So, it’s apple season and last week we went apple picking in Caledon and found some Granny Smith apples to make some vegan apple pie! This was my second time making apple pie from scratch and I definitely thought it tasted delicious and learned quite a bit which I will be sharing today.
Generally people think that Granny Smith apples are perfect for apple pies, however, I thought they were a bit sour and would recommend a sweeter apple like Jonagold or Honeycrisp. We were going to get these, however, these apples at the farm were quite sour. Regardless, Granny Smith apples also taste great if you season them well with sugar and cinnamon.
Okay, so let’s get started. The first thing that needs to be done is making the pie dough, which also happens to be the hardest part about making apple pie, or so I’m told. In this post, I will focus on the actual apple pie. The recipe on how to make a vegan apple pie crust will come shortly. So look out for that.
To make the filling for your vegan apple pie, you will need to peel and slice 8 cups worth of apples, which was around 6 medium sized apples for me. Then you will mix in some fresh lemon juice which will prevent the apples from browning too much. Next, you will toss in your sugars, cinnamon and other spices (if preferred) and salt.
Normally this is the filling that is used for apple pies, however, I have read that this can cause the apple pie to get soggy because the apples have their own juice which gets released as they bake. So, what you will do instead, is let the apples sit at room temperature for a half hour or so until they release their juices BEFORE baking, and use this juice to make a caramel apple sauce for your pie instead, which will also add an additional flavor to your pie.
What you do is drain the juice from the apples and add some vegan butter (or regular butter which also works perfectly) and microwave it for a few minutes until a thick caramel like sauce is made. Then mix this into your apple pie filling along with some cornstarch and fill your apple pie crust.
Now take out your pre-chilled top pie dough (blog post to follow soon) and place it on top of the pie pan that contains your apple pie filling. This top crust should be an inch wider than your pie pan. So, when you place it on top of the pie filling, you should have some dough to tuck under the bottom crust. Do this for the entire diameter of the pie to seal the edges. This also causes you to have a thick pie crust, which I personally love. I used a technique called fluting to seal the outside edge. Then take a sharp knife to make some slits into your pie crust. This allows the steam to escape as the apples bake. Bake your pie and it will be ready to serve, along with some ice cream of course.
8 cups sliced apples (1/2 cm slices)
1/4 cup brown sugar
1/4 cup white sugar
1 tsp cinnamon
1 tbsp lemon juice
1/4 tsp salt
2 tbsp vegan butter
1 tbsp corn starch
Mix together sliced apples along with the sugars, lemon juice, cinnamon and salt and let sit at room temperature for 30 minutes until the juices from the apples have collected.
Place a strainer on top of another bowl and let the apple juices drain into the bowl for 10 minutes.
Add the butter to the juice and microwave for 5 minutes or until the sauce has thickened.
Add this sauce back into the apple mixture along with the cornstarch and mix well.
Place the mixture into your pie crust and put the top crust on as well. Bake at 425’F for 45-50 min or until golden brown at the top.