The main reason I like to cook and bake is because it allows me to be creative. The art community has been a part of my life, all of my life, and to me cooking is just an extension of the creative culture.
So since I recently went apple picking, and now have more apples then I know what to do, I put on my artistic cap and baked two vegan pies, with different crusts, that I would like to share. One crust is store bought and the other I made. My creation is a first attempt at a lattice top pie crust. It’s cute. The overall recipe is easy but time consuming. I do recommend making the crust or filling a day in advance. It won’t be so much of an overload if you do.
Note – After peeling the apples, to keep them from turning brown, I sprinkled the fruit with a little lemon juice. Not a lot. Just a little. Important.
FOR THE CRUST:
- 2.5 c flour
- 1 tsp salt
- 1 c vegan butter, sliced roughly into 1″ cubes
- ¼ c vegan shortening, chilled, sliced roughly into 1″ cubes
- 6 Tbsp ice water
FOR THE FILLING:
- 12 c apples, peeled, cored and sliced ¼-1/8″ thick
- 1 Tbsp vegan butter
- 1 c cane sugar (make sure it is vegan)
- 1 tsp cinnamon
- 1 tsp nutmeg
- Prepare the crust a day in advance if you want to.
- Sift together flour and salt.
- Cut in butter and shortening. Both should be room temperature.
- Sprinkle mixture with ice water one tablespoon at a time, stirring gently after each addition, until dough comes together into a ball.
- Divide dough into two equal parts.
- Shape each half into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour or (preferably!) overnight.
- When you’re ready, roll out both disks and arrange one in the bottom of a 9″ pie pan.
- Refrigerate bottom and top crusts while you make the filling.
- Melt butter in a very large skillet over high heat.
- Add apples and toss to distribute butter.
- Reduce heat to medium and cover tightly.
- Cook, stirring often, for 5 minutes.
- Stir in sugar and spices.
- Cook uncovered until the liquid reduces slightly and apples are at your desired softness. Stir often.
- Transfer apples to clean baking sheets or bowls and allow to cool fully.
- Preheat oven to 350F.
- Poke holes with a fork in the bottom crust.
- Fill bottom crust with apple mixture; don’t worry if the filling is taller than the crust!
- Arrange top crust as desired, making sure to seal the edges and leave slits or other openings for steam to escape.
- Bake for 1 hour.
- Allow to cool completely, or until just warm, about 2-3 hours. A longer cooling time will ensure that the pie slices neatly.