As All-American as anything you can imagine, this simple recipe is all you could dream of in an apple pie without anything you might not want to eat!
Makes 8-10 servings
- 2 recipes Pastry Dough (see recipe with Chicken-less Pot Pie)
- 13-14 Granny Smith or Gala apples, peeled, cored, thinly sliced into half-moons
- 9 tablespoons vegan butter substitute
- 3 teaspoons pure vanilla extract
- 1 cup brown rice syrup Sea salt
- ¼ teaspoon ground cinnamon
Step By Step Instructions:
Lightly oil a 9-inch deep dish pie plate. Divide pastry dough into 2 pieces, one a little larger than the other. Roll each one between waxed or parchment paper into a thin round, the smaller one to be about 11 inches in diameter and the larger one to be about 12 inches in diameter. Press smaller round of pastry into pie plate, using your knuckles to conform the dough to the dish, but do not stretch the dough too much. Let excess hang over the rim. Prick several times with a fork and set aside.
Preheat the oven to 375o. Make the filling. You will be sautéing apples in 3 batches. Place 3 tablespoons of vegan butter substitute, a teaspoon of vanilla, 1/3 cup rice syrup and a pinch of salt in a skillet over medium heat. Sauté until the apples wilt and the edges begin to brown about 7 minutes. Transfer cooked apples to a baking sheet to cool and repeat sautéing process with remaining apples and seasonings. Cool to room temperature.
Spoon cooled apples into pie plate, mounding them in the center. Lay the remaining pastry over the apples. Using a sharp knife, trim the excess pastry from the rim and gently pinch together the edges of the pastry to seal the crust. Using your thumb and forefinger, crimp the edge to create a decorative crust.
Make 3 to 4 slits in the top of the pastry to allow steam to escape. Bake for 15 minutes, reduce oven heat to 350o and bake for an additional 40-45 minutes. The crust should be golden and the filling bubbling. Remove from oven and allow to cool for about 15 minutes before slicing.