Easy Apple Pie

Autumn, dessert, Vegan

IMG_0772 Gingerbread Apple Pie

I know, I know. It’s fall. It’s apple pie. How trite… Well the thing is that this recipe is just so easy and delicious that I had to include it. Like many people, I get a little carried away when we go apple picking. Those bags of apples never look as large and bountiful in the orchard as they do on my kitchen counter (and dining room table, and book shelf and anywhere else I have a free spot to put this ridiculous quantity of fruit). I have so many this year, that it will be a challenge to find the time to incorporate all of them into recipes before they rot or we are inundated with fruit flies, or both. That is why I was so relieved to find this recipe from Isa Chandra Moskowitz‘s book, Vegan With a Vengeance: no rolling or resting the dough. This spicy little pie was so easy I threw it together in under an hour, in ONE BOWL. I am not kidding.

Gingerbread Apple Pie

For the Crust:

1 1/2 cups all purpose flour (I used whole wheat pastry, and it came out just fine. You could also do a 50-50 substitution)

1/2 cup brown sugar

1 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground allspice

1/2 tsp salt

1 tsp baking powder

1/2 cup non-hydrogenated margarine, softened (I use smart balance)

1 Tbs molasses

2 Tbs cold water

For the Filling:

2 pounds granny smith apples (I used whatever mix I had from apple picking: macs, empires, cortlands etc), peeled, cored and thinly sliced.

1/2 cup brown sugar (I cut this amount to a 1/4 cup, and it was still sweet enough)

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp allspice

1/2 teaspoon of ginger

pinch of ground cloves

1/4 cup pure maple syrup

1 Tbs canola oil

2 Tbs tapioca starch or arrowroot powder

Preheat oven to 375 F

make the crust:

Sift together the flour, sugar, spices, salt and baking powder. Add the margarine (broken up into tablespoon-sized chunks) and cut in with a pastry cutter or two knives. Drizzle the molasses and cold water (you may need more or less than 2 tablespoons so go slow) over the dough, mixing slowly with your fingers until the crumbs of dough begin to cling together. Set aside 1/2 cup of the dough. Gather the rest together and form it into a ball, press the ball of dough evenly into the bottom and up the sides of an ungreased pie pan and bake for 10 minutes.

make the filling:

While the crust bakes, combine all the filling ingredients in a mixing bowl except for the starch. Sprinkle the tapioca or arrowroot over the mixture and mix until it is dissolved.

Assemble the pie:

Fill the pie crust with the apple mixture and crumble the remaining 1/2 cup of dough over the filling. Cover with foil and bake for 20 minutes. Remove the foil and bake for 30 minutes more. The filling should be bubbling and the apples should be tender. Serve warm or at room temperature.

 

 

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