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This is a recipe that my dad usually loved on Thanksgiving, besides the golden ticket – aka pumpkin pie. Yep, he has the same sweet tooth as my husband; don’t people say “you marry your father”? Well, my husband definitely does miss a beat and once he married into the family he fell in love with apple pie with a crunchy streusel topping. Problems arose though when we went vegan because the traditional streusel is made with butter and the apple pie is generally made with eggs. This year I came up with this recipe following a basic recipe for apple pie and then I whipped together a streusel topping to go on top to appease the masses this Thanksgiving feast. My mother will have her traditional apple pie but I will have my veganized one ready for competition. Wish it luck!

6 c thinly sliced, peeled cooking apples (about 2 1/4pds)
1 tbsp lemon juice (optional)
¾ c sugar
2 tbsp all-purpose flour
1/2 tbsp cornstarch
½ tsp ground cinnamon
1/8 tsp ground nutmeg

Pie Crust: (You can use a store bought or make this one)
1 Crust Recipe from My Blueberry Pie Recipe Here
2 ¼ c unbleached whole grain white flour
½ tsp salt
½ tsp almond extract
¼ tsp cinnamon
2/3 c vegan butter
10 tbsp filtered water

½ c all-purpose flour
½ c packed brown sugar
3 tbsp butter
¼- ½ tsp cinnamon
½ c chopped walnuts or pecans

I’m not a picky chef or baker so I like to toss a lot of things together with just a few steps and thankfully everything usually does come together very easily. I love recipes that just get tossed together and it gives the impression that hours went into the process, don’t you?

1. Crust: Toss everything together in a bowl and mix until a slightly firm dough is formed. If you have a 12- cup or larger food processor go ahead and toss the ingredients in to make the dough. It takes about 2 minutes in total.
2. Crust: Place the dough in a piece of plastic wrap and place in the fridge for about an hour. This just firms the dough so you can work with it better without crumbling. If you are trying to reduce the time, place the dough in the freezer for about ten minutes and it will do the same thing.
3. Crust: Roll out the dough on parchment paper (reduces cleanup and sticking).
4. Place in a pie pan and set it aside.

1. Filling: I like to start the filling when the dough is in the refrigerator chilling. Peel, de-core, and finely slice the apples. Place into a large bowl.
2. Filling: Mix all the other ingredients together with the apples until well coated.
3. Pour the filling into the crust.

1. Topping: Mix the cinnamon, flour and sugar together in a medium bowl.
2. Topping: Add the butter and use a fork to slide through the mixture. This process gets the butter to crumble into the dry ingredients.
3. Topping: Sprinkle the topping with the nuts. We used walnuts but you can use almonds if you prefer. Mix gently to incorporate the nuts with the crumbled topping.
4. Finally gently toss the top the filling with the streusel topping.

1. Pie: Preheat the oven at 350F about 20 minutes before baking. I like to do this before I start to make the filling and topping.
2. Pie: Bake the pie in the oven for about 40 minutes or so. Keep a close eye on the pie so it doesn’t burn. If the outside of the crust appears to be getting dark fast, go ahead and place aluminum foil over the outside crust to prevent it from burning. I usually do this before I start baking since our oven is so strong.
3. Pie: If you are using aluminum foil on the outer crust, make sure you remove the aluminum foil the last five minutes.
4. Pie: The pie is finished when it is golden brown and your house smells of apples.
5. Pie: Remove from oven and place on a cooling rack and let it cool at least 20 minutes before taking to your now hungry crowd.