This recipe comes from Chloe Coscarelli. I’ve listed a few of her recipes on my blog before, as her recipes are always simple, require no fancy ingredients, and honestly, I have never tasted a recipe of hers that I didn’t like. If you have vegan-curious friends, send them her cookbooks. Really.
This one comes from her recent cookbook, Chloe’s Vegan Desserts. Fall was coming and Mr. Vegan Fatty was beginning to crave some apple pie. This recipe did the trick.
The great thing about this recipe is that if you don’t feel like making the crust, you can just buy a frozen vegan crust and it will still taste awesome. Yay, laziness. But don’t fret, her crust recipe is super easy and comes out perfect so it’s worth the extra 10 minutes worth of prep.
Honestly, this recipe is super easy and the result is amazing. Really, the hardest and most time consuming part of the recipe is probably when you have to peel the apples. So make sure you have a puppy around, they can really come in handy when you’re knee deep in peels.
Bring this one to your Thanksgiving celebration! Impress your non-vegan relatives with how much better your food is than theirs (this is actually my favorite thing to do, ever.)
Chloe’s Easy Apple Pie
|1/2 cup sugar, plus extra for sprinkling
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
|6 apples, peeled and thinly sliced
2 store-bought vegan pie crusts or 1 recipe Double Piecrust
Soy milk for brushing
Preheat oven to 375 degrees. Lightly grease a 9-inch pie pan.
Whisk together sugar, flour and cinnamon in a large bowl. Add apples and mix with a large spoon until apples are evenly coated.
On a lightly floured surface, roll out 1 dough until it is about 1/8 inch thick. Carefully lift the dough and fit it into the prepared pan, letting about 1 inch hang over the sides. Fill the pie shell with the apple filling.
On a lightly floured surface, roll out the second disc of dough until it is about 1/8 inch thick. Lay it over the top of the apples and tuck excess and overhanging dough into the pie shell. Crimp the dough between your two index fingers to make a decorative border. Cut slits in the top layer of the dough.
Brush the top and edges of the pie crust with nondairy milk and sprinkle with sugar for an extra sweet and crisp top. Bake for 50 to 55 minutes, until the crust is nicely browned.
Chloe’s Double Piecrust
|2 1/2 cups all-purpose flour (or half all-purpose flour and half whole wheat pastry flour), plus extra for rolling
1 tablespoon sugar
1 teaspoon salt
|1 cup non-hydrogenated vegetable shortening or vegan margarine (omit salt if using margarine)
10 Tablespoons ice-cold water, as needed
In a medium bowl, whisk together flour, sugar, and salt. Using a pastry cutter, cut shortening into flour until mixture has a crumbly consistency. Add ice water, 1 tablespoon at a time, and mix with a wooden spoon until dough just holds together. You may not need to use all of the water. Do not overwork.
In a food processor, add flour, sugar, and salt. Pulse until ingredients are combined. Add shortening and pulse until mixture has a crumbly consistency. Add ice water, 1 tablespoon at a time, and pulse until dough just holds together. You may not need to use all of the water. Do not over process.
Form the dough into two discs and wrap in plastic wrap. Refrigerate for 10 minutes.