If you are looking for a delicious vegan dessert recipe, try this double-crust spiced apple pie. It’s a yummy dessert that your whole family will enjoy!
- 9-inch (23 cm) glass pie plate, greased
- Rimmed baking sheet
- 1 recipe Sour Cream Pie Pastry Dough or 1 Large-Batch All-Purpose Vegan Pastry Dough, chilled (see recipes below)
- 6 large Granny Smith apples, peeled, cored and thinly sliced
- 1 cup (250 mL) granulated sugar (see Tips, below)
- 1?4 cup (50 mL) all-purpose flour (see Tips, below)
- 1 tablespoon (15 mL) sweet Marsala, optional
- 1 teaspoon (5 mL) ground cinnamon
- 1 teaspoon (5 mL) ground nutmeg
- 1?2 teaspoon (2 mL) ground allspice
- Cream, milk or soy milk
- Coarse or granulated sugar
Preheat oven to 425 degrees F (220 degrees C).
Divide pastry dough into 2 pieces, one slightly larger than the other. On a lightly floured surface, roll out larger piece of dough into a circle large enough to fit pie plate, dusting work surface and dough as necessary to keep the dough from sticking (or roll between 2 pieces of waxed or parchment paper).
Press dough into prepared pie plate. Place pie plate in freezer or refrigerator for 15 to 20 minutes to chill while you prepare the filling. Roll out remaining dough for top crust and set aside at room temperature on sheet of parchment paper.
In a large bowl, gently combine apples, sugar, flour, Marsala, if using, cinnamon, nutmeg and allspice, making sure apples are well coated. Transfer filling to prepared bottom crust, gently pressing the apples into pastry with your hand and mounding them slightly in the center. Lightly brush edge of pastry with a little water.
Place top crust over apples, trimming and fluting edge. Cut steam vents in top of pie. Brush top with cream and sprinkle with sugar.
Place pie plate on baking sheet and bake in preheated oven for 25 minutes. Reduce heat to 350 degrees F (180 degrees C) and continue baking for 50 to 60 minutes more or until top is nicely browned, apples are tender and juices are bubbling. Insert a knife through one of the vents in top of pie to make sure that apples are tender. If pie starts to get too brown before it’s finished baking, cover loosely with a piece of tented foil. Let cool on a wire rack for 1 hour before serving.
TIP: You may need slightly more sugar, depending on the tartness of the apples. Add an additional tablespoon (15 mL) all-purpose flour if your apples are very juicy.
TIP: To easily peel, core and thinly slice apples, look for one of the many available apple peeler/slicer/corer gadgets. I love mine and have used it for years.
Substitute your favorite spirit for the Marsala, such as whiskey, bourbon or rum.
ON THE NEXT PAGE: How to make vegan pastry dough and a sour cream pastry dough