Apple Pie with Vegan Pie Crust
Baked in individual Dutch ovens these little gems come out of the oven with a piping hot apple-y, cinnamon-y filling and perfectly flaky, browned crust.
Equipment
- 4 Mini Dutch Ovens optional - same can be made in full-sized pie dish
- food processor
Ingredients
Apple Pie Filling
- 6-8 lg granny smith or gala apples (tart apples are best)
- 1/2 cup brown sugar
- 1/4 cup cornstarch
- 1 tbsp cinnamon/nutmeg/allspice mix
- 1 tsp vanilla extract
- 1 tbsp freshly squeezed lemon juice
- 1/4 tsp sea salt
Vegan Pie Dough
- see recipe here
Instructions
- Roll out your chilled pie dough (in the fridge chilling for at least two yours)
- Preheat the oven to 425°
- Prepare a baking sheet with parchment paper
- Cut out the top layer of the pie crust (use ni Dutch oven as a cut out)
- Form crust to cover the bottom and the sides of you mini Dutch ovens
- Scoop in sweet, tart apple pie filling
- Place the round, cutout pie crust onto the top of the filling
- Crimp the edges
- Bake at 425° for 20 minutes or until filling is bubbling
- Drop down to 375° for another 15 minutes or until crust is brown and flaky
Notes
Riann’s Vegan Pie Crust Helpful Tips
Tried and true. There are ways Riann has learned to avoid common mistakes.
Tried and true. There are ways Riann has learned to avoid common mistakes.
- Cold Butter: Your butter must be cold to the touch. You’re better off freezing and cold enough to cut into cubes. Take the frozen at the last minute before adding it to the food processor. Cold butter gives your dough body. If you use warm or melting butter, your dough be like batter! No!
2. Flour: Don’t use the flour sparingly. Cover your rolling pin, so it doesn’t stick. Put it on top of the dough so it also won’t stick to the dough. In short, you don’t want this to stick! Liberally dust your baking preparation surface.
3. Ice cold water: You’ll need water; adding cold water helps keep the butter cold. Even the pulsing of using it in the food processor heats it.
4. Rolling out the dough: Use a lot of flour to prevent things from sticking or being tacky.
5. Wrap the dough: Wrap the dough around your rolling pin. If you’ve used enough flour AND your butter is not breaking down, this will work pretty efficiently. However, do your best here. Wrapping the dough around the rolling pin takes practice.
6. Roll the dough off the pin: Do this slowly so your dough sinks to the bottom of the pie pan. Don’t simply drape it over the top of the mini Dutch oven or pie pan. Let the center fall all the way down the bottom of the dish. Once you’ve laid this groundwork, you can work on the sides. Any patchwork in the dough is easier on the side than on the dead center.
7. Continue to fit it to the dish: Continue to fit the dough to the inside walls of the plate until the entire inside surface is covered. If you need to patch, that’s okay.
Tried this recipe?Let us know how it was!