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Ingredients
- Filling:
- Parchment Paper
- 3 apples, cored, peeled and thinly sliced (I used organic fuji)
- 1/3 cup organic cane sugar
- 1/4 teaspoon sea salt
- 1 tablespoon flour
- juice of half a lemon and zest
- 1 teaspoon pumpkin pie spice (1/4 tsp each of ground ginger, nutmeg, cinnamon, and cloves)
- 1 tablespoon fresh chopped rosemary
- 1/4 teaspoon black pepper
- Crust:
- 1 cup all-purpose, unbleached organic flour
- 1/4 cup whole wheat organic flour
- 1 tablespoon organic cane sugar
- 3/4 teaspoon sea salt
- 1 stick vegan butter stick, cold and cut into cubes
- 6 tablespoons ice cold water
- Glaze:
- 2 tablespoons non-dairy milk (I used So Delicious Coconut Milk Beverage)
- 1 tablespoon maple syrup
- coarse cane sugar
Details
Preparation
Step 1
Crust:
Pulse together flour, sugar, and salt in a food processor. Add cold vegan butter and pulse for several more seconds until coarse crumbs form. Add the water one tablespoon at a time, pulsing between each addition. If necessary, more water can be added. You’ll know it’s ready when the dough holds together when pinched between your fingers. Transfer to a floured work surface and knead several times. Then form the dough into a 6 inch disc, cover with plastic wrap and refrigerate 20-30 minutes.
Filling:
While the dough is chilling, in a medium bowl, combine sugar, flour, and salt, lemon zest, spices and fresh rosemary. Toss in apples. Squeeze lemon juice on top and toss again. Set aside.
To assemble:
Remove the dough from the refrigerator, place on floured work surface, and roll it out until you have a rough circle of about 13 – 14 inches (if dough is difficult to work with, allow it to sit at room temperature for a few minutes). Line a rimmed cookie sheet with parchment paper and then transfer the round of dough to the cookie sheet. Pour or arrange filling as desired, leaving a 1 1/2 – 2 inch border of dough. Then roughly fold the edge of dough over the filling. Whisk together non-dairy milk/maple syrup and brush the exposed dough with the glaze. Sprinkle with coarse sugar.
Bake at 375 degrees for 45 minutes to 1 hour, or until filling is bubbling and the crust is golden brown and glistening.
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