This year, we decided to have our Thanksgiving feast early–over the weekend–so that our friend, Kurt, could join us. Alex requested an apple pie for dessert, and it was too delicious (and easy to make) not to share the recipe!
For the crust, I made one tiny modification to the Olive Oil Double Crust recipe used in some of my other posts, such as Vegan Pot Pies. Instead of olive oil, I used organic extra virgin coconut oil–and the result was absolutely spectacular! I have never tasted a yummier pie crust!
COCONUT OIL DOUBLE CRUST
*makes 1 (9-inch) top and bottom crust
2-1/2 cups all-purpose flour
3/4 tsp Himalayan salt
2/3 cup coconut oil (solid, room temperature)
4 to 8 Tbsp ice water
1 Tbsp apple cider vinegar
- In a large mixing bowl, sift together the flour and salt.
- Add the coconut oil by the tablespoonful, cutting it into the flour with your fingers or a pastry cutter, until the flour appears pebbly. (I used my fingers, as always).
- In a cup, mix together 4 tablespoons water with apple cider vinegar. Drizzle 2 tablespoons of the vinegar mixture into the dough and stir, using a wooden spoon or rubber spatula. Add more water, a tablespoon at a time, until the dough holds together to form a soft ball. Do not over-knead the dough.
- Divide the dough in two. Press each half into a disk about an inch thick and place each disk between two 14-inch long pieces of waxed paper. Using a rolling pin, roll each piece into a circle about 1/4-inch thick. For a more even, uniform circle, roll the pin one or two strokes outward, turn the dough a few degrees, and roll a few times again and repeat. Repeat with the other half of the dough.
- Refrigerate the dough wrapped in waxed paper until it’s ready to use, or as directed in the recipe. [NOTE: I made my dough the day before in order to reduce prep time on our “Thanksgiving Day.” After refrigerating the dough overnight, I pulled it out about 10 minutes before I needed to use it, so it could soften into something pliable.]
This recipe comes from Vegan Pie in the Sky, by Isa Chandra Moskowitz and Terry Hope Romero, and it was their suggestion (not my idea) to substitute coconut oil for a “special occasion” pie. I also used one of their recipes for the apple filling. Here it is:
COSMOS APPLE PIE
6 cups (about 3 pounds) Granny Smith apples (peeled and sliced 1/4 inch thick)
1/3 cup brown sugar
1/2 cup white sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves (I didn’t have any cloves on hand, so I omitted)
3 Tbsp all-purpose flour
Pinch of Himalayan salt
1/2 tsp ground cinnamon
2 Tbsp sugar
2 Tbsp plain almond milk (or nondairy milk of your choice)
- Combine all of the filling ingredients in a large mixing bowl, and toss with your hands to coat the apples.
- Preheat the oven to 425 degrees F (my oven runs very hot, so I only preheated to 400 degrees F).
- Add the filling to the prepared pie crust. (I poked some small holes with a fork in my bottom crust before adding the apples on top).
- Cover with the top crust, pinch the edges together, trim the excess dough to about an inch, and crimp.
- Mix together the cinnamon and the sugar for the topping, and pour the almond milk into a small cup.
- Brush the top of the pie with the almond milk and then sprinkle with the cinnamon sugar. (I stupidly didn’t see this part, and I combined my almond milk with the cinnamon and sugar before basting on top of the pie crust all together. It wound up working out just fine, but next time, I’ll follow the instructions.)
- Make five slits in the middle of the pie to let steam escape.
- Bake the pie for 25 minutes, then lower the heat (the book isn’t clear on how much the temperature should be lowered, so I lowered mine to 375 degrees F, and that worked perfectly for me) and bake for 30 to 35 more minutes, slipping on a pie crust shield if your edges are getting too browned. (I definitely wound up crafting and using a makeshift aluminum foil pie crust shield–not just for the edges, but for the entire pie).
- Place the pie on a cooling rack and let it cool for about half an hour before serving.
We served our slices with a big scoop of vanilla bean coconut milk ice cream on top, which paired really nicely with the flaky coconut oil crust. By the way, in addition to tasting great, the crust held up extremely well and didn’t crumble into a million pieces while slicing the pie, which was a nice surprise.
This NON-gluten-free splurge was well worth it, in my opinion! And now it’s back to the land of no gluten. After we eat the last two slices, of course. 😉