large bowl and mix well. You want all of the apples coated!

Place apples into bottom crust. Dot with 1 tablespoon butter then cover with top crust. Seal edges, flute and slash top.

Bake in preheated 450 oven for 15 minutes or until pastry is golden.
Reduce heat to 350 and continue baking 40-45 minutes longer or until apples are tender.

My mom's notes on apples: Apples to use are the ones that are more firm so that they hold their shape. Macintosh are not a good choice but they are great for applesauce.



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