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Apple Pie

As American as...well...apple pie...except my vegan dessert recipe has very little fat, sugar and salt, no ingredients you would never want to eat (or can't pronounce), is loaded with apples and perfumed with cinnamon. It's real apple pie! The whole grain flour crust is richly flavored with oil instead of butter and makes a solid foundation to hold up all those luscious apples. The perfect vegan apple pie recipe.


Pastry Dough:
1 1/2 cups whole wheat pastry flour
1/4 teaspoon sea salt
1/4 cup extra virgin olive oil (scant)
1/4 cup cold almond milk or cold water

13-14 Granny Smith or Gala apples, peeled, cored, thinly sliced into half moons
9 tablespoons vegetarian butter spread
3 teaspoons pure vanilla extract
1 cup brown rice syrup
Sea salt
1/4 teaspoon ground cinnamon

Prepare the pastry dough. Mix flour, salt and oil thoroughly, using a fork to blend ingredients. Slowly add almond milk or water and stir to form a stiff but flexible dough. Gather into a ball and knead 1-2 minutes.

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 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 375 degrees. Make the filling. You will be sauteing apples in 3 batches. Place 3 tablespoons of vegetarian butter spread, a teaspoon of vanilla, 1/3 cup rice syrup and a pinch of salt in a skillet over medium heat. Saute until the apples wilt and the edges begin to brown about 7 minutes. 

Transfer cooked apples to a baking sheet to cool and repeat sauteing 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 350 degrees 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. 

Makes 1 pie, 6-8 servings.


Frey Vineyards
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