Autumn Harvest Apple Pie (Vegan )
"This pie isn't only delicious but it looks wonderful, almost too good to eat. I made this a vegan pie because I don't do dairy. It takes a while to make, but its well worth the effort. I used my Easy Spelt pie crust for this pie. I included the recipe for the Apple Pie Spice and the pie crust in the directions below."
photo by Chef Joey Z.
- Ready In:
- 1hr 50mins
- Ingredients:
- 8
- Yields:
-
1 pie
- Serves:
- 4-6
ingredients
- 2 (18 inch) pie crusts
- 1814.36 g apples (Pippin or Granny Smith)
- 118.29 ml raw sugar (raw-cane for the pie)
- 14.79 ml sugar (to sprinkle on top of the pie)
- 78.78 ml organic brown sugar (organic-packed)
- 29.58 ml organic spelt flour
- 14.79 ml apple pie spice (see how to make it below)
- 29.58 ml vegan margarine (vegan-melted to drizzle over the apples)
directions
- Preheat your oven to 400'F.
- APPLE PIE SPICE: I combined 1/2 teaspoons of ground cinnamon, 1/4 teaspoons ground nutmeg, 1/8 teaspoons allspice and 1/8 teaspoons ground cardamom.
-
FOR THE PIE:
- Core the apples and then using your food processor slicer blade prepare the apples.
- Put in a big bowl and add the raw cane sugar, packed brown sugar, flour and apple pie spice. Mix this up really well so all the apples are separated and covered.
- Once its done set aside and make your crust.
-
EASY SPELT CRUST:
- 3 cups flour (spelt).
- 1 teaspoons salt.
- 1/2 cup oil (light).
- 1/2 cup milk (non-dairy).
- Put the flour and salt in your food processor. Process to combine.
- In the mean time put oil and milk in a cup and mix well. Pour this through the feeding tube of the processor until you have a nice crumbly mixture.
- Turn it out onto a work surface and form into a ball. Divide in two and roll out.
- Put the bottom crust on your pie plate. Fill with the apple mixture. Drizzle the margarine over the apples.
- Roll out the top crust and put it on. Flute the edges.
- At this point I usually take what I have left of the crust and make some leaves or other decorations and put them on the pie as you can see in the photo. I brush the pie with some non-vegan milk and sprinkle with the tablespoon of sugar. Cut some steam holes in the top.
- Put the pie on a cookie sheet. The juices will run out so best to catch them.
- Place in the oven on the middle rack and bake for 30 minutes.
- Check the pie to see if the edges are getting too brown. I found at this point I had to cover them with a foil protector.
- At this point reduce the oven temperature to 325'F and bake for an another 40 minutes.
- At this point the crust should be golden brown and the juices bubbling out of the pie. If you want run a knife through the pie to make sure the apples are soft.
- Remove when done and cool on a metal rack. I use a dollop of soy or coconut whipped cream on top -- yummy!
- Bon Appetit!
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
