Amaretto Apple Pie, Eggless and Non-dairy
This is really just a basic apple pie, but with an added ‘Yum factor’…. Amaretto. I love that amaretto flavor.
I admit, I cheated on this one. I found a ready-made, store brand, refrigerated pie crust, with no eggs or dairy, and I used it for this pie. It was obviously a time saver and it happened to be delicious, too. If you can find one, use it. But, making your own is simple enough. Below is my pie crust recipe. You may recognize it from Our Favorite Apple Pie recipe.
Pie Crust: 2 1/2 cups all purpose flour 3 Tbs. sugar 1/2 tsp. salt 1/2 cup Earth Balance® non-dairy spread, softened OR vegetable shortening 1/3 cup soy milk
Cream together butter-product and sugar. Add milk. Add flour and salt to creamed mixture. Mix until dough comes together. Divide into 2 parts. Press half dough mixture into 9-inch pie plate. Wrap remaining dough in plastic and set aside.
Now for the apple filling.
5 to 6 cups peeled, and thinly sliced apples; I used a Red Delicious this time, and it was great! 1 or 2 Tbs. Amaretto 3/4 cup light brown sugar 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmegPreheat oven to 375°. Mix the filling ingredients in a bowl and pour into pie crust. Some people like to arrange the apples in circular rows. I just dump them in and press them down. Roll out your top crust and place over filling. Using a fork, press edges together around the entire rim of the pie. Be sure to cut vents into the top of your crust. You can cut shapes in any excess dough and use to decorate your pie. I rolled out some dough and used a cookie cutter to make small flower shapes. Then, using a little soy milk, I adhered the shapes to the top of the pie. Then, I brushed the top of the entire pie with a little more soy milk and sprinkled some sugar on top.
Place strips of foil around the outer edge of your pie to prevent burning. Put the pie in the oven and bake for about an hour at 375°. Remove from oven. Cool for at least half an hour, but try for a full hour, if you can. Cut and serve. I hope you enjoy!
-Michelle
5 Comments
Hello! I really want to try this pie, just one question: do you think it will turn out okay if I use regular butter for the crust? And if so, should I still use 1/2 cup of it? Thanks!
Absolutely… you can use real butter or margarine (1/2 cup) and it should turn out great! I’ve used both.
Thanks a lot for the answer!
Good luck!
Hello,
This is my first time baking a pie. Am allergic to egg and this would be my first try. using a pie crust but could you please explain on how I could make a top crust? Thanks in advance.
Hi! I apologize for not responding sooner….Sure! In my recipe section, there is a recipe for pie crust, and it is enough for a bottom and top crust. When you make the dough, divide it in half, and press one half into the bottom of a pie pan. Use the other half for the top… You can do this several ways… roll the dough flat and lay over the top, making sure to press the edges with a fork or fingers to seal the pie…..Or you could get fancy and roll it out, cut the dough into strips and weave the strips across the top, again, making sure to press the edges. You can also buy refrigerated pie crusts, which usually come 2 per package (be sure it is eggless), which will save a lot of time. I hope I answered your question. Let me know…Thanks for sending!
Write a Comment