apple pie



3 C all-purpose flour, plus more for rolling

2 TBSP raw sugar

1/2 tsp salt

1 C vegan butter (I used Earth Balance soy free)

8 to 10 TBSP ice water


5 or 6 apples such as Golden Delicious, Granny Smith and McIntosh

2/3 C raw sugar, plus more for sprinkling

1/3 C brown sugar

2 TBSP fresh lemon juice

4 TBSP vegan butter (I used Earth Balance soy free)

5 TBSP all-purpose flour

1 TBSP ground cinnamon

1/4 tsp salt

Almond Milk, for washing crust prior to baking 



Dough: Put the flour, sugar, and salt in a food processor, and pulse to combine. Add the vegan butter in small spoonfuls, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch thick discs and chill for at least 1 hour up to overnight.

Filling: Peel and core the apples; cut into 1/2-inch-thick slices. Toss with the sugar and lemon juice in a large bowl. Melt the vegan butter in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until the firmer apples soften but hold their shape, about 10 minutes. Add the flour, cinnamon and 1/4 teaspoon salt, and stir to combine. Remove from the heat, and let cool completely.


First prepare your pie dish by greasing lightly flouring. Lightly flour your work surface then roll out dough and press into your pie dish. Chuck apples inside. Roll out the second dough layer and place over filling. Seal the layers around the edges, cutting excess dough. Cut little incisions on top to let the steam out. At this point you can choose to decorate the pie how you like...I added little leaves to mine. 

Refrigerate pie for 30 mins or freeze for 10-15, then bake at 375 for about 45 mins.