Vegan Chai Spice Apple Pie

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Samhain marks the end of harvest, so we cleared the garden of all harvestables and then it was my task to use them all up. One thing we got a lot of this year was really beautiful apples off our trees, I believe they are McIntosh but I’m not 100% certain. They have a nice red skin and crisp white inside. They are great on their own, or as juice, crumble, or PIE. I winged the filling for this pie, but got the crust recipe from Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero. Isa is a vegan chef WIZARD so you should immediately go out and buy all her books, especially the ones for pie, cookies and cupcakes. ❀

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Vegan Chai Spice Apple Pie

Filling:
5 cups of apples, peeled and sliced into rounds
1/2 cup brown sugar
1/3 cup cane sugar
2 tablespoons chai spice mix*
Pinch of salt

Crust:
2-1/2 cups pastry flour
1/2 tsp salt
3 tablespoons cane sugar
8 tablespoons (1 block) Earth Balance shortening
8 tablespoons Earth Balance margarine
6 tablespoons cold water
1 tablespoon apple cider vinegar

Chai Spice Mix:
1 tbsp ginger powder
1 tbsp cardamom seeds
1/2 tsp ground nutmeg
3/4 tsp ground cloves
3/4 tsp ground black pepper
1-1/2 tbsp ground cinnamon

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Start with the crust; mix together flour, salt and sugar. Add the margarine and shortening gradually, cutting it into the flour with a pastry cutter until it appears sandy or pebbly. In a glass mix together the water and apple cider vinegar, then add to the mix one tablespoon at a time and work into the dough evenly. When the dough holds together, divide into two equal balls and store in the fridge until needed.

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For the filling: In a large bowl mix together the sugar and chai spice mix evenly. Peel and slice the apples, then toss carefully in the sugar mixture.

Preheat the oven to 425 Β°F. Remove the chilled dough from the fridge and roll out into the bottom and top pieces. Line a pie tin with the bottom dough and fill the pie with the coated apple slices. Place the top of the pie on and crimp the corners with a fork. Vent the top of the pie with a butter knife in whatever design you like, I did a dough heart with some lines around it.

Brush the pie with non-dairy milk and sprinkle the remaining sugar and chai spice mixture on top. Bake in the oven for about 25 minutes, then lower the heat and bake for another 30 minutes. Let cool on a rack for about 20 minutes before serving.

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4 comments

  1. […] I had to practice this pastry a few times to get it right as my only experience with pie pastry was a vegan version and this was also my first time blind baking the base of the pie, but I’m happy with the result. Here is the recipe I used for my strawberry rhubarb pie (want to make it vegan? Use the crust recipe from this cherry pie post, or this apple pie) […]

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