Old Fashioned Apple Pie & Vegan Pie Crust
2 cups All-purpose flour
1 tsp salt
6 ozs vegetable shortening
6 tbsps ice cold water
Put water and shortening in freezer for 20 minutes until they are cold.
Put flour, salt and shortening in a food processor. Blend until it looks like coarse corn meal.
Add one tablespoon of ice-cold water at a time. When all six tablespoons are in, pulse until it forms a ball. Let spin two times more.
Weigh and divide into three equal balls. Let rest for 20 minutes. Roll out and put into 8-9 inch pie pans.
Freeze and use as needed.
Nutrition Information per serving, from USDA Nutrient Database Per Pie Crust Calories: 756 Total Fat: 52g Saturated Fat: 13g Carbohydrate: 64g Protein: 9g Sodium: 780mg Vitamin A: 0ųg Vitamin C: 0mg Calcium: 14mg Iron: 4mg Folate: 243ųg
Filling & Pie
4 1/2 lbs peeled, cored, sliced apples
4 tbsps plant-based margarine
3/4 cups sugar
1/4 cup brown sugar
1 tbsp lemon juice
1 tbsp cinnamon
3 tbsps corn starch
2 tsps vanilla
Soften 4 1/2 pounds peeled, cored and sliced apples in 4 tablespoons of plant-based margarine with 3/4 cup sugar, 1/4 cup brown sugar, 1 tablespoon of lemon juice and 1 tablespoon cinnamon. Cool. Mix in 3 tablespoons of cornstarch and 2 teaspoons of vanilla. Mound in a pastry shell and seal with another pastry disk as you would a two-crust pie. Bake at 400° for 50 minutes.