The eighth installment of the Vegan Thanksgiving Is For Winners Open Recipe Call comes to us from Tami (Noyes). I don’t know why her last name is parenthetical, but that’s the way she wrote it, and I don’t mess.
If you have a recipe to send me, you best do it right quick! E-mail it to me!
Mom’s Apple Pie
8 or 9 McIntosh, or other red baking apple, peeled, and cut into 1/4-inch slices (about 8 cups)
1/2 cup sugar
1/3 cup light brown sugar
1/4 cup all-purpose flour
1 1/4 tablespoons ground cinnamon
1/2 teaspoon ground ginger
Juice of 1/2 lemon
Fast-and-Easy Pie Crust, or 2 store-bought crusts
1. Preheat the oven to 425 degrees F. Place an oven rack on the lowest level of the oven.
2. In a large bowl, combine the apples, sugar, brown sugar, flour, cinnamon, ginger, lemon juice, and salt. Stir to coat the apples, then set aside.
3. On a lightly floured surface, roll out half of the pie dough to a 13 to 14-inch round, less than 1/4-inch thick. Add flour to the work surface and dough as needed. Gently transfer to a 9-inch pie plate, pressing it to fill the pan , allowing the excess to hang over the sides. Transfer the apple mixture to the pie plate.
4. Roll out the remaining pie dough and gently arrange it over the apples. Cut any overhanging dough that exceeds 1-inch. Use your fingers to seal the dough, rolling the dough from the bottom crust up and onto the top crust, to form a rim around the pie. Crimp the edge with your fingers. Cut 4 or 5 slits in the top crust to allow steam to escape.
5. Place the pie on a pie ring or baking sheet to catch the drips. Bake 20 minutes, or until golden brown. Remove from the oven and cover loosely with foil. Bake 30 minutes longer , or until the filling bubbles. Cool slightly before cutting.
Serves 6 to 8
Fast-and-Easy Pie Crust
2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1/2 cup cold vegan margarine, diced
1/2 cup cold vegan shortening, diced
1 tablespoon apple cider vinegar
5 tablespoons cold water
1. In a food processor, combine the flour, sugar, and salt. Pulse to mix. Add the diced margarine and shortening. Pulse to mix until the mixture resembles small peas. Add the vinegar and water through the feeder tube and pulse until the mixture is combined and forms a ball. Divide in half and pat each half into a flat disk. Wrap the disks in parchment paper or plastic wrap. Refrigerate for 1 hour before using.
2. To bake a pie, remove the dough from the refrigerator and transfer to a lightly floured work surface. Using a lightly floured rolling pan, roll from the center outward until you have an even flat round about 14-inches across and about 1/8 to 1/4-inch thick. Add flour to the work surface as needed. Transfer to a 9 or 10-inch pie plate and gently press so that the crust fits the pan. Repair any tears with wet fingers, if needed.
3. If using for a double crust pie, fill according to the recipe. Roll out the second crust and transfer to top of pie. Crimp and bake as directed in recipe. If using this for a single crust pie, crimp the edge, if desired.
Note: To blind bake, prick the bottom and sides of the crust with a fork. Line with a piece of foil or parchment paper and some loose dried beans. Bake in a 425 degree F. oven until golden, about 12 to 15 minutes. Remove from the oven. Remove the foil and beans. Let the crust cool on a rack then fill as desired.
Makes 2 crusts