The Pie Hole

davegan:

After this evening’s news about Steve Jobs, I thought I’d post my favorite apple pie recipe as an homage to the late visionary. 

Ingredients

• 6 large apples (Granny Smith are great), cored and sliced
• 3/4 cup maple syrup
• 1 -2 tbsp lemon juice
• 2 tsp cinnamon
• 2 1/2 tablespoons cornstarch
• 1 pie crust (to save time, there are some vegan store-bought ones if you look)

Directions

• Preheat oven to 350°F.
• Core and cut apples into chunks.
• Boil water in a large pot and add apples
• Turn down heat to medium and simmer apples for 8-10 minutes or until soft.
• Save 1/4 cup of water used for cooking apples for later use.
• Drain apples and place in large bowl.
• Mix apples with maple syrup, cinnamon, and lemon juice and set aside.
• In a saucepan, add “applewater” and corn starch.
• Stir continuously until mixture is very thick, then add cornstarch mixture to the rest of the ingredients.
• Mix well and pour into the pie crust and bake for 30-40 minutes.

Adapted from: How it All Vegan - I really recommend this book because the recipes are great and there are a lot of basic, staple recipes in it that I come back to time and time again!

breakfast-brunch-dessert:

Fried Apple Pies
Tart shell: 

• 1 cup unbleached all-purpose flour 
• 6 tablespoons cold butter 
• 1/4 cup ice water 
• 1/2 teaspoon salt 
• 1 teaspoon sugar

Filling:

• 2 cups peeled apples, chopped to 1/2” squares 
• 1/2 cup apple cider 
• 1/4 cup sugar 
• 1 teaspoon cinnamon 
• zest and juice of 1 lemon 
• big pinch salt 
• 2 tablespoons flour

Directions

1. In the bowl of your food processor, combine the flour, salt, and sugar by pulsing 3 times. Cut up the butter into large chunks, and add to the flour. Pulse several times, until the mixture is sandy and crumbly. Drizzle in the ice water, and pulse 2 or 3 times until the dough just holds together.  
2. Turn the dough out onto a lightly floured surface and form into a 6” disc. Wrap the disc tight in plastic wrap and refrigerate for at least 30 minutes. 
3. Meanwhile, make the filling. Combine the apples, cider, sugar, zest and juice, and salt, and cook over medium heat. The mixture will bubble, and cook down. After about 15 minutes the apples will soften, but still have a little texture. Stir in the flour and cook for a minute or two more. Remove from heat and set filling aside to cool.  
4. Either in an electric skillet, deep fryer, or heavy-bottomed pan with deep sides, heat a neutral cooking oil to 350 degrees. 
5. On a lightly floured surface roll 1/3 of the dough into a 10 – 12” oval. To make the first two pies, cut the oval in half, and carefully pile 1/3 cup of filling on one half of each semi-circle. Quickly wet the edges, and fold over, pressing each into a turnover shape. Seal the edges with the tines of a fork. Fry the pies for a total of 3 – 4 minutes, flipping them halfway through. Remove from oil when the pies are a deep golden brown. Place on a stack of paper towels, dust with confectioners sugar and serve. Follow these steps for the other four pies.

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breakfast-brunch-dessert:

Apple Pie Pumpkin Cake

• 3 tablespoons plus 1/2 cup butter, divided
• 4 large apples, peeled, cored and thinly sliced
• 2 tablespoons honey
• 2 teaspoons ground cinnamon
• 1 1/2 cup flour
• 3/4 cups brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon baking soda
• 3/4 cups pumpkin puree
• 1/3 cup sour cream
• 2 large eggs
• 1/2 cup raisins, steeped in boiling water & well drained

Directions

1. Butter and flour a 9-inch, 3-inch-deep springform pan. Heat oven to 350F. Dice 1/2 cup of butter, and let it come to room temperature.
2. In a large sauté pan, melt the remaining 3 tablespoons of the butter, then sauté the apples over medium-high heat until softened and golden, about 5 minutes. Stir the honey and 1 teaspoon of the cinnamon into the apples and cook until the liquids are thick and bubbly.
3. In a stand mixer, combine the flour, brown sugar, salt and the remaining spices and mix. Toss in the diced butter and mix until the butter is broken into pea-sized pieces. Reserve 2/3 cup of the mixture for the streusel topping. Add the baking soda to the mixing bowl and mix; then add the pumpkin, sour cream, and eggs, beating until smooth. Stir in the raisins. Scrape the batter into the prepared pan.
4. Spread the sautéed apples over the batter, then sprinkle the streusel on top. Bake for 40 to 50 minutes, until a skewer inserted into the center of the cake comes out with no batter clinging to it. May be served warm or cooled to room temperature. Best served the same day.

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