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!
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
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
- 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.
- Transfer the dough to a non-stick surface, preferably a pastry board, and separate into two flat disks. Cover and refrigerate for 30 min.
- 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.
- 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.
- 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.