We recently wrote about how much we love apples in our article “Fall flavors: tips for baking with apples.” But our love for apples continues to grow.
In it, we outlined the details on a variety of the most common apples, and what to use them for. We also let you know how to make a raw vegan apple crisp. But we haven’t shared with you the most important fall recipe.
Good ol’ apple pie.
It’s one of those things that pretty much everyone loves. But do you know how to make it? The great news–it’s not too hard at all (yes, even pastry from scratch!)!
Here is our favourite, best, most delicious, classic apple pie recipe to get you started, guaranteed to solve a hankering for our favourite fall dessert, and impress everyone who tries it.
Classic Apple Pie
If you love the original, just like grandma used to make or fresh from the bakery, this is it.
2 1/2 cups flour (a mixture of whole grain, such as spelt, is a great option)
1 teaspoon fine sea salt
2 tablespoons unrefined cane sugar
1 cup butter or nondairy margarine, such as Earth Balance, chilled and cut into 1 inch pieces
1/4 to 1/2 cup ice water
2 1/2 pounds apples (about 6 large), peeled, cored, and sliced 1/4 inch thick
1/2 cup unrefined cane sugar
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
2 tablespoons butter or nondairy margarine, such as Earth Balance
1 1/2 tablespoons arrowroot flour
Whipped cream, coconut whipped cream, or vanilla coconut milk ice cream
To make the pie crust, put the flour, salt, and sugar in a food processor. Process until combined. Add the butter and process until the mixture resembles coarse meal.
Add the 1/4 cup water in a slow, steady stream, through the feed tube of the food processor just until the dough just holds together when pinched. Add more water if necessary. Do not over process the dough.
Turn the dough onto a work surface that is dusted lightly with flour. Gather into a ball. Divide the dough in half, flattening each half into a disk shape. Cover each with plastic wrap. Refrigerate the dough for about one hour.
After the dough has chilled, remove one half of the dough from the refrigerator. Transfer the dough to the lightly floured surface. Use a lightly floured rolling pin to roll the dough into a 12 inch circle. Gently fold the dough in half and transfer to a 9 inch pie dish. Brush off any excess flour and trim the edges of the pastry to fit the pie dish. Cover with plastic wrap and place in the refrigerator.
Remove the other half of the dough from the refrigerator and place it on your work surface. Roll it into a 12 inch (30 cm) circle. Transfer to a parchment lined baking sheet, cover with plastic wrap, and place in the refrigerator.
To make the apple filling, put the apples, sugar, lemon juice, ground cinnamon, nutmeg, and salt in a large bowl. Toss well. Let sit at room temperature for at least 30 minutes.
After the apples have sat, put the apples and their juices in a strainer over a large bowl in order to reserve the juice. Let the apples drain for about 15-30 minutes. You want to have about 1/2 cup of juice.
Put the juice and the 2 tablespoons of butter or nondairy margarine in a small saucepan and boil over medium high heat on the stove until reduced to 1/3 cup.
Remove the top dough from the refrigerator. Let it sit at room temperature for about 10 minutes until a little softer. Transfer the drained apples slices to a large bowl and mix them with the cornstarch. Pour the reduced syrup over the apples and toss to combine.
Pour the apples and their syrup into the bottom pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust. Use a fork or fingers to crimp the edges.
Using a sharp knife, make about 5 two-inch slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator for 20 minutes while preheating the oven.
Preheat the oven to 425 degrees F. Place the oven rack at the lowest level and place a baking sheet lined with aluminum foil on the rack before preheating the oven.
Set the pie on the pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes.
Remove the pie from the oven and place on a wire rack to cool for about 3 to 4 hours before cutting. Serve warm or at room temperature.