2 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup Earth Balance Margarine
1/2 cup veggie shortening (Spectrum brand is great)
5-6 Tbl Cold water
Combine flour and salt, then cut in Margarine and veggie shortening. Mix with 2 knives or pastry blender, cutting flour-margarine/shortening lumps apart until mixture resembles coarse sand. Slowly add the water until it all easily forms into a ball. The dough should still be very dry. Form the dough into 2 balls, coat lightly with vegetable oil and put in bowls and cover with saran wrap. Place in refrigerator while you prepare the filling.
5-6 medium apples (braeburn or macintosh are best, Fuji or Gala are also good)
3/4 cup organic non-bleached sugar
2 Tbl all-purpose flour
1 Tbl Lemon juice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 Tbl real maple syrup (optional, but strongly suggested)
pinch of salt
2 Tbl Earth Balance
- Preheat oven to 425.
- Peel, core and slice apples 1/4 inch thick. Combine all ingredients except Earth Balance in a large bowl. Let stand in bowl while you roll out one of the balls of dough and place in the bottom of a 9" pie pan with about 3/4 inch over hang. Pour mixture into the pie crust and then dot the top of the apple mixture with 2 Tbl Earth Balance and drizzle maple syrup. Roll out the other ball of dough for the top crust. Wet the overhang of the bottom crust, then place the top crust on. Pinch crusts together. Cut steam vents in the top crust, wet slightly and sprinkle with sugar.
- Bake on center rack for 30 minutes. Lower temperature to 350, put a baking sheet under beneath the pie and bake for about 30 more minutes or until the apples are slightly tender when poked with a skewer or knife through the steam vents.
- Pie should cool about 3-4 hours before serving and is best served the same day.