Classic Vegan Apple Pie

The holidays are here! There are so many fancy versions of desserts out there for the Thanksgiving and Christmas season, but sometimes I just want the classic version. Every year for Thanksgiving we would end up having to go to two dinners at least, at each of my grandparent's. We would always be sure to leave plenty of room for my Grandma's Apple Pie, which could not be missed!

My Grandma's apple pie used simple, easy ingredients. I think a lot of her recipes are very easily veganized as they were created in the depression era. A lot of her cake, frosting, and baked goods ended up not using real butter, because real butter was very expensive! We thought it was quirky when my Grandma would make mayonnaise and oil cake, or when she saved every last bit of food, but she actually did that because she knew what it was like to go hungry. She would keep every scrap of food, freeze every usable bit, and come up with the most creative recipes with what she had. I think we can learn a lot from this method of cooking. So many recipes now have people cooking with such an exact science, leveling out cups and tablespoons. I have a hard time writing recipes down because I am always just cooking by feel and taste, not necessarily by measurement.

This apple pie takes a little bit of exact measurements, and a little bit of feel to make it come together. Add a little extra spice, or tone the spice down. Throw in your favorite apples, or sub those apples you picked at an orchard a little while ago! I have found these recipe works great with peeled or unpeeled apples, so if you are running short on time, just chop em up and throw them in!

Now I KNOW I am going to get kick back from this: but I literally cannot be bothered with this "butter and cold water" crust. I have had loads of crusts, and I have yet to have a crust taste better than my Grandma's "Double Crust" shortening crust recipe. Shortening is NOT healthy. But to me, it is SO necessary for this crust. There is Palm Oil free shortening out there - so I suggest you find that. This recipe makes enough dough for a top and bottom crust (hence the double crust). I typically end up making 1.5x this, and make an apple and pumpkin pie.

Double Crust

(this pie crust recipe makes enough dough for a bottom and a top crust! You can also half this recipe for pumpkin pie!)

2 Cups Flour (I use white, unbleached flour)

1 tsp salt

3/4 cup vegetable shortening

1/2 cup of water

To make the crust, mix the flour and salt until combined. Then cut in the shortening using a pastry cutter, your fingers, or two knives until it is pebbly. Once your shortening is evenly distributed slowly add in the water, a little bit at a time until your dough just comes together. I usually do not need the entire 1/2 cup of water, so be careful when adding. Knead your dough a few times and then split into two. Generously flour your work surface and shape your dough into a flattened circle. Roll out your dough to fit your pie dish. To transfer it into the pie pan I like to roll the dough back onto my rolling pin, and then unroll it into the dish.

Apple Pie Filling

3 Green Apples (Granny Smith)

3 Red Apples (Gala/Fuji)

1/4 Cup Flour

1/2 Cup Sugar

1 tsp Cinnamon

1/2 tsp ground nutmeg (fresh if you can)

2 tsp vegan butter (Earth Balance)

Core and slice the apples thinly (for a normal apple corer, I usually then take the slices it makes and slice those in half. Toss apples with the other ingredients and let sit a few minutes. Pour apple mixture into pie. Add in a few pieces of the butter, split into about 4 - 6 pieces. Roll out the second piece of pie dough and cover the apple mixture. Fold and pinch the top and bottom pie crusts together, either pressing the pie crust with a fork to seal or pinching together to seal. Sprinkle the top of the pie with some granulated sugar. Then cut a few holes into the top crust (don't press knife all the way through!) for venting. Place pie in a 375 degree oven (with a tray underneath if you are afraid of spillage).

Bake for approximately 45 minutes or until top is browned and apples are bubbling. Stick a knife into a pie and you should feel slight resistance from the apples, but the knife will be able to go through them. (You want to avoid cooking your apples to complete mush).

Take out and let cool all the way. IT IS SO TEMPTING to eat it right away as it smells like heaven, but all your apples will spill out :(. Enjoy!!