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This cozy ‘farmstyle' dessert recipe is a modification of one that has been handed down through our family for decades, and has been a go-to for gatherings both humble and significant. This pie crust is great for summer berries and stone fruits when in season too. The ingredients for apple filling can be modified with additional spices, vanilla, almond extract etc according to the baker’s wishes or tastes!
Pie Crust for 8” Pie Plate (Double Crust):
2 cups all purpose flour
1/4 cup plant based milk
1 teaspoon vinegar (apple cider or white)
1/2 cup vegetable oil
1/2 teaspoon sugar (optional)
Pinch salt
In large bowl, add flour and make a well in center with fork. In a small bowl, whisk together remaining ingredients and pour into well; stir/toss quickly and gingerly with fork until sturdy dough forms. Do not over mix. The dough should be claylike, not dry or oily. Pat into ball and cut in half. Cut 2 pieces of waxed paper (not parchment) as large as the pie plate and place on surface for rolling. Place one half of dough ball, cut side down, in center between papers. Flatten slightly and roll with rolling pin into circle slightly larger than plate diameter. Remove top paper and gently flip crust onto pie plate, positioning it evenly, then peel away remaining paper. Press into plate. Fill with desired filling. Repeat steps rolling out second half of crust and flip carefully onto filling. Slash holes in crust for steam to escape; crimp edges; sprinkle with cinnamon sugar if desired. Bake at 425 for 15 minutes, then reduce heat to 375 for 35-40 minutes, til filling bubbles. Foil may be crimped over crust edges to prevent over browning.
Apple Filling:
5 medium sized organic apples, mixed types (Granny Smith, gravenstein, Karmijn, or any favorites)
1/2 cup sugar (cane, brown or coconut sugar, or sub maple syrup)
2 teaspoons cinnamon
1/4 teaspoon nutmeg
3 tablespoons flour
1 tablespoon water (possible to omit if using syrup)
*Squeeze of lemon juice if using all sweet apples
Wash, core and slice apples into 1/4” slabs. Apples may be peeled in advance if desired. Place in large pot on stovetop with all ingredients and simmer, stirring occasionally to combine, on medium low heat until apples give up some juices, and soften slightly. (Do not boil!) Filling should have some thickened liquid plus apples. This is enough for one pie. The filling at this stage can also be cooled and frozen for later use.
