Deep Dish Apple Brown Sugar Pie

April 9th, 2013 1:39 pm by Kelly Garbato

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This would have been the last of the untried apple pie recipes from my giant stack o’ cookbooks – had I not went out and bought a copy of Betty Goes Vegan! That’s okay, though, ’cause I have just enough frozen apples left for one more pie. Serendipity! (In case you’re keeping score at home, this one is from Lane Gold’s Vegan Junk Food.)

So this was definitely the most problematic crust I’ve worked with (says the girl who never has any luck with sweet pie crusts). First it was too sticky, then too dry, too sticky, too dry – you get the idea. I finally settled on too dry, rolled it veeeeery carefully, and used a giant pizza spatula to scrape the discs off of the countertop. The bottom one wasn’t too bad – I molded it into the dish with my fingertips – but the top piece proved a hot mess, with cracks running every which way. You can kind of see how the crust further split apart while baking.

The whole thing just collapsed into flaky pieces when I cut into it, so today’s sexy individual slice/crossectional photo is of the leftovers. Incidentally, the pie is hella easier to cut when cold.

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The good news is that it’s tasty as fuck. The flip side of having such a messy, flaky crust is that it virtually melts in your mouth. You can’t really tell from the photo, but there’s also a glaze-type topping of soy milk and sugar on the pie which really elevates it to the next level. If anything I’m glad I tried this recipe just for that extra-juicy pro tip. Put sugar on ALL the pies!

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