This pie is delicious! My family raved. This is my own recipe. Being that it is an apple pie, it is very simple. Making it vegan was not hard at all either. With no animal products, the crust is very buttery and light. Serve right out of the oven, chilled, or slightly warmed and a la mode.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Crust:
Filling:

Directions

Instructions Checklist
  • Combine 2 1/3 cups all-purpose flour, 1 cup vegan margarine, 1 tablespoon white sugar, and salt in a food processor; pulse until mixture clumps together. Pour water in slowly and pulse a few times until a dough forms.

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  • Transfer dough to a flat work surface; knead for 30 seconds and shape into a disk. Wrap with plastic wrap and refrigerate until firm, about 30 minutes.

  • Preheat oven to 325 degrees F (165 degrees C).

  • Dust a flat work surface with flour. Roll dough out into two 10-inch crusts. Press 1 crust gently into a 9-inch pie plate.

  • Combine brown sugar, 1/2 cup vegan margarine, 1/4 cup white sugar, rice milk, 3 tablespoons flour, cinnamon, and nutmeg in a saucepan; cook and stir over medium heat until margarine melts and brown sugar is dissolved, 3 to 5 minutes.

  • Place apple slices in a large bowl. Pour brown sugar mixture on top; mix until apples are evenly coated. Pile apples into the bottom crust. Cover with the second crust. Cut slits in the top crust with a sharp knife.

  • Bake in the preheated oven until crust is golden brown and apples are semi translucent, 45 to 60 minutes.

Cook's Notes:

Millet flour worked really well in the crust and makes it gluten-free.

Substitute water for the rice milk if desired.

Brushing dough with vegan margarine and sprinkling sugar on top adds a pretty finishing touch.

Nutrition Facts

642 calories; 33.9 g total fat; 0 mg cholesterol; 637 mg sodium. 81.2 g carbohydrates; 4.6 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
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  • 3 star values: 1
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Rating: 3 stars
11/15/2019
This method is excellent. It creates a beautiful filling thick and juicy. The crust is wonderful. I used a gluten free flour blend instead of the millet in the notes. The temperature and timing for baking was spot on. My only problem is the amount of sugar. It was too sweet. I know this is subjective but the sugar overpowered the apple flavor. Next time I will drastically decrease the sugar amount. Thank you for the recipe. Read More