Name: Dairy Free Apple Pie
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 8 servings
Ingredients: 1.5 cup all purpose flour; 0.25 tsp salt; 0.25 tsp cane sugar; 9 tbsp vegetable shortening; 0.25 cup almond milk ((sub for any non dairy milk)); 0.125 tsp vanilla extract; 6 null granny smith apples; 0.5 cup brown sugar; 0.25 cup cane sugar; 0.25 cup maple syrup; 0.25 tsp nutmeg; 0.25 tsp salt; 0.5 tsp vanilla; 2 tsp cinnamon; 1 pinch cardamom ((0.0625 of a tsp)); 1 null lemon zest (from 1 lemon); 2 tbsp lemon juice; 2 tbsp arrowroot powder; null null sparkling sugar; null null vegan butter; null null vegan whip ((whipped topping)); null null ice cream ((dairy free))

Instructions

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1

In a large bowl, add the all purpose flour (1.5 cups), salt (0.25 tsp), and cane sugar (0.25 tsp). Stir together with a fork.
2

Cut vegetable shortening (9 tbsp) into tablespoon size cubes and then using a fork combine together until crumbly.
3

Pour in almond milk (0.25 cup) and vanilla extract (0.125 tsp). Stir until combined. Use hands to form a dough.
4

Lay a piece of parchment paper down and sprinkle with [flour]. Lay dough down and sprinkle with a touch of [flour] on top. Roll out into a circle about 10-11 inches. Press down into pie pan. Pinch or design the edges however you want. If you desire a top crust layer, then repeat the steps again for a second pie crust layer and then you can lay on top or cut into strips or design as desired after your filling is inside the bottom layer. Set aside while you make your filling.
5

Peel the smith apples (6 granny), then core them. Slice them to be 0.125 to 0.25 inch thick, trying to keep them all roughly the same size.
6

Into a large pot or dutch oven, add the sliced [apples] and all the remaining ingredients except the arrowroot powder (2 tbsp). Stir all the ingredients around very well. Turn the heat on medium and stir occasionally for minutes (15) or until softened. Stir in the arrowroot powder (2 tbsp) until combined and turn off heat.
7

Pour the entire contents of the pot onto a parchment lined sheet pan and shake so the apples are in an even layer. Let cool to room temperature.
8

Scoop the [apples] up and place them into your pie crust lined pie pan. You don’t want all the extra juice, but the little bit from scooping is okay. Move the [apples] around so there are little to no gaps. Around the outer edge of the pie crust, you can use the curved side of the apple to get more in. Gently shake the pie plate to wiggle them around.
9

If using a top layer of pie crust, place that on top and arrange as desired. If you are not doing a design and just add a solid top, cut slits in the center for steam to vent through. Put the pie in the freezer for minutes (15). While waiting, preheat oven to 425°F.
10

If using any top layer, designs or cut outs, brush the entire top of the pie with [almond milk], including the edges. Place pie on a parchment lined baking sheet. Sprinkle with [sparkling sugar]. Bake for minutes (50). Pull the pie out of the oven if any spots look light, brush with [vegan butter] gently. If your pie crust looks dark, cover with foil very carefully. Bake for another 10-15 minutes or until golden brown. Remove and let cool to room temperature before serving. Top with [vegan whip] or [ice cream].