Deep-Dish Vegan Apple Pie
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
54
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
All-Purpose Flour2 tbsps
White Vinegar1 tsp
Salt (fine)1810 g
Apple (mixed 8 or 9)2 tbsps
Lemon Juice (fresh)1 tsp
Ground Cinnamon2 tbsps
Almond (unsweetened)Directions:
1
Special equipment: a 9 1/2-inch deep-dish pie pan For the dough: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine
2
Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size
3
Add 8 tablespoons ice water, and pulse until evenly combined
4
Squeeze a handful of the dough together; it should just hold its shape
5
If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water
6
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
7
For the filling: Meanwhile, peel and core the apples; cut into 1/2-inch-thick slices
8
Toss with the sugar and lemon juice in a large bowl
9
Melt the coconut oil in a large skillet over medium-high heat
10
Add the apples and cook, stirring occasionally, until the firmer apples soften but hold their shape, about 12 minutes
11
Add the flour, cinnamon and 1/4 teaspoon salt, and stir to combine
12
Remove from the heat, and let cool completely
13
(The filling can be made up to 2 days ahead; cover and refrigerate
14
) To assemble: To make rolling easier, let the dough soften a bitit should be slightly soft when pressedat room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen)
15
Roll 1 disc of dough out into a 13-inch round on a lightly floured surface or between two pieces of floured parchment or wax paper
16
If the dough gets too warm, refrigerate it to firm it up
17
Ease the crust into a 9 1/2-inch deep-dish pie pan
18
Add the cooled filling, mounding it slightly in the center
19
Roll out the remaining dough disc into a 12-inch round; place it over the filling, and press the 2 crusts together around the edges
20
Fold the overhanging dough under itself, and crimp as desired
21
Brush the top and edges with the almond milk, and sprinkle generously with sugar
22
Pierce the top with a knife (or make decorative cutouts) a few times to let steam escape
23
Chill for at least 1 hour
24
Position an oven rack in the lowest position in the oven, place a baking sheet on the rack and preheat to 425 degrees F; preheat for at least 30 minutes
25
Place the pie on the hot baking sheet, and lower the oven to 375 degrees F
26
Bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour 20 minutes, rotating as needed
27
(Cover the edges with foil if they brown too quickly
28
) Transfer to a rack, and cool until set, about 3 hours