Desserts

Apple & Persimmon Maple Pie

November 1, 2015

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My best friend from college and my parents came to visit us in Boston a couple of weeks ago and it was nice having familiar faces around town. I hadn’t seen either of them in a long time, so I spent the week with them running around the city and relaxing at our apartment. I made my parent’s breakfast and drove out to western Massachusetts to see the fall colors. It was really a treat having them in town and I couldn’t be more grateful for the joy they all bring into my life.

Remember a few weeks ago, I told you about all of the apple pies that I couldn’t stop baking? Well, this is what I finally settled on. The crust can make or break a pie, in my opinion. I was looking for a vegan apple pie crust that was thick and flaky. I went through several tries because the crust kept coming out too thin. I love when you get to the end of your slice of pie and you have a nice thick crust to whip up with some coconut cream or dunk into a glass of cashew milk.

This pie definitely delivered. I used honey crisp apples because I like their light and citrusy flavor. I lean toward lighter flavored apples when it comes to snacking and baking. This has been in the refrigerator all week and Kevin and I have been slowly making our way through it. So, here’s to fall, friends, family, and pie!

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Prep Time: 1 hour | Cook Time: 40-45 Minutes

4 cups unbleached all-purpose flour
1 1/2 tsp salt
1 1/3 cup vegan butter, chopped into pieces
1/2 cup chilled water
3 large Honey Crisp apples
2-3 persimmons
1 cup organic sugar
1 1/2 tsp ground cinnamon
1/2 tsp ginger
2 tbs lemon juice
1 tbs oat flour
2 tbs maple syrup

  1. In a food processor, mix together the flower and salt. Add vegan butter and pulse until mixture becomes like sand. Slowly add water until mixture starts to stick together.
  2. Transfer the dough to a non-stick surface, preferably a pastry board, and separate into two flat disks. Cover and refrigerate for 30 min.
  3. In a large bowl, mix together peeled, cored, and sliced apples with sliced persimmons, sugar, cinnamon, ginger, lemon juice, oat flour, mapley syrup, and rum. Set aside.
  4. Preheat the oven to 425°. While the oven is preheating, roll out dough on a lightly floured pastry board until large enough to rest inside a 9″ pie pan. Fit the dough into a pie plate, trim, and flute the edges by pinching the excess dough every inch or so. Poke holes in the bottom of the pie crust using a fork to prevent it from bubbling. Prepare top dough by rolling it out to a similar size.
  5. Fill with apple mixture and cover with top crust. Cut slits in the top of the pie crust in the shape of a star or use a cookie cutter to cut out shapes across the top crust. Place in the oven and bake for 10 minutes. Reduce the oven temperature to 350° and bake for 40-45 minutes or until crust is golden brown. Let cool to room temperature before serving.

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