Someone you love might be vegan, in which case you will inevitably need to make a vegan pie. You might also have apples, from that cute one-year-old’s birthday party in the orchard last week, just waiting for an excellent destiny. The universe has spoken.
This recipe is for an 8-inch pie.
Crust
1 1/2 cups flour
108g coconut oil (1/2c?)
1/4 t salt
2 t sugar
Blend until crumbly, then add
4 T ice cold water
Mix until comes together in a dough. Wrap and refrigerate ten minutes.
Filling
7 apples, cored, peeled, sliced
1/2 lemon, squeezed
1/3 cup sugar
2 T cornstarch
1/4 t nutmeg
1/2 t cinnamon
Stir all together, then roll out the crusts.
Preheat oven to 400°F
Divide dough in half. Roll first circle to 2 inches bigger than your pan. Ease it in with no stretching. It should hang over all the way around. Dip your finger in remaining ice water and wet the top rim of the crust all the way around.
Pour in the filling.
Roll out another circle 1 inch bigger than the pan. Cut into ten strips. Lay them on in lattice formation. Roll up the edge and pinch all the way around. Sprinkle with cinnamon sugar and dot with butter flavored Crisco.
Bake for 20 minutes.
Reduce heat to 375°F and bake 30 more minutes.
