There’s nothing like homemade apple pie — especially when it’s baked inside of a homemade pie crust. For this recipe, you’ll want to double the pie crust recipe for a two-crust pie, and the best apples to use are Fuji or Gala.
| Servings |
1 slice
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 197 | 0mg | 1g | 45g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.86 | Water saved (gallons) [animal consumption only] |
 |
3.4 | Manure (pounds) not deposited into the environment |
 |
3.8 | Grains / feed (pounds) not consumed by animals |
 |
8.4 | Methane (gallons) not created by animals |
 |
102.7 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 35 minutes |
| Cook Time | 50 minutes |
Ingredients
- 3/4 C granulated sugar
- 1/4 C flour (unbleached all purpose)
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 6 C apples (peeled, cored and thinly sliced)
- 2 Tbsp buttery spread
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- In a large bowl, mix together the sugar, flour, nutmeg, cinnamon and salt.
- Stir in the apples; turn into a pastry-lined pie plate, dot with the buttery spread and cover with the top crust. Cut slits in the top of the crust and flute the crust edges.
- Cover the edge of the pie crust with foil; bake at 425 degrees for 40 to 50 minutes or until the crust is lightly brown and the apples are bubbly. Remove the foil during the last 15 minutes of baking.
Recipe Notes
Serve with our spiced cream topping or vanilla ice cream, if desired.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC