Happy PI Day!!
Okay. This pie was so freaking dope. On Valentines Day I had a friend come over and we made some pies and nachos. I made the filling and the pie dough and we (by we I mean her) rolled out the dough and decorated the pie.
I was pleasantly surprised by how flaky the crust was. I made my regular pie dough but replaced the butter with vegan butter from Miyoko’s kitchen. I have to say it worked like a dream and was a one to one replacement. By the way this is not an ad or sponsored. I just use her butter regularly.
Apple Almond Pie with a Flaky Vegan Crust
With the filling I used some almond paste and thinned it out with some almond milk and mixed in some tiny apples that were sauteed in vegan butter and cinnamon and date syrup.
Can you guys see the flakiness of the crust. It was amazing and none of use could believe it wasn’t real butter. I even had Madelene from Photo Surfaces come over the next day to have some pie and it was still flaky crunchy.
Oh and yeah. It was Lauren from Lokokitchen that came over. I had to save this special pie for PI day. Did you recognize her signature swirl?
Apple Almond Pie with Flaky Vegan Crust
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Course: Dessert
Cuisine: American, Vegan
Servings: 8 People
Make the Vegan Pie Crust
In a food processor place the flour, salt and sugar and mix for a minute to combine. Then add in all the butter and mix until the dough starts to form pebbles.
Add in the water a tablespoon at a time and pulse in between each tablespoon. Once you see the dough start sticking together and start forming a dough stop adding water and take out the dough and form it into 2 disks and wrap with plastic wrap. Place in the fridge until you are ready to roll it out.
Make the Pie
Pre-Heat Oven to 375 Degrees. Spray a 8 inch pie tin with coconut oil and place in the freezer.
Use some flour to line a clean clear surface and then take out one of your pie dough disks and roll it out to about 1/8 of an inch thick.
Take out the pie tin from the freezer and lay out the dough in the tin pressing it lightly into the tin. Use a sharp paring knife to trim the edges.
Pour in the apple filling first and then the almond filling. Place in the freezer while you are rolling out the top crust.
Take out the second pie disk and roll out to 1/8 of an inch thick. Take the filled pie tin from the freezer and use the dough to cover the pie.
Here you can use your creativity and use some mini cookie cutters to cut out shapes or if your keen cut out strips of dough with a pizza slicer and artfully place around the pie in a swirl or lattice.
Bake the pie for 20 minutes until the crust gets nice and brown and golden. Enjoy!