Ring in autumn with this vegan apple pie recipe

Syracuse students often take advantage of upsate New York’s incredible opportunities for fresh apple picking. This vegan apple pie recipe, complete with a homemade crust, will help put all those fresh-picked Beak and Skiff apples to good use – without getting too complicated.

Ingredients:

Crust:

• 2.5 cups of flour
• 3 tablespoons of sugar
• 1 teaspoon of salt
• 1 cup of vegan butter (we recommend Earth Balance which can be found at Target)
• 6-ish tablespoons of water

Filling:

• 6 mildly sized apples
• ½ cup of sugar
• 2 tablespoons of cornstarch
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg
• A spritz of lemon juice

Instructions:

Crust:

• Start by combining the flour, sugar and salt
• Cube your butter and then add it to the bowl and knead with your hands
• Add the water 1 tablespoon at a time, start with 4 tablespoons, though it may take 6 tablespoons for it to fully clump together into a dough
• Split the dough in half
• wrap in saran wrap and refrigerate for 30+ minutes.

Filling:

• Preheat oven to 350 degrees
• Peel the apples and then cube them.
• Put the apples in a bowl and add your sugar, cornstarch, a fair amount of cinnamon and enough lemon juice to fully coat them
• Toss the apples until everything is mixed.

Pie:

• Clean the counter and coat it with a layer of flour
• Unwrap your dough and start to roll it out. It is usually easier to start by flattening it with your hands, but beware ,the crust is pretty flaky. Go slow!
• Cut the first half of the dough into strips and put the second half in your pie pan
• Poke holes in the bottom of the crust with a fork.
• Throw your apples into your pie tin and then layer the strips of crust on top in any pattern you’d like.
• Coat the top of your pie crust with a layer or non-dairy milk (for this I like to use rice milk but whatever you have works) and then sprinkle as much brown sugar as you’d like on top.
• Bake for 50-60 minutes.