Apple Pie

Does anything taste quite as good as warm apple pie?

Apple pie
Yield about 8 servings
Time 1½ hours
  • 9-inche pie plate
  • knife
  • apple peeler
  • large bowl
  • small bowl
  • wooden spoon
  • fork
  • 1 pie crust*
  • 6 c tart apples, peeled
  • ⅓ c sugar
  • ½ t cinnamon
  • ½ t nutmeg
  • 3 T flour, divided
  • 2 t lemon juice
  • ½ c brown sugar
  • 3 T
    vegan butter, softened

Roll out the pie crust and arrange in the pie plate. Refrigerate until ready to use.

Preheat the oven to 450°.

Thinly slice the apples and put in large bowl.

Mix the sugar, cinnamon, nutmeg, and 1 T of flour in small bowl bowl.

Sprinkle sugar mixture over the apples and toss to coat. Gently separate any slices that are stuck together and toss again so that they’re all coated on both sides.

Sprinkle with lemon juice, and toss again. Arrange into the pie crust so that the apples are mounded slightly higher in the middle.

Combine the brown sugar, butter, and the other 2 T of flour in bowl and mash together with a fork. Sprinkle over the apples.

Bake for 10 minutes, lower heat to 350°, and bake another 45 minutes, until the topping is golden brown.


* This is an open-face apple pie with a crisp sort of topping, but if you prefer you can replace that with a second pie crust for a double crust pie instead.

Apple pie is heavenly topped with cashew cream.

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Apple pie