Angela’s Vegan Apple Pie

Angela’s apple pies are wonderful in taste and aroma.  

  • 6 Braeburn apples (or 4 cups) 
  • 1 tablespoon of lemon juice
  • 1 cup of sugar
  • ½ teaspoon of cinnamon
  • ¼ teaspoon of nutmeg 
  • 2 tablespoons of flour
  • 1 tablespoon of vegan butter (optional)

Preheat oven to 425°F (218°C).  Prepare basic pastry for double pie crust.  Peel, core and thinly slice apples and toss with lemon juice. In a separate bowl, mix dry ingredients together and add mixture to apples. Gently toss mixture to coat apples.  Transfer to prepared crust and dot top with butter. Add top crust and cinch together edges of crust and cut 2-4 small openings in top crust for venting. Bake for 45 minutes or until golden brown and bubbly.  Remove from oven and cool.

Hint:

To prevent pie crust from over-browning, cover the crust edge with 3-inch strip of aluminum foil. Remove foil during last 15 minutes of baking.

Categories

AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

Tags

TomatoStirfry

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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.