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Classic Apple Pie

Servings 1 pie using 9” x 1.2” pie plate

Ingredients

  • 2 lbs. apples, peeled, cored and cut into thin wedges (about 4 big apples)
  • 1 tablespoon vegan butter
  • 1/2 cup coconut sugar
  • 1 teaspoon cinnamon
  • A few scrapes of nutmeg on a microplane
  • A big pinch of salt
  • 1 tablespoon all-purpose flour
  • 1 tablespoon freshly squeezed lemon juice
  • 2 recipes The Big Pie Crust
  • 2 tablespoons unsweetened soy milk (or other plant milk)
  • 1 tablespoon maple syrup

Instructions

  1. Add the apples, butter and coconut sugar to a large pan with sides over medium heat. Mix together. After a few minutes, add the cinnamon, nutmeg and salt and stir to coat the apples. Cook for 15 minutes. Sprinkle flour over the apples and stir to coat. Add the lemon juice and stir again. Let the apples cool.

  2. Preheat the oven to 350. Place your pie plate on a baking sheet.

  3. Prepare the bottom crust according to The Big Pie Crust recipe. Remove the top pieces of plastic wrap and place the pie plate upside down in the middle of the dough. Carefully flip it over and remove the plastic. Gently press the dough into the pie plate. Trim the dough, leaving about a ½” overhang.

  4. Prepare the top crust. Set aside.

  5. Add the apple filling to the pie plate and carefully flip the top crust over on top. Bring the edges together and use the tines of a fork to seal. Use a sharp knife to cut 4 slits in the top crust for ventilation.

  6. In a small bowl, mix together the milk and maple syrup. Brush over the entire top of the pie and edges.

  7. Bake for one hour or until golden brown. Transfer to a cooling rack and let cool for at least 2 hours before cutting into the pie. Enjoy plain or ala mode!