Apple Pie (Ben) - Vegan

By jacewildman

Ingredients

• Pastry:
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 2/3 cup shortening
• 8 to 10 tablespoons cold water
• Filling:
• 6 cups thinly sliced, peeled cooking apples (about 2 1/4 pounds)
• 1 tablespoon lemon juice (optional)
• 3/4 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Details

Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Pastry:
1) In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size.
2) Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Divide pastry in half; form halves into balls.
3) On lightly floured surface, use your hands to slightly flatten one pastry ball. Roll it from center to edges into a circle 12" in diameter.
4) Wrap pastry circle around the rolling pin. Unroll pastry into a 9" pie plate. Ease pastry into pie plate without stretching it. Trim pastry even with rim of pie plate. Transfer desired filling to pastry-lined pie plate.
5) Roll remaining ball into a circle 12" in diameter. Cut slits in pastry. Place pastry circle on filling; trim tto 1/2" beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired.
Lattice top:
Prepare as above except trim bottom pastry to 1/2" beyond edge of pie plate. Roll out remaining pastry and cut into 1/2" wide strips. Transfer desired filling to pastry-lined pie plate. Weave strips over filling in a lattice pattern. Press strip ends into bottom pastry rim. Fold bottom pastry over strip ends; seal and crimp edge.

Filling:
1) Preheat oven to 375F. Prepare and roll out pastry. Line a 9" pie plate with a pastry circle.
2) If desired, sprinkle apples with lemon juice. In a large bowl stire together sugar, flour, cinnamon, and nutmeg. Toss until coated.
3) Transfer apple mixture to the pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired.
4) If desired, brush top pastry with milk and sprinkle with additional sugar. To prevent overbrowning, cover edge of pie with foil. Bake for 40 minutes. Remove foil. Bake 20 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack. To serve, let pie cool at least 2 hours.