One of the nicest things about autumn (besides colorful leaves and hot apple cider and all that stuff) is that suddenly you WANT to turn on your oven and start baking again. And apples are cheap (well, in Germany they aren't, but that's another story) and pies are fun, so...apple pie.
This pie crust is easy and really, really good. Flaky. Earth Balance softens much faster than dairy butter, so if you use EB you really have to keep it cold. Cut it up first and put it in the freezer until you need it. I'm not kidding.
I like my apple pies to taste like apples, so I used a lot less sugar than most recipes. Feel free to increase if you like, but I have a feeling that if you use really flavorful apples you won't need to. I used a mix of granny smith and jonagolds. But you can use whatever you like-- just not red delicious, please!
This pie crust is easy and really, really good. Flaky. Earth Balance softens much faster than dairy butter, so if you use EB you really have to keep it cold. Cut it up first and put it in the freezer until you need it. I'm not kidding.
I like my apple pies to taste like apples, so I used a lot less sugar than most recipes. Feel free to increase if you like, but I have a feeling that if you use really flavorful apples you won't need to. I used a mix of granny smith and jonagolds. But you can use whatever you like-- just not red delicious, please!
For a really excellent tutorial (with pictures) on how to roll out pie crusts, please click here.
Apple Pie (makes 1 9" pie)
Crust:
2 cups flour
2/3 cup Earth Balance, cut into small cubes, and very very cold (I think I used 1/2 cup and it was still great)
pinch of salt
up to 1/2 cup ice water
1/2 tsp apple cider vinegar
Mix the flour with the salt. Working quickly, cut the butter into the flour mixture until it looks like coarse cornmeal with some larger chunks of butter still left. Make a well in the center of the mixture and add the vinegar and some of the water. Swiftly mix the water into the flour (I use a fork and then my hands) until it is just moistened. You don't want a gloopy dough-- some crumbly bits are quite ok. Divide the dough into two parts. Flatten each one into a disk, wrap in plastic, and chill for at least an hour.
When you are ready to proceed, turn your oven on to 400 F, and prepare the filling:
7 baking apples
1/4 cup brown/turbinado sugar
3 tbsp corn starch
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ground ginger
Soymilk and more turbinado sugar for brushing the pie
Core, peel and slice the apples into 1/4" slices. Combine with the remaining ingredients.
Roll one of the dough disks into a circle large enough to fit the bottom of the pie pan. Place the dough in the bottom of the pan. Don't add the filling yet. Roll the second disk into another circle. Now you can add the filling. Place the second dough circle on top of the pie, and crimp the crusts together. Cut a few artistic slashes in the top of the pie, then brush with the soymilk and sprinkle with the sugar.
Bake for 60 - 70 minutes. You'll probably need to cover the crust with foil to prevent it from getting too brown at some point, so keep an eye on your pie. Let cool before serving.
Apple Pie (makes 1 9" pie)
Crust:
2 cups flour
2/3 cup Earth Balance, cut into small cubes, and very very cold (I think I used 1/2 cup and it was still great)
pinch of salt
up to 1/2 cup ice water
1/2 tsp apple cider vinegar
Mix the flour with the salt. Working quickly, cut the butter into the flour mixture until it looks like coarse cornmeal with some larger chunks of butter still left. Make a well in the center of the mixture and add the vinegar and some of the water. Swiftly mix the water into the flour (I use a fork and then my hands) until it is just moistened. You don't want a gloopy dough-- some crumbly bits are quite ok. Divide the dough into two parts. Flatten each one into a disk, wrap in plastic, and chill for at least an hour.
When you are ready to proceed, turn your oven on to 400 F, and prepare the filling:
7 baking apples
1/4 cup brown/turbinado sugar
3 tbsp corn starch
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ground ginger
Soymilk and more turbinado sugar for brushing the pie
Core, peel and slice the apples into 1/4" slices. Combine with the remaining ingredients.
Roll one of the dough disks into a circle large enough to fit the bottom of the pie pan. Place the dough in the bottom of the pan. Don't add the filling yet. Roll the second disk into another circle. Now you can add the filling. Place the second dough circle on top of the pie, and crimp the crusts together. Cut a few artistic slashes in the top of the pie, then brush with the soymilk and sprinkle with the sugar.
Bake for 60 - 70 minutes. You'll probably need to cover the crust with foil to prevent it from getting too brown at some point, so keep an eye on your pie. Let cool before serving.
7 comments:
Wow, what a lovely pie! I still have a ton of apples left over from a u-pick expedition, so I'm definitely putting this recipe on my hit list. Thanks for sharing!
good to know that earth balance is a good substitute.
it's funny - now that it's autumn (my favorite season!), I find myself baking even MORE than usual (which is a LOT). This apple pie looks like a marvelous choice for a baking project this season :0)
Arrgghh, that looks so amazing! I'd like a slice RIGHT NOW. Beautiful pastry; so impressed...
Sadly no Earth Balance here. Great recipe I must give it a bash as we have apples all year round here.
The pie looks delicious!
Can you tell me what Earth Balance is?
Soon we will have our new kitchen. Can't wait to try som eof your recipes!
Wow - that pie looks like perfection! I'd have a hard time cutting it open and ruining that beautiful crust...oh, well maybe I wouldn't... ;-)
Post a Comment