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Vegan Dutch Apple Pie (recipe 3)

This is the first real pie I ever made and, honestly, the best pie I have ever tasted. It is very sweet and not exactly low in fat, so it is a treat, but one very worth having once in a while. Everyone, vegans and non-vegans alike, LOVED this pie at Thanksgiving, they fought over the last piece!

This is a 9-inch pie.


Crust (mild adaptation of a recipe from Friendly Foods):

3/4 cup whole wheat pastry flour, frozen for an hour before use

3/4 cup unbleached white flour, frozen for an hour before use

5 Tablespoons Earth's Best Margarine (or another margarine containing no trans-fats - Earth's Best is my favourite, by far)

pinch of salt

1/2 cup ice water


1/2 to 3/4 cup Florida Crystals, or other unrefined sugar (3/4 cup makes a very sweet pie)

1 teaspoon coriander

About 7-8 cups peeled and sliced apples

Splash of maple syrup (around 1/2 -1 teaspoon)

Flour or arrowroot powder, to thicken

Crumb Topping:

1/2 cup Earth's Best Margarine

1 cup whole wheat pastry flour

1/2 cup Sucanat

To Make:

1. Start with the bottom crust: mix the margarine in with the flours with a fork until it forms a crumbly meal. Stir the salt into the ice water and add to the flour mixture. Mix just enough to bind the dough. You can also pulse in a food processor, just be careful not to overwork. You can see when the dough starts to stick together and don't hesitate to reach in a grab a little chunk to see if it is ready.

2. Divide the dough in half and roll one half into a nine-inch round on a floured surface (a pastry cloth is very helpful here). Wrap the other half well and freeze for later use.

3. Transfer the rolled dough into your 9-inch pie pan and crimp the edges. Wrap in plastic and freeze until you are ready to assemble the pie.

4. For the filling, mix all the ingredients except the thickener. Stir in 3-5 Tablespoons flour or arrowroot powder to thicken the juice (the sugar causes the apples to juice; remember that it will get a little juicier while cooking).

5. Preheat the oven to 400 degrees.

6. Place all the ingredients for the crumb topping in a food processor and pulse about 10 times, until it looks like everything is evenly distributed and there are little balls about the size of small peas.

7. Take the bottom crust out of the freezer and dump the filling in. Sprinkle on a little more flour or arrowroot, if it looks like it needs it. Spread the crumbs over the top.

8. Bake for about 40-50 minutes on a low rack of the oven, or until the apples are soft and the top is lightly browned. If it looks like the edges are browning too fast, cover with aluminum foil. It is a good idea to place a tray underneath to catch any drips.

9. Allow to sit for at least 30 minutes before cutting. If it needs to be warmed, place it in a 350-degree oven.

Thanks to Michael  Nesbitt, of the CR Centre.

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