Happy belated Thanksgiving. This apple pie is one of my specialties, and Thanksgiving wouldn’t be complete without it. It’s piled high with crisp apples. I hate when pies feel like 90% crust 10% filling when I would rather it have it the other way around. It’s tart, yet still sweet and juicy. The crust is decadent and crisp. It only gets better as it sits, so you’ll actually enjoy having leftovers, though don’t be surprised if you don’t have any. I adapted the recipe from King Arthur’s Baking, so feel free to check out the original recipe and all the other amazing ones the have on the site!
- 2 1/2 c ap flour
- 3/4 tsp salt
- *1/3 c shortening
- *1/2 c coconut oil/ vegan butter
- 8 tbsp ice water
- soy/almond milk to brush crust
*freeze for 15 mins before use (and your cutting utensil if you’re feeling pro)
whisk dry ingredients. cut in shortening until coarse. add coconut oil and cut until no piece bigger than a dime remain, (chunks are good, though). add ice water 2 tbsp until mixture is just moist enough to bring together. fold about 6-10 times (or until just combined) and form 2 disks (one twice as large as the other). immediately place in fridge for at least 2 hours (maybe make filling during this time). preheat oven to 425. working one disk at a time, roll out until about 13 in in diameter. roll onto floured rolling pin and flop into standard pie dish. place in fridge while rolling out second disk. use pizza cutter/ sharp knife to cut strips. fill base with filling and carefully lattice top with strips, brushing with soy milk to finish. place in fridge for 10 minutes for a final set. bake for 20 minutes, then lower temp to 375 and continue to bake for another 40-50.
- 8 heaping c peeled & sliced apple
- 2 tbsp lemon juice
- 3/4 c sugar
- 2 tbsp all purpose flour
- 2 tbsp cornstarch
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 c apple butter
- 2 tsp vanilla
Mix apples and lemon juice together. Whisk sugar, flour, cornstarch, salt, and spices together in a small bowl. Sprinkle into apples and stir. Add apple butter and vanilla until all apples are coated.
Tips/Things I Would Change:
- Miyoko’s brand European style vegan butter is the best I’ve ever used. If you’re willing to make the splurge, it’s definitely worth it.
- Feel free to adjust the spice proportions to your liking. I’m not a huge nutmeg person, so I might reduce it.
- I usually make the filling and crust ahead separately, so that the apples can soak in the spice mixture overnight. I think that it boosts the flavor, but it’s not necessary.