Name: Vegan Apple Pie
Prep time: 31 min
Cook time: 73 min
Total time: 105 min
Yield: 6 servings
Ingredients: 35 oz apples (peeled, cored, cut into ½ cm slices); 0.25 tsp salt; 3 tbsp light brown sugar; 2 tbsp cornstarch; null null lemon juice (from ½ lemon); 1 tsp cinnamon ground; 0.5 tsp ground ginger ((optional)); 2.5 cup all purpose flour; 7.9 oz plant based butter (chilled, cubed); 1 tbsp granulated sugar ((optional)); 0.5 tsp salt; 4 tbsp ice water; 1 tbsp vegan whipping cream (for brushing); 1 tsp granulated sugar ((optional))

Instructions

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1

Place the apples (35 oz) and salt (0.25 tsp) in a large bowl and microwave at 600W for 5 minutes. Mix, then microwave for another 5 minutes. Drain any released liquid.
2

Mix in the light brown sugar (3 tbsp), cornstarch (2 tbsp), [lemon juice], cinnamon ground (1 tsp), and ground ginger (0.5 tsp) with the apples. Set aside to cool.
3

To a food processor, add the all purpose flour (2.5 cups), plant based butter (7.9 oz), granulated sugar (1 tbsp), and salt (0.5 tsp). Pulse until the butter is broken into pea-sized pieces.
4

Add ice water (2 tbsp), pulsing a few times to combine. Then add the remaining ice water (2 tbsp) and pulse again until a dough has formed.
5

Turn the dough onto a floured surface. Use your hands to incorporate any stray bits. Do not overwork. Divide the dough in two and roughly form each into a ball.
6

Place ball (1) onto a large piece of lightly floured parchment paper. Sprinkle with [some all purpose flour]. Place a second piece of parchment over top and use a rolling pin to roll it into a 0.125 inch (0.25 cm) thick circle, or about 4 cm wider than your pie plate. Repeat with the second [ball of dough].
7

When rolled to size, carefully peel back the top layer of parchment, dust with [all purpose flour], and place the parchment back on the dough. Flip the dough over and peel back the other layer of parchment. Dust with [all purpose flour] as well. This step helps prevent the dough from sticking. Then place both rolled sheets into the fridge to chill for at least 30 minutes.
8

When ready to assemble, preheat the oven to 350°F (180°C). Peel off a parchment sheet from the dough and flip it into a 9-inch (23 cm) pie plate so that the second parchment sheet is facing up. Use your fingers to lift and press the crust into the pie plate. Try not to stretch the dough. Peel the second sheet of parchment off the crust.
9

Fill the pie shell with the apple mixture.
10

To make a lattice top, use a pastry wheel or knife to cut the second crust into ribbons. Weave these pieces over and under one another. Alternatively, just cover the pie with the whole second rolled-out dough.
11

Trim any excess dough beyond 1 cm from the edges of the pie. Fold in the over-hanging dough and pinch to seal the edges. Brush with vegan whipping cream (1 tbsp) and a sprinkle of granulated sugar (1 tsp) to create a golden crust. Bake in the oven on the lower rack, placed on top of a metal cookie sheet, for 45 - 55 minutes or until the crust is golden.
12

Although nothing beats fresh-out-of-the-oven pie, we recommend waiting until the pie is completely cooled before serving. Waiting until the next day (if you can make it that long before digging in), and reheating individual cut slices, makes this a great make-ahead dessert. Enjoy!