2 1/2 cups all-purpose flour
1/2 tsp salt
3 tbs sugar
8 tbs cold Earth Balance
8 tbs cold nonhydrogenated shortening
6 tbs ice water
1 tbs apple cider vinegar
Filling/Topping Ingredients
1 cup chopped pecans
1/2 cup firmly packed light brown sugar
1/3 cup Earth Balance, melted
4 medium Granny Smith apples, peeled and cut into 1-inch chunks
2 large Honeycrisp apples, peeled and cut into 1-inch chunks
1/4 cup granulated sugar
2 tbs all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Crust directions
In a large mixing bowl, sift together flour and salt. Mix in the sugar
Add half the butter and shortening by about 1/2 tbs cutting into the flour with your fingers or a pastry cutter until the flour appears pebbly
Add the remaining butter and shortening, cut into the flour
In a cup, mix together 4 tbs of the ice water with the vinegar
Drizzle the water and vinegar mixture into the flour by the tbs, gently mixing it after each addition
Knead the dough a few times, adding more water until it holds together (you may need only the 4 tbs, but add up to 2 more tbs if needed)
Divide the dough in half, roll each into a ball and press them into disks and wrap each in plastic wrap
Refrigerate until ready for use
Filling/Topping Directions
Preheat oven to 375°F
Roll out one half of the dough
Stir together first 3 ingredients and spread onto bottom of a 9 in. pie plate. Place rolled out crust over pecan mixture in pie plate, allowing excess crust to hang over the sides
Roll out remaining half of the dough
Stir together apples and next 5 ingredients. Spoon mixture into crust, packing tightly and mounding in center
Place remaining crust over filling and press both crusts together, fold edges under and crimp
Place pie on an aluminum foil-lined jelly roll pan, cut 4-5 slits in top of pie for steam to escape and bake on lower oven rack 1 hour to 1 hour and 5 minutes or until juices are thick and bubbly and crust is golden brown
Shield pie with aluminum foil after 50 minutes, if necessary, to prevent excessive browning
Cool on wire rack 10 min. Place serving plate over the top of the pie and invert onto serving plate
I realize we’re a little past peach season at this point, but that’s what bookmarks are for, right?
This is the last recipe from our recent vacation and while the filling is good, the real standout element here is the crust. This is Kim Barnouin‘s pie dough recipe from Skinny Bitch Ultimate Everyday Cookbook and it is fantastic. It’s great for any fruit pie or even a veggie pot pie, as she recommends. It makes a very “sturdy” crust that still manages to remain light and flaky. If you’re planning an apple pie for Thanksgiving this year, I’d highly recommend giving this dough a try.
Mix together the flour and salt for dough in a large bowl
In a glass measuring cup, add 1/2 cup of the cold water, then add the vegetable shortening to equal 2 cups of water and shortening combined. Lightly pack the shortening to remove air bubbles and then scoop out the shortening from the measuring cup with a spoon and add the flour mixture, discarding the water
Using a pastry cutter, cut the shortening into the flour mixture until small flaky dough balls start to form. Add the 14 tbs of ice water, one tbs at a time and continue mixing
Add additional tbs of water if the dough seems too hard. Chill the dough in the fridge if it’s too soft. Divide dough into to two equal portions and roll into balls
Preheat oven to 350°F
Bring a large pot of water to a boil. Place the peaches in boiling water for just a few seconds, then carefully remove. This should make removal of peach skins easy. Peel and slice peaches
In a medium bowl, combine the flour, brown sugar, nutmeg and allspice for the filling with the peaches, tossing to coat
Roll out the first ball of dough and place in a 9 in. pie pan
Spread filling into the pan and drop cut Earth Balance onto the mixture
Roll out the second ball of dough and place over the top of the pan. Trim any extra dough and then press the edges to seal, crimping with a fork or pinching closed with your fingers
Brush the top of your pie with soy milk and sprinkle with sugar
Make about 6, 1/2 in. cuts in the top crust to release steam during baking
