My Chaotic Kitchen

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 nutmeg

 

Preheat 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

 

 

My son loves to make apple pie together.  This is great served with a scoop of soy ice cream! Pie á la soy mode!

No Dairy, Eggless Apple Pie

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.  Kids love to help with this!   Wrap remaining dough in plastic and set aside.

Preheat oven to 375°.  Prepare apple mixture:

6 cups peeled & thinly sliced apples

1/2 cup brown sugar

1 tsp. cinnamon

2 Tbs. flour

Pour apple mixture into prepared pie plate.  Take remaining half of dough and roll out onto lightly floured surface.  Cover pie with rolled dough and press edges to seal.  Make a few 1-inch cuts on top to vent while baking.  Also, I like to put strips of foil just around the edge of my pie, to keep the edges from burning.  Place pie plate on a baking sheet and into the oven for about 65 minutes, or until nice and bubbly.  Cool pie completely before serving.