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Apple Pie

This recipe is from a wonderful cookbook, The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets by Colleen Patrick-Goudreau, Fairwinds Press, 2007.

FAQs

Can I freeze my pie dough?
You bet. It’s a good idea to double your batch and have some crusts ready to go. You can even freeze the whole pie pan if you do a good job of wrapping it up. The dough will need to thaw at room temperature for about an hour or in the fridge for a couple hours if it’s coming from the freezer.

What if I don’t have a rolling pin?
You can use floured fingers or the bottom of flat glass, but it will take some patience. Remember you are just pressing the dough in to a flat, even shape. I would chill your dough a for about an hour before rolling if you don’t have a rolling pin.

Will this pie crust work with other kinds of pies?

It will work well with any kind of fruit or savory pie. I use it to make a lot of different pies and a tofu quiche. There are a lot of crust options out there–an easy one involves crushing up graham crackers or cookies adding shortening and pressing it into a pie pan.

What sort of apples did you use?
I used the apples I picked at Jonamac Orchard in Malta near DeKalb, IL. It was a mix of Akane (the red ones) and Ginger Gold (the greenish ones). Firm and tart apples like granny smith work really well in pies, but I think you can make a pie out of just about any apple!

Why do you go into your new male neighbor’s apartment alone?
It so happened that my friend Pat (who I’ve known for almost 10 years) recently moved upstairs. I do advocate welcoming new neighbors whether or not you know them (only I wouldn’t go into their apartments alone).

What’s that really cool music?
Well, it’s my favs Strawberry Horsecake as usual, but I commissioned some special Mike Perkins’ keyboard compositions throughout.

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