Autumn Apple Pie

The weather outside is getting chilly, the leaves are starting to change colors, and finally the apples are ready to be picked. As soon as apple season hits New England every September, we start picking apples at least once a week, sometimes more, depending on how many apple-based desserts and breakfasts and snacks we can stand. Of course, the first thing I make with apples is always pie because there's no better way to start autumn. 

Perfect Vegan Pie Crust

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons organic sugar
• 8 tablespoons vegan margarine, refrigerated
• 8 tablespoons vegetable shortening, refrigerated
• 4-6 tablespoons cold water
• 1 tablespoon apple cider vinegar

1) Mix together the flour, salt, and sugar in a large mixing bowl.  

2) Add margarine to flour mixture, cutting it into small pieces.  Stir until flour appears crumbly. Add the shortening, also cutting it into the flour. 

3) In a small glass, mix together 4 tablespoons of the cold water with the apple cider vinegar. 

4) Stir flour as you slowly pour water and vinegar mixture into the bowl. 

5) Knead the dough several times, adding more water if needed to hold it together. 

6) Divide dough into two pieces, wrap tightly in plastic wrap, and refrigerate until ready to use.

Apple Pie

• one recipe pie crust
• 6 apples
• 2 tablespoons lemon juice
• 3/4 cup organic sugar
• 3 tablespoons flour
• 1 teaspoon cinnamon
• 1/4 teaspoon grated nutmeg

1) Preheat oven to 425°F. Place a baking sheet on the bottom of oven or the lowest rack to catch drips. Lightly grease a 9-inch pie plate.

2) On a lightly floured surface, roll out one of the balls of pie crust into a 13-inch circle. Place crust in the prepared pie plate. Set aside.

3) Cut apples into 3/4-inch-thick slices. Place in a large bowl and toss with lemon juice to keep from browning.  

4) In a small bowl combine sugar, flour, cinnamon, and nutmeg.  Add to apples and toss well until evenly coated.

5) Roll out remaining piece of pie crust into a 12-inch circle.  Stir apples and place in prepared pie shell. Carefully cover with the crust. Trim edges to leave a slight overhang, press in and crimp rim. Cut three slits in the top of the pie.

(I was out of shortening and had to use only margarine, so I apologize for the lack of a picture-perfect crust!)

6) Bake pie in preheated oven for 15 minutes. Reduce oven temperature to 375°F, and bake for another 45-50 minutes, or until filling is bubbling and crust is browned. Place pie on a wire rack and let cool before serving. Tastes bests served warm and with a scoop of vegan vanilla ice cream!

view more photos here