Vegan Apple Pie
Ethan and I are not usually ones to bake super exciting desserts, but we got a little excited and tried making a vegan apple pie. My expectations were set pretty low, but let me tell you, it was probably one of the best pies I have ever had! The crust is seriously to die for and would taste wonderful with any other kind of filling!
For the Crust:
1 1/2 cups all purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup vegan butter, chilled, cut into cubes
1/4 cup coconut oil, chilled
3-4 tablespoons ice water
(You’ll want to double the recipe if you’re making a top crust as well)
1 Place the butter and the coconut oil in the fridge for at least 30 minutes.
2. Place flour, sugar, and salt in a high powered blender or food processor (I used a ninja which seemed to work very well), pulse a few times to combine.
3. Add the cubbed vegan butter and the coconut oil and pulse for 10 seconds or until integrated.
4. Let the blender continue running while adding the ice cold water stop blending when it begins to clump together.
5. Place the dough onto a lightly floured surface and shape it into a ball. Be careful not to use your hands too much as it will warm up the dough.
6. Roll the dough with a rolling pin to about a 12 inch circle and transfer to a pie pan (you can roll up the dough on the rolling pin and roll it back out on the pie pan to transfer).
7. Trim off the access crust and fill in any breakage or holes.
8. Place the crust in the fridge while making the filling.
For the Pie:
6 sliced Granny Smith Apples
2 tablespoons water
1 tablespoon lemon juice
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
a pinch of salt
In a saucepan, combine the apples, water, and lemon juice. Cover and cook over medium-low heat, just until the apples are tender. Remove from the heat and cool (do not drain).
In a large bowl, combine the sugars, flour, cinnamon, nutmeg, ginger and salt, add apples and toss to coat.
Remove pie crust from the fridge and add the apple mixture. Cover with top pastry if desired.
Bake at 450 for 10 minutes. Reduce heat to 350, bake 35-45 minutes longer or until golden brown.