Filling
- 6 cup peeled Granny Smith apple, sliced 1/4 inch thick (about 3 pounds)
- 1/3 cup brown sugar
- 1/2 cup white sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 3 tbsp all-purpose flour
- pinch of salt
Combine all the filling ingredients in a large mixing bowl, tossing with your hands to coat the apples.
Preheat the oven to 425°F. Add the filling to the prepared pie shell. Cover with the top crust, pinch the edges together, trim the excess dough to about an inch, and crimp.
Topping
- 1/2 tsp ground cinnamon
- 2 tbsp sugar
- 2 tbsp plain almond milk or nondairy milk of your choice
Mix together the cinnamon and sugar for the topping and pour the almond milk in a small cup. Brush the top of the pie with the almond milk and then sprinkle with the cinnamon sugar. Make five slits in the middle of the pie to let steam escape (a steak knife works great for this).
Bake the pie for 25 minutes, then lower the heat and bake for 30 to 35 more minutes, slipping on a pie crust shield if your edges are getting too browned. Place the pie on a cooling rack and let it cool for about half an hour before serving.
Recipe courtesy of Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero/Da Capo Lifelong Books, 2011.
