Are you ready for Thanksgiving? I’m not, but I will be when the time comes. One of my favorite parts of preparing is making desserts. We always end up with way more than we need, but love the chance to sample a little of this and a little of that. One year, we had a misunderstanding and ended up with 3 apples pies! Nobody complained as they were all different and we got to split the leftovers. Apple pie makes the best breakfast the day after Thanksgiving, in case you were wondering.
This year, I’m making pie (of course), cupcakes (by request), and also the Chocolate Peanut Butter Tartlets from Pie in the Sky. If you’re looking for a new recipe for apple pie, check out the one below, which is from American Vegan Kitchen (published by Vegan Heritage Press, 2010).
On a bookkeeping note, if you follow me on Facebook, it would be wonderful if you’d shift over to my new page there where I’m trying to do “all food, all the time”. Besides recipes, blog and cookalong fun, I also plan to have contests. Come on over!
Have a fantastic Thanksgiving. I’m looking forward to seeing what you had.
Momâ€™s Apple Pie
Serves 6 to 8
Piled high with cinnamon-spiced apples, this is the quintessential American dessert. Serve this pie with a scoop of vegan ice cream on the side, if desired.
8 or 9 McIntosh, or other red baking apple, peeled, and cut into 1/4-inch slices (about 8 cups)
1/2 cup sugar
1/3 cup light brown sugar
1/4 cup all-purpose flour
1 1/4 tablespoons ground cinnamon
1/2 teaspoon ground ginger
Juice of 1/2 lemon
Your favorite dough for a double crust piece, or 2 store-bought crusts
1. Preheat the oven to 425 degrees F. Place an oven rack on the lowest level of the oven.
2. In a large bowl, combine the apples, sugar, brown sugar, flour, cinnamon, ginger, lemon juice, and salt. Stir to coat the apples, then set aside.
3. On a lightly floured surface, roll out half of the pie dough to a 13 to 14-inch round, less than 1/4-inch thick. Add flour to the work surface and dough as needed. Gently transfer to a 9-inch pie plate, pressing it to fill the pan , allowing the excess to hang over the sides. Transfer the apple mixture to the pie plate.
4. Roll out the remaining pie dough and gently arrange it over the apples. Cut any overhanging dough that exceeds 1-inch. Use your fingers to seal the dough, rolling the dough from the bottom crust up and onto the top crust, to form a rim around the pie. Crimp the edge with your fingers. Cut 4 or 5 slits in the top crust to allow steam to escape.
5. Place the pie on a pie ring or baking sheet to catch the drips. Bake 20 minutes, or until golden brown. Remove from the oven and cover loosely with foil. Bake 30 minutes longer , or until the filling bubbles. Cool slightly before cutting.
(Recipe copyright Tamasin Noyes, American Vegan Kitchen, published by Vegan Heritage Press, 2010.)