Ingredients
Scale
Pie Crust:
- 1 1/4 cup flour
- 1/4–1/2 teaspoon salt
- 5 tablespoons vegan margarine, Earth Balance
- 2 tablespoons coconut oil
- 1–2 tablespoons of ice water (use sparingly)
Filling:
- 2 Cortland Apples, peeled and chopped (or an apple that holds its shape while baking)
- 3 tablespoons maple syrup & 1 teaspoon cornstarch (or 3 tablespoons brown sugar)
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon vanilla
Instructions
Pie Crust:
- In a food processor, mix the flour and salt to combine.
- Add the vegan margarine and pulse a few times until the mixture resembles crumbs.
- Next add 1 tablespoon ice water.
- Test dough by squeezing it to see if it holds together.
- If it is still crumbly, add another tablespoons of water. Pulse again.
- When it holds together, form into a dough.
- Let sit in fridge while you make the filling. (20 minutes)
Filling:
- In a saucepan, add all the ingredients and bring to a simmer.
- Let simmer for a minute or two. The mixture should not be runny, but gooey.
- Set aside and let cool.
Putting it together:
- On a clean work area or a silicone mat, roll out the dough until about 1/8 in. thickness. If easier, cut the dough in half, and work with half at a time.
- Use a round cookie cutter or a canning jar ring to cut as many circle as you can.
- In the middle of half of the dough circle add about a tablespoon of filling.
- Then place the other half dough circles on top of those with filling.
- Use a fork and gently squeeze the two dough edges together around the circle.
- Next cut a slit in the top.
- Bake at 350F for about 30 minutes.
Notes
When working with the dough, make sure to use as little water as possible, and handle the dough as little as possible.