Truth be told, I don’t remember my mom every making pie from scratch. After-school cookies? Check. Elaborately decorated birthday cakes? Yes ma’am. Ginormous cookie cakes for school celebrations? I was the most popular kid that day! But our pies? Always started out frozen.

I imagine that mom’s pies, if she ever made them from scratch, would look hella prettier than anything I can manage. That’s okay, though, because it’s what’s on the inside that counts. And inside this pie is thoroughly edible. If you know what I mean. Ahem.

Anyway, the recipe’s from Tami Noyes’s American Vegan Kitchen, which I’ve cooked from so often that I may as well do a review. (So let’s just say one’s forthcoming, i.e., as soon as I plow through the entire dessert case chapter.) As far as apple pie goes, it’s sound but somewhat standard: apples, sugar, cinnamon, etc. Delicious, nutritious (hah!), dependable apple pie.

I’ve yet to find a pie crust recipe that I truly love, and the one featured in AVK is no exception. For starters, I think I used too much water; whereas 2-3 tablespoons would have sufficed, the recipe calls for five. As soon as I added it, the dough got sticky and whatever ball the food processor had working quickly disintegrated. I tried correcting with a little extra flour, but by then the food processor was pooped, so I had to do it by hand. Even then, I don’t think I added enough flour, as the dough proved difficult to work with and kept ripping apart when I handled it. Note to self: add liquid gradually next time!

I spite of my early difficulties, the dough baked into a golden, flaky crust of pure scrumptiousness. Worlds better than some of the crust recipes I’ve found online.

On second thought, maybe I can perfect it with a little tweaking? Only time and (repeated) taste testings will tell. Luckily, I still have fifteen pounds of apples in the freezer, give or take, so I am good to go.

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Filed under american vegan kitchen, apples, pie, tami noyes, vegan food

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