I made this pie for my annual Christmas dinner with the family. In fact, I made the entire feast! And it was all soy-free! Not only did my family swoon over this pie, they were amazed at how delicious the ham, sweet potatoes, noodles, veggies and greek salad (+ dressing) were even though they didn’t have soy, dairy or egg! Ahh, sweet, sweet victory. Let me know how your pie turns out!
Pie Dough Ingredients
2 cup of all-purpose flour
1/2 cup water
1 cup of butter
1 tsp of salt
6-8 assorted apples. I like to have a combination of Fuji, Gala and Pink Lady Apples.
1 tbsp. of lemon juice
1/3 cup of white sugar
3 tbsp. flour
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp cinnamon
1 tsp. of vanilla or imitation vanilla extract
9 inch, deep dish pie dish
1. First let’s make the dough. Mix the flour, water, butter and salt together and use your hands to knead it thoroughly. Once it is mixed, put it in the refrigerator.
2. Now for the filling! Peel the apples and cut them into thin slices. This process takes up to 20 minutes and your apples will begin browning before you’re done so continuously add lemon juice to the growing pile of sliced apples to prevent them from doing so.
3. Once the apples are sliced, add in the sugar, flour, nutmeg, allspice, and cinnamon. Then once it is fully mixed up, add vanilla extract.
4. Take the pie dough out of the refrigerator and line a nine-inch, deep dish pie dish with the dough. Then add in the filling, do not add in the excess liquid, it will only make the pie filling watery.
5. Roll out the top layer of pie dough, place it overtop the filling, and press the edges together in a crinkle cut style.
6. Cut 4 small slits into the top of the pie. Cover the crust with foil so the edges don’t burn.
7. Place the pie into the oven and put a cake pan underneath to catch the drippings. Bake at 350 for 40 minutes. Then take the foil off the crusts and let the pie cook for 15-20 more minutes until the crusts are golden brown.