Name: Homemade Vegan Apple Pie
Prep time: 69 min
Cook time: 162 min
Total time: 232 min
Yield: 8 servings
Ingredients: 2 null vegan pie crusts (Use one for the base and the other for the top lattice work); 3 lbs apples (peeled, cored and chopped into large chunks); 2.5 tablespoons lemon juice; 1 cup cane sugar; 2 teaspoons ground cinnamon; 0.5 teaspoon ground nutmeg; 0.25 teaspoon sea salt; 0.25 cup vegan butter; 0.5 tbsp vanilla extract; 1.5 tablespoons cornstarch; 1.5 tablespoons water (mixed together with the cornstarch); null null vegan egg (replacement like Just Egg); null null sugar (for sprinkling on top)

Instructions

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1

In a large bowl, combine your chopped apples (3 lbs) with lemon juice (2.5 tablespoons), cane sugar (1 cup), ground cinnamon (2 teaspoons), ground nutmeg (0.5 teaspoon), and sea salt (0.25 teaspoon). Stir thoroughly and set aside.
2

Heat a large pan over medium heat. Melt the vegan butter (0.25 cup) until slightly sizzling, then add the apple mixture.
3

Reduce heat to medium-low and cook the [apples] for 7-8 minutes, stirring occasionally, until slightly tender. Add the cornstarch slurry (made from cornstarch (1.5 tablespoons) and water (1.5 tablespoons)) and vanilla extract (0.5 tbsp), stirring for 1 minute. Remove from heat.
4

Allow the cooked apples to cool for 15-20 minutes. Meanwhile, preheat your oven to 425°F (220°C). Shape one of the pie crusts (2 vegan) into your 9-inch pie dish, crimping the edges.
5

Add the cooled [apples] into the pie crust base and smooth the top with a spatula.
6

Remove the second [vegan pie crust] from the fridge (let it sit for 5-10 minutes if needed). Using a [rolling pin], roll it into a disc and slice into thin rectangular strips.
7

Arrange the strips in a lattice pattern over the pie, alternating vertical and horizontal strips until the top is evenly covered. Snip off any excess edges and pinch them into the bottom pie crust to seal.
8

Brush the top with [vegan egg replacement] for a vegan egg wash and sprinkle with extra [sugar].
9

Place the pie on a [baking sheet] and bake for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 350°F (180°C) and bake for another 45 minutes. If the crust browns too quickly, loosely tent it with [foil].
10

Remove the pie from the oven and let it cool completely at room temperature for at least 2 hours, then in the fridge for at least 4 hours, or preferably overnight, before slicing and serving. Enjoy with vegan ice cream.