This dairy-free take on the All-American classic is perfect for holiday celebrations, family dinners and potlucks. The Pâte Brisée can be made and refrigerated the night before baking, and you can also make a batch and freeze it for up to a month.
Makes one 9" pie
Prep Time: 30 minutes
Cook Time: 50 minutes
Ingredients:
- For the Pâte Brisée:
- 2 ½ cups white flour
- ½ t. salt
- 3 T. sugar
- ½ cup dairy-free soy margarine, such as Willow Run
- 2 T. dairy-free cream cheese, such as Tofutti
- ½ cup ice cold water
- For the Filling:
- 3 cups chopped apples (about 4 ½ pounds)
- ¼ cup fresh lemon juice
- ½ cup brown sugar
- ½ t. ground cinnamon
- ¼ t. ground nutmeg
- ¼ t salt
- 1 T. corn starch
- 1 T. soymilk, for brushing
- 2 T. sugar, for sprinkling
Preparation:
1. Make the Pâte Brisée. Combine the flour, salt and sugar in a food processor until well mixed. Add in the soy margarine and dairy-free cream cheese and process until the mixture resembles fine crumbs. With the machine still running, add the water gradually until the mixture just holds together and pulls away from the sides of the bowl. On a lightly floured surface, divide the dough in half and shape each into a disc. Wrap each disc in plastic wrap and refrigerate for 1 hour.
2. Preheat the oven to 375 F. Lightly oil a 9” pie plate and set aside.
3. Remove one of the discs from the refrigerator and roll out until about ¼” thick. Place in the prepared pie plate, allowing 1” of dough to hang over the edges. Refrigerate, uncovered, for 30 minutes.
4. Meanwhile, make the filling. In a large mixing bowl, toss the apples with the lemon juice, brown sugar, spices and salt. Combine the cornstarch with a small amount of water, mixing to dissolve, and add this to the apples.
5. Place the filling in the prepared pie plate. Roll out the remaining disc to ¼” thick and place on top of the filling. Crimp the edges with the edges of the bottom dough, trimming any excess. Lightly brush the top crust with the soymilk and sprinkle with the sugar. Bake for 45-50 minutes, or until golden brown. Serve warm or cold.
