Recipe Category: Pie
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Ingredients
Makes 8 servings
Crust
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 cup vegan margarine, cut into small pieces
- 1/3 cup ice water, plus more if needed
Filling
- 6 Granny Smith or other tart apples
- ¾ cup sweetened dried cranberries
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 tablespoon vegan margarine
Method
- Make the crust: In a large bowl, combine the flour, salt and sugar
- Use a pastry blender to cut in the margarine until the mixture resembles coarse crumbs
- Add the water a little at a time and blend until dough just starts to hold together, adding a little more water if needed
- Divide the dough into two round disks and wrap them in plastic wrap
- Refrigerate for 30 minutes
- Roll out one piece of the dough on a lightly floured work surface to about 10 inches in diameter
- Fit the dough into a 9-inch pie plate and trim and flute the edges
- Roll out the remaining dough for the top crust and set aside
- Preheat the oven to 400°F
- Make the filling: Peel, core and cut the apples into 1/4-inch slices and place them in a large bowl
- Add the cranberries, sugar, lemon juice, cornstarch and cinnamon and stir to mix well
- Spoon the filling into the bottom crust and dot with bits of the margarine
- Place the top crust over the fruit and crimp the edges
- Pierce several holes in the top crust with the tines of a fork
- Bake for 10 minutes, then reduce heat to 350°F and bake until golden brown, about 45 minutes
- Cool on a wire rack before serving at room temperature, about 45 minutes
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