Classic Apple Pie. All you need this fall, winter, and anytime.
Fall is in full swing. Apples are queen in my book. It truly trumps Pumpkin Spice. I have gone through many a pie recipe and finally took to perfecting my own. Simple & Sweet. This pie is the essence of fall and will make your kitchen smell like heaven. I have made this so many times, I can eyeball ingredients. Little of this, little of that. But for your recipe repertoire benefit, check out how simple it is below.
- 6-8 medium apples of choic
- 1 Tbsp of lemon juice or apple cider vinegar (added to sliced apples while slicing so they don’t brown)
- 1/2 cup to 2/3 cup baking stevia
- 1/2c brown sugar
- 1/4c all-purpose flour for thickening/texture during baking
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 to 1 teaspoon ground cinnamon (I usually end up adding more)
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1/2 cup cubed vegan butter
- 1 teaspoon himalayan salt
- 3 tablespoons cold water
- 1/2 teaspoon cinnamon
To make the pie crust: In a large bowl whisk together flour, salt, and cinnamon.
Add the cubed butter to the flour and coat thoroughly. Pressing into the flour to create coated little pieces.
Make a well in the center and add the water. Use a fork to fold and roll the buttered flour and the water into each other until the dough begins to clump.
Separate the dough mixture into 2 equal sized piles and work each one first into a ball, and then into a disk. Sprinkle with flour, wrap with plastic wrap, and toss into the refrigerate for 1 hour before rolling out.
While dough is chilling, prepare the filling:
Peel, core, and slice the apples.A s you cut your apple slices, add them to a large bowl of cool water mixed with the lemon juice or ACV to help keep them from turning brown.
Toss the apples with sugar, flour, spice mixture, and vanilla: Combine sugar, flour and spices (allspice, nutmeg, cinnamon) in a bowl until the apples are coated.
Preheat to 350°F.
Remove one crust from the refrigerator. Let sit at room temperature for 5 minutes. Place on a lightly floured, clean, flat surface. Using a rolling pin, roll out the pie dough to a 12-inch circle, about 1/8 of an inch thick. After rolling out the dough, gently press into pie pan. If your dough starts to stick, gently sprinkle a more flour on the surface or dough to keep from sticking.
Place the apple slices in the pie pan, mounding them in the center and dispersing evenly outward. Add some extra brown sugar, chopped butter, and sprinkle with 1-2 teaspoon if you want a slight crisp under the lattice crust. I personally prefer this method.
Roll out top crust, cut gently into strips. Place over apples in a lattice pattern, adding decor if preferred. Your technique will be a personal preference. Trim excess dough if necessary, but leave a 3/4 inch overhang from the edges of the pie pan that you will fold under itself so that the edge of the fold comes right to the edge of the pan. Press the top and bottom dough rounds together as you flute edges using thumb and forefinger or press with a fork. Pro tip technique: wet fingers or fork slightly with water to keep from sticking and allowing ease when manipulating pressed dough.
Bake until crust is golden and juices are bubbling, anywhere from an additional 45 minutes to an hour. Check to make sure the pie isn’t browning too much. When it’s nicely browned, tent the pie with a large piece of aluminum foil to keep the pie from browning further. Transfer the pie to a rack to cool.
Sweet, Cinnamon Goodness. Perfect warm or enjoyed the next morning with a cozy cup of coffee.