Dessert Recipes

Apple Crumb Pie


Apple Crumb Pie

Soft Pie Crust:
2 1/2 cups all-purpose flour
1 Tsp Salt
1/2 Tsp sugar
1/2 cup of Earth Balance dairy-free soy-free butter substitute
1/2 cup Spectrum Organic Butter flavored Shortening
1/2 cup ice water

Crumb topping;
3/4 cup all purpose flour
1 cup each packed light brown sugar and refined white sugar
1 tsp ground cinnamon
1/2cup cold Earths Balance dairy-free soy-free butter substitute
7 med-lg Honeycrisp apples (about 3 1/4 lb)
1 Tsp lemon juice
1/2 cup granulated sugar
3 Tbsp all purpose flour
1/2 tsp ground cinnamon
1/8 ground nutmeg
Make pie crust. Put flour, salt and sugar into a large mixing bowl. Add in the butter substitute and shortening. Using a pastry blender cut in the butter and shortening and water. Mix quickly as it needs to stay cold. You may want to refrigerate every so often if you are struggling. lay out two pieces of saran wrap onto your counter. After kneading your dough into a nice shaped disk shape. Place onto saran wrap in disk shapes. Fold the saran around trying to maintain that disk shape then place back in the refrigerator for 10 mins to get cold again. Place out your pastry mat if you choose or use a clean counter and sprinkle some flour onto your surface. Take your dough disk  out and roll it out with a rolling pin into a minimum  9 1/2-10 inch diameter circle or roll it out completely and you can trim the edges off once it is in the pie plate. This is tricky which is why I invested in a pastry mat that is premarked. Once rolled out carefully pick up your large circle and drape it evenly over your 9 inch pie plate. Take the extra 1/2-1 inch dough around the top and fold it over crimping the edges as you go using your thumb and fore finger. Try to crimp evenly so it looks pretty when you are done. This is tricky so don’t beat yourself up if it doesn’t look perfect… it will taste the same either way. If you are making two pies you can tear the large ball in half and it will make exactly enough for two 9 inch pies, just refrigerate one disk while working on rolling out the other so it stays as hard and cold as possible.
Preheat oven 425–   Peel, halve, and core apples, cut into 1/8 in slices. Place in a lg bowl. Add lemon juice and toss to coat. Mix remaining ingredients and sprinkle over apples and toss to coat. Make crumb topping by mixing flour, brown sugar and granulated white sugar and the cinnamon in a bowl. Add in butter substitute using a clean pastry cutter until mixture  forms moist, coarse crumbs that clump together. Now layer apples in pie shell, mounting them higher in center. Place crumble on the top.. Place pie on foil lined baking sheet to catch any spillover. Place foil around edges of your pie or use a pie shield and place pie on bottom rack. Bake for 15 mins at 425 then reduce heat to 350 then bake an additional 45 mins or until a knife meets only some resistance when center of pie is pierced.  Serves 6-8.

Sarah Plato

I am a mother of two Allergic kids, one of whom is severely allergic to Dairy, Eggs, Peanuts, tree nuts and shellfish, moderate to Soy and coconut. I have had to learn how to cook a lot from scratch in order to have food in my home that is safe for my family to come in contact with and to eat. I personally don't want anyone to feel left out ever and I especially don't want my children to not be able to enjoy at least some of the same foods just because they are allergic to basic ingredients. So with some good motivation I have taught myself how to cook and bake and I have come up with some great recipes to share with the world. I want to make it easier on other people in similar positions. Hopefully I can help other people to be able to also enjoy foods that previously would have been thought to have been off limits.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *