Saturday, 31 December 2016

Classic Apple Pie

Believe it or not this recipe cam from a children's book, "Amelia Bedelia's First Apple Pie" by Herman Parish. I used GF baking flour and made the whole pie up and froze it before cooking, in the interest of saving time on Xmas Day. It turned out so great, I was actually really impressed with it. It was more of the slightly crunchy/tart apple pie. If you like it all soft and mushy inside I recommend cooking the apples a bit and allowing to cool before adding filling to pie.

Classic Apple Pie


Pie Crust
2 1/2 cups GF Flour (I used Red Mill's 1:1 Baking Flour)
1 tsp salt
1 tsp sugar
1/4 tsp cinnamon
2 sticks vegan margarine (225g or 1/2 lb)
1/3 cup ice cold water
1 Tbls white vinegar

8 cups granny smith apples, peeled, cored and thinly sliced (It was around 5-6 large apples)
1/2 cup GF flour
2/3 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
2 Tbls vegan butter cut onto cubes
1/2 lemon, juice


To make the pie crust combine the flour, salt, sugar and cinnamon in a bowl.
Add butter and cut through resembling breadcrumbs.
Sprinkle mixture with vinegar and water and mix until a dough forms and the sides of the bowl are clean.
Split the dough in half and shape into two round disks.
Wrap in plastic wrap and refrigerate for at least 1 hour.
When ready combine the filling ingredients apples, flour, sugar, cinnamon and nutmeg.
Preheat oven to 400F/200C.
Allow the dough to rest a room temperature for 5 minutes then put between two pieces of plastic wrap or baking paper and roll out first disk to the size of your pan (around 10" max).
Make sure you grease your pie pan.
Remove top layer of plastic wrap, place the pie pan face down on the pastry and flip from underneath the other piece of wrap to have the bottom of the pie crust in place, manually fixing the edges if needed.
Add in apple mixture, I tried to place them in a pattern to fit them all since I had a smaller pan.
Get your top layer of pastry ready and flip onto the top of the pie, fixing any mistakes.
press down the edges of the pie so both disks are touching, with fingers or a fork.
Cut 4 slits in the pie to allow air to escape.
I brushed a bit of almond milk on the top of the pie as well.
Bake for around an hour or until pie is browned at the top. I found the frozen pie needed an extra 10-20 minutes.
Allow to cool before cutting and serving (with vegan ice-cream).

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