Earlier this week, the boyfriend mentioned his preference for pie as opposed to cake (“I’m more of a pie guy”) and cited a particular fondness for apple pie. Keeping that in mind, and considering that he’s German and I’m American, I wanted to make him some good ol’ American apple pie, with a vegan twist.
Being that I’m eating (about 95%) raw for all of January, this pie was a total gamble, since I myself wasn’t able to taste it. So I have to trust him when he says there is a bit too much dough, but that the filling works.
For the pie crust itself, I used the same recipe I used for the pumpkin pie, only doubling it in order to create a top on the pie.
As for the filling, I wasn’t certain if he preferred the more tart apples or sweeter ones. Instead, I opted for an in-between choice: Jonagold. Jonagolds are a hybrid of Jonathan and Golden Delicious, which means that they are the perfect balance of sweet and sour, with neither taste overpowering the other too much.
An additional detail I should mention is that I didn’t have a traditional pie-shaped pan at my disposal, so I used an ovular corningware-esque dish for the pie. This might account for the excess of crust, as I wasn’t able to roll out the dough as well as I could have with a circular shape. But it still did its job, I think.
-Cut up apples by coring and thinly slicing them. I used 2 but as many as 4 or 5 might be necessary, depending on the size of the pie.
-Arrange the apple slices in the crust of pie.
-Mix together 1/3 cup of margarine, 1/3 cup of brown sugar, 1 tablespoon of cinnamon and 1 teaspoon of nutmeg. Pour the mixture on top of the apples, spreading evenly.
-Place the top layer of the pie crust either as a whole piece or in strips. Cut ventilation holes in the top of the crust.
-Bake at 350 F (~175 C) for 45 minutes.Leave a Comment