With Valentine’s Day approaching, our thoughts turn to sweet treats. Vegan desserts have been gaining attention in recent years and will continue to grow in popularity in 2018. After all, why should going vegan keep you from enjoying your just desserts?
Deep-Dish Vegan Apple Pie
from Food Network Healthy Eating
Ingredients for Dough:
- 3 cups all-purpose flour, plus more for rolling
- 2 Tbsp vegan granulated sugar
- 2 Tbsp white vinegar
- Fine salt
- 1 cup unrefined virgin or extra-virgin coconut oil
- 8-10 Tbsp ice water
- 4 lb(s) mixed apples (8 or 9), such as Golden Delicious, Granny Smith and McIntosh
- 2/3 cup vegan granulated sugar, plus more for sprinkling
- 2 Tbsp fresh lemon juice
- 4 Tbsp unrefined virgin or extra-virgin coconut oil
- 3 Tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp fine salt
- 2 Tbsp unsweetened almond or soy milk
- Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine.
- Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined.
- Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water.
- Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch thick discs and chill for at least 1 hour up to overnight.
Directions for Filling and Assembly:
- Meanwhile, peel and core the apples; cut into 1/2-inch-thick slices. Toss with the sugar and lemon juice in a large bowl. Melt the coconut oil in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until the firmer apples soften but hold their shape, about 12 minutes. Add the flour, cinnamon and 1/4 teaspoon salt, and stir to combine. Remove from the heat, and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
- To assemble: To make rolling easier, let the dough soften a bit it should be slightly soft when pressed at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll 1 disc of dough out into a 13-inch round on a lightly floured surface or between two pieces of floured parchment or wax paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9 1/2-inch deep-dish pie pan. Add the cooled filling, mounding it slightly in the center.
- Roll out the remaining dough disc into a 12-inch round; place it over the filling, and press the 2 crusts together around the edges. Fold the overhanging dough under itself, and crimp as desired. Brush the top and edges with the almond milk, and sprinkle generously with sugar. Pierce the top with a knife (or make decorative cutouts) a few times to let steam escape. Chill for at least 1 hour.
- Position an oven rack in the lowest position in the oven, place a baking sheet on the rack and preheat to 425ºF; preheat for at least 30 minutes. Place the pie on the hot baking sheet, and lower the oven to 375ºF. Bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour 20 minutes, rotating as needed. (Cover the edges with foil if they brown too quickly.) Transfer to a rack, and cool until set, about 3 hours.
Don’t want to spend time in the kitchen preparing a vegan dessert? Check with Lick Ice Cream for their vegan offerings like Vegan Spiced Chocolate Marshmallow! Also check Simple Taste Bakery. Their items are all gluten-free, vegan, or both. Talk to Joann at Xchocol’art about her vegan dark chocolate truffles and other vegan offerings.