Sunday, December 5, 2010

Dutch Apple Pie

Dutch Apple Pie....a little bit falling apart...but a lot bit good

It was actually rather challenging to find vegan recipes for Dutch Apple Pie online and in my cookbook library. I think some people call their pies by other names like Apple Crumb Pie, and I just didn't do a massive search for potential synonyms.

Most of the time when I am trying something new that has been or needs to be veganized, I like to read a few recipes to compare the ingredients and cooking processes and then I pick the one that just makes the most sense to me.

In the end, I created this recipe from 3 different sources: Martha Stewart, Isa Chandra Moskowitz and Terry Hope Romeros' Gingerbread Apple Pie [Veganomicon], and Kimmy over at Vegan Conversion Challenge. Kimmy's recipe had the great idea of using oats and several different apple varieties and it was the only actual vegan Dutch Apple Pie I saw. Isa and Terry's recipe had a fantastic apple filling, which I knew from making the Gingerbread Apple Pie several weeks prior. And Martha Stewart recipes are pretty damn reliable, so it made a good comparison recipe for the traditional pie.

Dutch Apple Pie...right before the oven...

 Dutch Apple Pie

1 vegan frozen pie shell1 (if you must, you can make your own)

5-8 apples, peeled, cored, thinly sliced, your favorite variety (I used Jonagold, Cripp's Pink, Rome, Granny Smith, and Honeycrisp)

1/2 cup packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 cup pure maple syrup
1 tablespoon canola oil
2 tablespoons tapioca starch or arrowroot2

Crumb Topping
1 cup of whole wheat pastry flour
1/4 cup of quick cooking oats
6 tablespoons of vegan margarine3
1/4 cup packed brown sugar
3/4 teaspoon salt

Fill the frozen pie crust with the apple filling. Bake at 375 degrees for 15 minutes. Remove pie from oven and add crumb topping so that the apples are completely covered. Replace pie in oven and cook until filling bubbles up slightly, another 10-30 minutes depending on your oven. Also, you may need foil or a pie guard to keep the crust and crumb topping from browning too much. I added foil to cover my pie crust edges when I added the crumb topping. Also, you should prolly let it set for several hours before serving.

Dutch Apple Pie...just out of the oven
My preferred ingredients and where you can find them:

1. Wholly Wholesome Organic Traditional 9" Pie Shell- Sprouts & Whole Foods (not sure if it is seasonal)

2.a. Bob's Red Mill Tapioca Flour aka Tapioca Starch- Sprouts, Fry's Marketplace, & Whole Foods
b. Bob's Red Mill Arrowroot Starch/Flour- Sprouts, Fry's Marketplace, & Whole Foods

3.a. Earth Balance Vegan Buttery Sticks- Sprouts, Whole Foods, Trader Joe's, Sunflower Farmers Market
b. Earth Balance Vegan Original Natural Buttery Spread- Sprouts, Whole Foods, Trader Joe's, Sunflower Farmers Market


Rikki Cupcake said...

ahhhh! i just realized i never emailed you back, i have been really bad with the internets these last few weeks, i apologize. your pie looks amazingly delicious! i have never made a dutch apple pie, but i did make an apple and cranberry pie with the oat topping and i loved it super duper much!

Kenike said...

no worries! :)

Veg-In-Training said...

Pie!! It turned out great. Yummy. I might need to get on making one of those soon. It's so much easier with only one crust. Oh yes, and thanks for the mention.