This is the yummiest apple pie in the world! Pretty sure I say that about all my recipes :) The crust is not light and flaky. I don't really like my crust like that because to me, it always seems dry. This is thick and doughy! yum! I found the recipe in My Sweet Vegan by Hannah Kaminsky. GREAT book - highly recommended. Here we go!
Ingredients
Sweet Maple Crust
2 1⁄2 cups all purpose flour
1⁄2 cup Whole Wheat pastry flour
1⁄2 tsp salt
3⁄4 cup margarine, well chilled
1⁄4 cup Maple syrup
3-5 Tbsp plain soy creamer (I needed about 7 Tbsp, and I used vanilla rice milk - so start with 3 and go from there..)
Filling
7-9 apples (I used 7 Braeburn but next time I'll use at least one more)
1 tsp. lemon juice
1⁄2 cup granulated sugar
1⁄2 cup Dark Brown Sugar
1⁄4 cup corn starch
1⁄4 tsp. salt
1⁄4 tsp. nutmeg
1 tsp. (or more if you like) cinnamon
2 Tbsp margarine
Directions
1. Toss the flours, salt, and margarine into a medium bowl, and combine them with a fork or pastry cutter (or you could do it in a food processor). Continue blending until coarse crumbs develop and small pieces of margarine are left intact. Mix in the maple syrup, and add the soy creamer one Tbsp at a time, using just enough to bring the dough together into a cohesive ball. You will have to use your hands to make the cohesive ball - it won't happen with a pastry cutter or a fork. Divide the dough into two even pieces, smooth them into round disks, and wrap each tightly in plastic wrap. Refrigerate the dough for two hours.
Preheat your oven to 400°F.
2. Meanwhile, peel, core, and slice the apples to desired thickness. Put in a large bowl, and mix in the lemon juice. Add all of the remaining ingredients EXCEPT the margarine. Just the sugar, brown sugar, cornstarch, salt, nutmeg, cinnamon. Stir gently and coat the apples evenly with the dry ingredients. Set aside.
3. Remove the dough from the refrigerator and place dough ball on a lightly floured surface. If you don't have a rolling pin, use a full bottle of wine. If using wine bottle, cover the top of the dough with wax paper. Roll dough out to 1⁄4 inch thickness. Place in lightly greased pie dish. *For an easy transfer, fold the dough in half and then move it to the pie dish - but this dough was pretty sturdy.
4. Roll out the second ball of dough, just like the first, making sure it is big enough to spill over the sides of the pie dish.
5. Pour the apple mixture into the pie dish on top of the first crust. Cut the margarine into little pieces and scatter atop your filling.
6. Place the second flattened round of dough on top of the filling, and cut off the excess dough around the dish. Press the top and bottom crusts together with your fingers.
7. If you feel so inspired to cut out shapes for your pie, form the excess dough into a ball and roll out again. Use a cookie cutter to cut desired shapes! Get creative!
8. Bake for 10 minutes. Then lower the oven to 350°F without removing the pie. Bake for an additional 25-30 minutes until the crust turns golden brown. Let cool for 45 minutes before serving to allow the ingredients to set and get ooey gooey!
Enjoy!
