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Autumn Harvest Apple Pie (Vegan )



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.
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.
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!