Easy Apple Pie
Baking pies is very easy, especially if you use frozen crusts. I plan on attempting home made pie crust some time soon, but in the meantime, I thought I would blog about my good old fashioned apple pie.
One of my favorite things to do with apple pies is to substitute about half of the apples for another type of fruit. In the summer peaches usually take the place of about 1/2 the apples. In the fall, I often will use pears as the "other fruit." No matter what you choose, this recipe comes out delicious every time I make it.
Note: Depending on my mood, I sometimes make this pie with a streusel crust. Today I am making just a traditional apple pie, but I will blog about the streusel topping sometime soon!
¼ cup brown sugar
¼ cup granulated sugar (some more to sprinkle on top)
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cloves
5 or 6 good cooking apples (I like mixing granny smith and McIntosh)
1 tablespoon lemon juice
1½ tablespoons cornstarch
One package of two frozen pie crusts, removed from freezer and thawed
2 tablespoons earth balance butter, cut into bits
Soy or Almond milk
Heat the oven to 450°F. Mix the sugars, spices, and salt in a small bowl and set aside.
Peel and core the apples and cut them into ½‐ to ¾‐chunks. Toss the apples and lemon juice with the sugar‐spice mixture, adding the cornstarch to help thicken the mixture.
Place one of the crusts onto a cookie sheet. Pour the apples into this crusts, making the pile resemble a hill with more in the middle then on the sides.
Dot with vegan butter. Cover with the other crust and crimp the edges with a fork or your fingers. Brush the top lightly with soy or almond milk and then sprinkle with a little granulated sugar. With a sharp knife, cut two or three slits in the top crust to allow steam to escape.
Bake for 10 minutes; reduce the heat to 350°F and bake for another 40 minutes or so, or until the pie is golden brown. Cool on a rack before serving warm or at room temperature.
Top with some soy ice cream, or enjoy on its own.