I grew up in a small foothill town near an area called Apple Hill. Apple pie might just run through my blood, and now that the weather has turned crisper, I can't stop making apple pie.
Really, though, the reason I can't stop is because I've finally just gone SUPER simple and discovered the most perfect apple pie (to my tastes).
2 store-bought pie crusts (I love cooking and baking, but pie crust isn't my bliss and I love the taste and texture of store-bought. When it's available, I like Wholly Wholesome, but since it's not sold near me I've just been using the generic from my local grocery store and loving it).
5-7 small gala apples (I go for all sweet, no tarts. My grandma would say you need tart apples and lots of sugar for pie, but I'm a fan of sweet apples and less added sugar).
1/4 - 1/3 cup brown sugar
1- 2 tsp cinnamon
1/4 cup flour
1 Tbsp vegan butter (I like Earth Balance)
Preheat oven to 450 and pull out pie crusts from freezer so they can thaw. I use the Johnny Apple Peeler that peels and slices the apples in a minute. It's not just some new-age gadget, this is a classic and for good reason. You could also peel by hand and then use a spiralizer, like this one, and use the slice blade. If you don't have this, you'll want to slice your apples nice and thin. This helps the seasonings spread all throughout your pie. Since this gadget peels and slices, I simply cut the slices in half for crescent moons.
Toss the sliced apples with the sugar, flour, and cinnamon with your hands, covering each slice (see, I'm not all gadgets). I gave some variation because I start with the smaller amounts of cinnamon and sugar, and taste them. If you think it needs a bit more, add more. Each apple is unique, so you'll get a feel for what it needs after tossing together.
Fill the shell with the apples, and then chop the vegan butter into 6-8 tiny pieces, and place around the top of the pile of apples. Turn over the second pie crust onto the first and press the edges down to seal.
Cut your cute design in the top to vent the pie using a knife or fork.
Bake for 10 minutes, then turn oven down to 330 degrees and bake for 30-40 more minutes until everything is golden and perfect. Nice thinly sliced apples ensure that your pie will be baked all the way through evenly.
Let cool, then eat up!
I hope this simple pie recipe makes your baking a bit easier!
I wrote a children's book, How Our Vegan Family Celebrates, to help vegans and vegan allies know how to include vegans in their celebrations and give affirmation to vegan kids who may feel alone. The book goes through holidays throughout the year and has a section at the back with parent tips!
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I love cooking and playing in the kitchen with my toys, so let me share that joy with you and your family to bring the FUN back into the kitchen!