HAPPY PIE DAY! Here at the herbivore house, we don’t do tofurky on Thanksgiving…we just eat pie all day. we start with a hash brown-crusted breakfast pie followed by all kinds of pizza pies (whatever suits our fancy – potato, tomato, deep dish, etc), but we always end the day with mile high apple pie.
– ingredients –
- double pie crust
- 3/4 C. sucanat
- 3 T. whole wheat flour
- 1 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/8 tsp. kosher salt
- 4 lbs. mixed apples, peeled, cored and cut into 1/3″ slices
- 4 tsp. fresh lemon juice
- 2 T. coconut oil, cut into pieces
- 2 T almond milk
- 2 tsp cinnamon sugar*
– directions –
- Preheat oven to 425 and line a 9″ deep dish pie plate with dough.
- In large bowl combine sugar, flour, cinnamon, ginger, and salt; add apples and lemon juice.
- Gently toss, then place filling in cust-lined pie plate; dot with coconut oil.
- Cover with dough, seal edges and cut top to vent.
- Brush crust with almond milk, sprinkle with cinnamon sugar and place in center of the oven to bake 15 mins.
- Reduce heat to 375, add a crust shield and continue baking until filling bubbles in center and crust turns golden, about 1 hr.
- Cool on a wire rack 1 hr. before cutting and serving.
note: i know it sounds like torture to wait an hour for it to cool, but the filling will ooze out like soup if you cut into it too soon. it’s worth the wait.
*to make cinnamon sugar combine 1/4C sucanat + 1 T cinnamon. we put this in a shaker to have on hand for topping cinnamon toast, pancakes, etc.
the Herbivore House 