"Reinventing Indulgence" One meal at a time!

Vegan Apple Pie

I made this on Sunday and writing about it now. It’s been a crazy few days due to Hurricane Sandy. The news shows are here to help us but it’s really easy to get caught up in it and become overwhelmed. I made this pie on Sunday afternoon.. my anxiety was sky high. Some how, some way.. there is something about warm apple pie that no amount of calming medicine can come close to achieving. As my windows were shaking, trees blowing and branches falling, I was amazed that I could even focus on the recipes long enough. I’m pretty sure actually that I messed up a few things. 

I followed a few recipes online. First, I will say that I have never even made a pie. After researching a few different recipes, I got the direction that I wanted to go in. I was surprised not to see eggs included in some of the recipes nor egg replacers or flax. You see, I really don’t know what I am doing.. lol perhaps I should take a vegan pie making class. They have them at the Gourmet Institute. Perhaps not though, because they are not fat and sugar free at all! 

The ingredient list that I ended up using:
I doubled this recipe for two pies!

Crust

Whole wheat flour 2 cups
Almond meal flour 1/2 cup
Baking powder 1 tablespoon
Salt
Dates 1 cup
Cold water
BUTTER BUTTER BUTTER- Earth balance buttery spread of course (1 cup)

Filling
Apples (4)
Maple syrup (1/2 cup)
Sucanat whole cane sugar (sprinkle on top of apples)
Lemon juice 1 tablespoon
Cinnamon
Nutmeg
Whole wheat flour

I used almond meal flour simply because I had it. I make my own sometimes with the almond pulp left over from when I make my own almond milk. I dehydrate it and then grind it. You don’t have to do all that- you can simply use whole wheat flour and even some unbleached white flour if you must. I mixed together the dry ingredients for the crust and then added the  . This is where I may have messed up. I used all of the dates here but I think some were for the filling. In any case, I used those ingredients interchangeably – dates, maple syrup   and sucanat. Use pitted dates if you can or be sure to take the pit out yourself. You can soak them first or after. Be sure to let them sit for about 20 minutes. Date paste is when you grind the soaked dates with some of the soak water for a smoother consistency using a food processor. 

Cold water- what’s that all about and COLD BUTTER? This is critical. I actually had to watch a youTube video for the how to. The idea is to achieve a flaky crust. You mix in the ice cold water and very cold butter.  Don’t let it melt is the point. Leave it flaky looking. I really couldn’t believe HOW MUCH BUTTER I HAD TO USE. THIS IS TOTALLY FATTENING- VEGAN OR NOT!
This too is when I realize I need a rolling pin
Set the pie crust in a pie tin. You need to roll out more batter for the top of the pie too. Mine is not pretty. That’s for advanced pie making lol. I am lucky I made the pie even look like a pie.

Next for the fun filling. Trying not to eat these as I made it was difficult. We cut the apples into thin slices. Then I added lemon juice, maple syrup, some sucanat and spice. Mix that nicely and use it to fill the crust. Lastly, use the remaining batter for the top of the pie and then glaze it with a couple of tablespoons of nut milk and sucanat. 

I baked this at 350 degrees for about 25 minutes. It helped reduce my pre-hurricane anxiety. It was perfectly delicious especially with the cashewtopia ice cream on top!

Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.

[Monday, October 29th 2012 blog]
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