Spiced Apple Pie

You really can’t have thanksgiving without multiple choices of pie. Pumpkin pie is a given, but apple pie is honestly my favorite holiday pie! This recipe turned out SO good! And it is so simple. Finally, I can have my pie and eat it too 😋

The crust is perfectly flaky and delicious! Home-made crusts may seem overwhelming, but it really is not that hard. And this way, you know exactly what ingredients are going into the pie.

My kitchenaid spiralizer and peeler was a life saver when it came to peeling and slicing 5 apples. It turned a task that would have taken an hour into a 5 minute job! I am pretty obsessed with it. It’s great for spiraling sweet potatoes and zucchini, too! Link is here (not sponsored, just love it!)

To get the beautiful lattice top pie crust, I just rolled out and sliced the remaining dough and googled how to criss-cross the strips. Looks intricate, but was very simple!

Recipe:

Ingredients;

Crust:

2 cups flour (1/2 all-purpose, 1/2 whole wheat pastry flour)
1 tsp sea salt
1/4 tsp ground cinnamon
1/4 tsp pumpkin pie spice
2/3 cup + 2 tbsp cold vegan butter
Ice water (2-6 tbsp)

Filling:

5 cups sliced, peeled apples (mix of sweet and tart)
1/4 tsp sea salt
1/2 tsp ground cinnamon
1/4 tsp pumpkin pie spice
1/3 cup sugar
2 tbsp apple butter
1 1/2 tbsp all purpose flour

Directions:

Preheat oven to 400 degrees F and place rack in the bottom 1/3 of the oven.
Prepare filling by peeling and slicing apples into bite sized slices and tossing with cinnamon, pumpkin pie spice, salt, sugar, apple butter, and all purpose flour. Set aside.
To prepare crust, whisk flour, salt, pumpkin pie spice, and cinnamon in a large bowl. Add cold vegan butter and use a pastry cutter or fork to combine until crumbly.
Add ice water 1 tbsp at a time until a loose dough forms.
Transfer to a floured surface and gently mold together with hands, handling as little as possible. Diving in two, making one (bottom crust) slightly bigger.Let the dough chill in the fridge for ~30 minutes.
Gently roll out the larger crust using as much flour as needed, and carefully drape over a standard pie pan. Use a rolling pin to help transfer. Lea ve the edges hanging over and only trim areas of great excess. Add that back to the smaller dough.
Add the apple filling, and then roll out the other crust.
Cut the crust into strips and do a lattice top, or lay the whole crust over and slice a few small holes for a traditional top.
Use your fingers to crimp the edges, and then brush the pie lightly with non-dairy milk and dust with sugar.
Bake for 45-50 minutes, or until golden brown. Cover the edges with foil at the 30 minute mark so they don’t get too brown.
Let cool completely before slicing or the filling will run. (At least 3-4 hours). Serve with non-dairy ice cream or coconut whip cream!