Wednesday, January 18, 2012

Gingerbread Apple Pie

From Vegan with a Vengance

Ingredients for Crust:
1 1/2 cups all purpose flour
1/2 cup brown sugar
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp ground allspice
1/2 tsp salt
1 tsp baking powder
1/2 cup nonhydrogenated margarine, softened
1 Tbsp molasses
2 Tbsp cold water

Ingredients for Filling:
2 pounds granny smith apples, peeled, cored, and thinly sliced
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp ground ginger
pinch ground cloves
1/4 cup pure maple syrup
1 Tbsp canola oil
2 Tbsp arrowroot

1.  Preheat oven to 375 degrees.

To make the crust:
Sift together flour, sugar, spices, salt, and baking powder.  Add margarine one Tbsp full at a time and cut with a pastry cutter, knife, or your fingertips.  Drizzle molasses and water over the dough, mixing with fingers until the crumbs of dough begin to cling together.  Set aside 1/2 cup of the dough.  Gather together the rest of the dough and knead it into a ball.  Press it evenly into the bottom and sides of a pie pan and bake for 10 minutes.

To make the Filling:
While the crust bakes, combine in a mixing bowl, all of the filling ingredients except the arrowroot.  Sprinkle the arrowroot over the apple mixture and mix until dissolved.

Assemble the pie
Fill the pie crust with the apple mixture, and crumble the remaining 1/2 cup dough over the filling.  Cover with foil and bake for 20 minutes.  Remove the foil and bake 30 minutes more; the filling should be bubbling and the apples should be tender.  Serve warm or at room temperature

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