Holiday recap, part 4: keep your fork!
I know, I know. It’s mid-January and here I am with more holiday recap posts. Well, this one contains pie, so I hope you’ll forgive me for dragging things on.
This recipe was really easy to make vegan. All I had to do was substitute for butter in the crust (by making it all vegetable shortening) and in the filling. I also just omitted the egg wash – my pie looked fine without it.
I was going to submit this to the foodtv.ca cooking club for December, since it was one of their picks for their 12 days of recipes challenge. However, I’m more than just a touch late for submissions! Oh well, maybe another month.
Country Apple Pie
Original recipe by Anna Olson, modified by me to ‘veganize’ it.
Pastry
* 2 cups all purpose flour
* 3/4 cup vegetable shortening
* 1 tbsp lemon juice
* 4-8 tbsp ice cold water
* 1 tsp salt
Filling
* 8 cups peeled and sliced tart apples, such as Spy or Spartan
* 3/4 cup sugar
* 1/2 cup light brown sugar, packed
* 2 tbsp all-purpose flour
* 1 tbsp lemon juice
* 1 tsp finely grated lemon zest
* 1 tsp cinnamon
* 1/4 tsp nutmeg
* 1 tbsp canola oil
* sugar for sprinkling
DIRECTIONS:
Pastry
* Combine flour with salt. Cut in shortening until mixture resembles coarse crumbs.
* Add lemon juice and 4 tbsp water. Mix dough together and continue adding water, 1 tbsp at a time, until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll each half into a ball and chill for 30 minutes before using.
Filling
* Toss all ingredients except oil together and set aside.
* Preheat oven to 400 °F.
* On a lightly floured surface, roll out the larger dough ball to just under ¼-inch thick. Lightly dust bottom of a 9-inch pie pan with flour and line pan with dough. Fill pastry with apples and sprinkle top with oil.
* Roll out remaining half of dough and place over apples. Trim and cinch edges of pie and cut in holes in top layer of pastry to let steam escape. Sprinkle lightly with sugar.
* Bake for 10 minutes, then reduce heat to 375 °F and bake about 40 minutes, until filling is bubbling. Cool pie for at least an hour before slicing.