Apple Pie by Martha Stewart |
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Credit: Martha Stewart
dough
vegan pie crust | ||||
all-purpose flour, for dusting |
Preheat oven to 400°F
On a lightly-floured surface, roll out one disk of dough into a 13" round, about 1/8 inch thick. Fit into a 9" pie dish. Trim edge flush with rim.
Roll out second disk to a 13" round.
apple filling
| 3 | lb | assorted apples, peeled, cored, and cut into ¼" slices | ||
| 1 | tablespoon | fresh lemon juice | ||
| ¼ | cup | fine-grained natural cane sugar | ||
| 1 | teaspoon | ground cinnamon | ||
| 1/8 | teaspoon | coarse salt | ||
| 3 | tablespoons | all-purpose flour |
In a large bowl, toss together everything.
turbinado sugar, for sprinkling |
Transfer apple filling to pie shell and brush edge with water. Place second dough round on top. Tuck edge of top dough under bottom dough to seal; crimp as desired. Cut a few steam vents in top dough. Lightly brush top with water and sprinkle with turbinado sugar.
On a rimmed baking sheet, place pie dish and bake until crust begins to turn golden brown (~20 mins). Reduce temperature to 350°F to bake until browned on top and juices are bubbling in center (~65 mins).
Cool completely on a wire rack before slicing and serving.