4
American Apple Pie
Recipe by
Easy
At least 1 hour plus chilling
INGREDIENTS:
Makes 4 to 6 servings.
For the pie crust.
- 1 teaspoon fine sea salt
- 1/2 cup cold plant-based butter
- 2 tablespoons ice-cold white vinegar
- 2 tablespoons plant-based milk
- 2 tablespoons Crackd The No-Egg-Egg
- Flour, as listed in the source crust method
- Ice-cold water, as needed for the dough
For the filling
- 1 cup Crackd The No-Egg-Egg
- 3 pounds apples, about **12 to 16** depending on size
- Juice and zest of 1/2 lemon
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 5 tablespoons all-purpose flour
- Pinch of flaky sea salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
METHOD:
- Peel, core and slice the apples into thin lengthwise strips.
- Place them in a large saucepan with the lemon juice and zest. Stir gently to coat.
- Add the sugars, flour, salt, cinnamon, nutmeg and vanilla. Stir gently again.
- Cover and cook over low heat for about 20 minutes, stirring occasionally, until the apples are softened but still hold their shape.
- Spread the apple filling and juices on a baking sheet to cool completely.
- To make the crust, combine the flour, sugar and sea salt in a large bowl.
- Cut the cold plant-based butter into the flour mixture until the largest pieces are about the size of a cooked chickpea.
- Mix the vinegar with ice-cold water in a measuring cup.
- Drizzle the liquid into the flour mixture, stirring as you go, until the dough comes together in a slightly crumbly ball.
- Divide the dough into 2 disks, wrap in plastic wrap and chill for at least 1 hour.
- Roll out one disk and fit it into a pie pan. Add the cooled filling.
- Roll out the second disk and place it over the top. Seal and vent the crust as desired.
- Bake until the crust is golden brown and the filling is bubbling.
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