Apple Pie

Hey everyone! Sorry it's been a few days since I posted. I've been working and had a new roomate move in.

Today I'm posting an apple pie. This recipe is from The pie recipe can be found here and the crust recipe is here.

Grandma Ople's Apple Pie and Pie Crust: Dairy, egg, nut, and fish free. Soy free if you use soy free shortening. Can be gluten free with some adjustment.

Crust Ingredients

  • 2 cups all-purpose flour (Gluten free: buy gluten free all-purpose mixes; can find at Whole Foods)
  • 1 teaspoon salt
  • 2/3 cup shortening
  • 6 tablespoons cold water
Crust Directions
  1. Mix flour and salt in a large bowl. Cut in shortening with a pastry blender until mixture is completely blended and appears crumbly.
  2. Mix in water, 1 tablespoon at a time, by lightly tossing with a fork. Add only enough water to form mixture into a ball. The dough will be sticky and tough if to much water is added, and it will crack and tear when rolled if too little is added.
  3. Divide the dough into 2 balls, and roll each out into a circle 1 inch larger than the inverted pie plate.
  4. Follow these directions for a filled pie. Fold one circle of dough in half, and gently lift. Place into pie plate and unfold. Add filling to pie plate. Fold second circle of dough in half. Gently place over filling, and unfold. With a table knife, cut off excess crust evenly so that 1/2 to 1 inch extends beyond the edge of the pie plate. Fold under the excess dough so that it is even with the edge of the pie plate. Flute the edge of the crust. Cut slits in top crust for steam to escape.
  5. Follow these directions for 2 prebaked pie shells. Fold circle of dough in half, and gently lift. Place into pie plate and unfold. Either prick the entire surface of dough with a fork, or weight the bottom of the crust with pie weights while baking. Pie weights can be uncooked rice, dried beans, small clean pebbles, or small balls sold as pie weights.

Pie Ingredients
  • 1 recipe pastry for a 9 inch double crust pie
  • 1/2 cup unsalted vegan butter (Try Earth Balance)
  • 3 tablespoons all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup water
  • 8 Granny Smith apples - peeled, cored and sliced
Pie Directions
  1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
  2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

What I used: Great Value (Walmart) all-purpose flour, Great Value salt, Great Value shortening, tap water, Earth Balance soy-free buttery spread Great Value granulated sugar, brown sugar, Granny Smith apples

What I thought: This pie was pretty delicious. It took a long time to put together and cook but it was worth it. The crust was slightly bland but it overall pie was very flavorful. The best part was the "butter" liquid. On the downside, it's not gluten free.


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Mark said...

This looks good!

Michelle said...

Dad... we had this at Thanksgiving. You had some lol

Mark aka DAD said...

This picture looks better than the one we ate. lol

Michelle said...

Dad.... this is the EXACT same apple pie... I took a picture of it there. Don't you recognize the towel in the background?

Teresa said...

I think I ate most of this pie! LOL Yummy!! I thought it was very good!!! I really did enjoy helping Michelle make it at Thanksgiving.
I would certainly make it again!

Lisah said...

This is my daughters favorite pie!! I was thinking it should be easy to make egg/dairy free, but now it's easier with the post! Thanks!