Deep Dish Vegan Apple Pie (~12 slices)

applie pie sliceI 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

Filling ingredients

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 

Directionsapplie pie

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.

Eating in Ireland

DSCN2794If you’re wondering why I’ve been away from Soy-Free Soul, I traveled to Ireland for six weeks! It’s been bittersweet coming home because I have missed my family so much. But, I can’t eat whatever I want anymore. So, I’m back in the kitchen and back to providing all of you soy-free food lovers with weekly recipes! In gratitude for all of you who stuck with my blog while I was away, I am going to post at least one recipe a day for the next week! Thanks for cooking with me!


photo-2Ireland has been a whirlwind of experiences for me from the Guinness Storehouse in Dublin to the Cliffs of Moher in Galway. But the best thing this country has consistently offered me is the food. In America, I am allergic to several things including dairy and soy, which together, make up about 95 percent of processed foods, fast foods, and even fine dining restaurants’ choices. So, aside from a couple trusted restaurants, I make all of my food at home and I’ve been doing so for about a year now.

Obviously, I was nervous to come over here, thinking about how limited I would be, having to pack meals for every visit we went on… But, to my surprise, this country doesn’t even grow soy! Well, at least not in excess or to the point that they put it in everything like they do in America. And I learned that…

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Uh Oh! I Ran Out of Brown Sugar! What’s A Girl To Do?

My Foray Into Food Storage

I am pretty good about keeping the basics stocked in my house: flour, sugar, eggs, rice, beans, etc.  There are other things, things I use less frequently, that I’m not so good about stocking.  One of those is brown sugar.  I cannot tell you how many times I’ve run out of brown sugar and only discovered I was out while I was baking something requiring brown sugar. Then I have to decide if I want to substitute granulated sugar or make a run to the grocery store.  Poor planning my part, but I’m a real gal with failings just like everyone else.

Has that ever happened to you?  Well, baked goods just don’t taste the same if you substitute granulated sugar.  They’re fine, but they aren’t great.  I have a strong personal belief that if I want a treat, I should have the real thing: full fat (preferably butter), full…

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