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slice of apple pie garnished with mint
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5 from 1 vote

American Apple Pie

Mary says, "This is by far my favorite dessert. Put a scoop of vanilla coconut ice cream on top and you're are good to go. My grandmother taught me to use thick apples growing up, but I prefer to use thinly sliced apples. It gives you a lighter and more tart-like pie."
Prep Time1 hr 10 mins
Cook Time40 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: dairy free, egg free, nut free, soy free, vegan
Servings: 8
Calories: 282kcal

Ingredients

Crust

  • 1 ½ cups sifted unbleached all-purpose flour (plus more to dust the pie tin)
  • ½ teaspoon sea salt
  • ½ cup vegan margarine
  • ¼ cup ice cold water

Pie Filling

  • 5 apples of your choice (cored, peeled, and thinly sliced)
  • Freshly squeezed juice of ½ medium lemon
  • 1 ½ tablespoons ground cinnamon
  • ½ cup (packed) organic light brown sugar

Instructions

  • Preheat the oven to 350 degrees F.

To make the crust:

  • In a medium bowl, mix the flour and sea salt together.
  • Add the vegan margarine and mix by hand until the mixture forms into big crumbles.
  • Add the water one tablespoon at a time until the pie dough is firm.
  • Roll the dough into a ball and place it in plastic wrap. Refrigerate for 1 hour.

To make the pie filling:

  • In a large bowl, mix the apples, lemon juice, cinnamon, and brown sugar.
  • Dust an 9-inch pie tin with flour. This will keep the bottom and sides of the crust from sticking. Do not use margarine to grease the tin (it will give you a soft bottom crust).
  • Place the pie crust in the center of the pie tin and push to form the shape of the pie tin. Press the dough evenly so the pie crust is a uniform thickness. You can roll it out as well, but I find shaping it less time-consuming. Cut away any excess dough.
  • Place the apple mixture in the piecrust and spread it evenly.
  • Bake for 40 to 50 minutes. Keep an eye on it after 40 minutes to make sure the crust isn't burning.

Notes

~When you are cutting the apples, squeeze the lemon juice over them in a bowl to keep them from browning.
~Serve with vanilla coconut ice cream and garnish with fresh mint.
*Recipe credit: Mary Mattern. Reprinted with permission from Mary and Penguin Random House.
 
 

Nutrition

Calories: 282kcal | Carbohydrates: 44g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 210mg | Potassium: 117mg | Fiber: 4g | Sugar: 22g | Vitamin A: 50IU | Vitamin C: 4.1mg | Calcium: 60mg | Iron: 1.4mg