apple pie

apple pie

i stumbled upon this recipe while on allrecipes.com, it was similiar to my peach cobbler recipe so i tweaked it a bit for apple pie...and whola...a yummy apple pie.

ingredients:

1 recipe for a 9-inch double crust pie.

i use martha stewart's deep-dish pate brisee with a few minor modifications. i cut out the salt, because i find that my "butter" is already salted enough, and i increase the sugar to 2 tsp.

8-10 apples, peeled, cored and sliced *see note
1-2 tbl. fresh squeezed lemon juice
1/2 c. unbleached, all-purpose flour
3/4-1 c. white sugar
3/4-1 c. packed brown sugar
1/4-1/2 c. water
1 tsp. vanilla extract
1/2 c. vegan "butter"
1 1/2 tsp. cinnamon
pinch of nutmeg, and allspice (optional)
1/4 c. vanilla almond milk
sugar for sprinkling

1. preheat oven to 350 degrees.

2. peel and core apples and cut into medium thin slices. i like to vary the thickness of my slices a bit, so that there is some texture variances. as you are cutting up apples, periodically toss with lemon juice to prevent them from browning. set apples aside.

3. in large bowl, mix together the flour, both sugars, and spices. mix well. add the water and vanilla and mix well. add apples to mixture and toss to evenly coat the apples. set aside.

4. cut up "butter" into small to medium pieces, add to apple mixture and mix well. don't worry about throughly incorporating or melting the butter, it will melt while cooking.

5. place the bottom crust into pan. pour in the apple mixture. cover the top with either a lattice shell or whole shell crust (be sure to cut vents if using a whole shell crust).

6. brush "milk" over top crust, sprinkle with sugar.

7. place pie on a foil coverd cookie sheet to catch any over-filling pie that cooks over.

8. bake for about 50-60 minutes (depending on oven) or until top is nicely browned.

*pie tips:

• choose a variety of apples for your pie, i like golden delicious, granny smith, jonagold, jonathon, pink lady, fuji, rome and braeburn. i don't like too much of any one type, but i do love the jonagolds, pink lady and fuji. add the others in to well round out the flavor. i also use a lot of apples, i like my pies to have a lot of fruit, which is why i use the deep dish pie crust. if your pan is not big enough, or you want less apples, 8 will do.
• season to your taste, if you love cinnamon, use more or less depending on your taste, and the same goes for the other spices.
• use the sugar also to taste...if you like it really sweet add more of the recommended amount, less sweet? add the lesser amount.
• the water is for the pie "sauce" i like a lot of "sauce" in my pie, but some people don't like a saucy pie, if you don't like it "saucy" add less water, or omit it, just be sure to lessen the amount of flour accordingly (if you use less water, use 2-3 tbl of flour; if you take out the water, use 1-2 tbl of flour)
• the lemon juice is optional, if you don't have fresh lemons, don't fret...they just add a bit of tang and makes sure the apples don't get too brown.
• when making the crust, make sure to put the pie dough in the refrigerator for a little while to make it easier to deal with, if you are short on time, you can put it in the freezer for about 15 minutes.
• be liberal with your bench flour while rolling out your dough...i hate it when dough sticks to the board.
• while rolling out your dough disk, turn the dough a 1/4 of a turn after each roll, to get a more evenly rounded circle. lift and flour under the dough frequently and under the rolling pin.
• if topping with the lattice crust, don't roll the dough too thin, i find that i always have to move and lift each lattice a few times and if the dough is too thin, it will start to break up.
• let the pie sit for a few minutes before cutting it and serving it...it will be most runny while its warm, and tend to set more as it cools. i like mines warm, runny and with soy vanilla ice cream!

photo tips:

here is an example of the size of slices i cut my apples into...and the amount...this is a stock pot full!

an example of the broken up pieces of the "butter" mixed into the pie...i also sneak a couple of extra slices of "butter" on top before i put the lattice on...i love "butter".

what i aim for in size of rolling out the dough. i like to get a large circle to make sure i can adequately cover the pie crust and roll over the edges.

the size strips i cut the strips in to...don't worry if you'll use it all...the different lengths help with placing the strips on top.

the latticed top. i wish i had some secrets..but i find i just gotta do it as i go along...notice how thick the slices are? also leave liberal over hang for finishing off the edges.

this is wear i find having a lot of overhang helps. i roll the two layers together and roll them inwards...and then i pinch shape them. after i pinch shape them, i sorta roll it up so that the dough stands up on the edge. this is where having a lot of dough helps out. the trick is to not roll it too thin, or not cut the excess dough too short...if at all.

i just think this is a gorgeous picture...but also it shows you how thick i roll out the dough...yum!

nicely browned pie...

enjoy!

-ki

Comments

[DeAnna Lynette]

Thank you, thank you, thank you!!!! I am going to give this a try after the first when we go grocery shopping!! You are the best!

[Coach Purses]

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If you want to understand today , you have to search yesterday .