Pie Crust Ingredients:
• 2 1/2 cups of unbleached flower
• 3/4 cup cold vegan butter
• 1 tbsp sugar
• 1/2 tsp salt
• 9 tbsp ice water
Before you start chill everything even the dry ingredients. I use my kitchenaid mixer for this recipe but you can do it by hand or use a food processor as well. Mix all dry ingredients together until well mixed. Add a small amount of the butter about a tablespoon mix until there are lumps in the dough then add another tablespoon until butter is all mixed in. The dough should be lumpy. Then add the ice water one tablespoon at a time until water is all added. Dough should be cold and a bit tacky. Do not over work the dough, it will get very gummy. After dough is mixed place in the refrigerator for at least 30 minutes but up to an hour if you are not pressed for time. Remove dough and place on a floured surface to roll with rolling pin, its best to dust the rolling pin as well. Roll to about 1/3 inch thick place in bottom of your 9' pie pan.
Apple Mixture Ingredients:
• 9 crisp apples peeled and cored
• 2 tbsp cinnamon
• 1/4 cup sugar
Mix all ingredients together and place over rolled dough.
For lattice work cut remaining dough in 1/2' strips and weave over top of pie. The leaf pattern in the middle was done by eye using left over dough, not necessary but pretty!
Bake at 400 for about an hour or until apples are soft when poked and crust is a golden color.
ready for the oven
done and cooling