The Best Apple Pie- Tips & Tricks!

Pastry can be scary and a daunting task if you have never made it. Lo used to be so scared of making pastry; that when her mom taught her, the sweat from her palms would moisten the dough... can you say gross?! But over time and with a lot practice, Lo mastered pastry! She stares into the eyes of the pastry and says, "Bitch please!"

As long as you know these tips and tricks, you too can be a master. The main trick is cold ingredients, fast hands and a HOT oven. Another tip to a delicious apple pie, are the apples. For this recipe, Lo highly recommends Cortland apples. You want a tart, firm apple. Apples to stay away from are Macintosh, Red Delicious or Granny Smith. Picking the perfect apple and not covering it up with too many spices and sugar will make your pie memorable. Being able to taste the apple is key!

A flaky, tender crust and perfectly spiced apples, is the goal you want to aim for.

To learn how to make an apple pie, watch Lo make it here!

You will need:

For the crust:

2 1/2 cups Unbleached All Purpose Flour 2 tbsp. White Sugar 12 tbsp. Vegan Butter, cold! 4 tbsp.Shortening, cold! 6-8 tbsp. Ice Cold Water, or as needed

Whisk all dry ingredients together and place in freezer till cold. Once dry ingredients are cold, add the vegan butter and shortening. Use your fingers to rub the fat with the dry till it resembles course crumbs. Drizzle little by little the ice water and stir with a fork till pastry comes together. Place on counter and kneed the dough ten times or till well combined. Cut into two disks. Wrap pastry discs and place in freezer for one hour to relax and harden. Apple Filling:

6 Lg. Cortland Apples, peeled and sliced 1/4 inch think * if you can't get Cortland apples, we also recommend Northern Spy or Crispen or Honey Crisp. NOT Red Delicious, Granny Smith or Macintosh apples! 1 cup of Sugar- 1/2 Coconut and 1/2 White 2 tbsp. Unbleached All Purpose Fflour 1 tsp. Cinnamon dash of Nutmeg pinch of Salt * If you taste your apples and they are on the sweeter side, add lemon juice to balance flavour. 1-2 tbsp. Coconut Oil to dot the apples.

Vanilla Almond Milk to brush the crust *You can use whatever plant-based milk you have or none at all. You just won't get that lovely carmalization on the crust.

Crystallized Sugar (Decorative Sugar/Course Sugar) for sprinkling the crust

Mix apples with the sugars, flour, cinnamon, nutmeg and salt and set aside.

Roll one pastry disk. The bottom crust should be 1/2 inch thick. You want the bottom crust thicker to hold the apples and not fall apart. Place into your pie plate. Add apples, then dot with coconut oil on top of the apples. Roll top pastry a 1/4 inch thick, gently place on top. Crimp edges and cut a vent for the apples to let out their steam. Use almond vanilla milk as a wash to help caramelize the top and finish with a sprinkle of crystallized sugar (if you want). Place in freezer for 30 minutes while oven heats to 425 degrees F. Place in oven for 15-25 minutes to shock the pastry so it doesn't melt and loose shape and to get colour. Turn down oven to 375 degrees F for the last 35-40 minutes to cook the apples. You want to see the juice bubbling through the vent and the pastry golden brown. If you are using a glass pie dish, carefully look at the bottom and if the crust is golden, then it's baked all the way through.

Serve with coconut whip cream or coconut ice cream and get ready for the BEST apple pie experience ever!

#veganapplepie #applepie #veganpie #vegan