Alright. You can't have your wedding anniversary land on the fall equinox and not do something fall-ish. Since our first year of marriage was a bit exhausting (new jobs, new house, new dog), we haven't done the big honeymoon thing yet. We did take a few days off after the wedding to recoup at a bed and breakfast in northern Minnesota. To celebrate our anniversary, we went apple picking at a local orchard. Just in time to make my mom's apple pie recipe for Vegan MoFo! We always had dozens of these pies stashed in the freezer for my grandpa.
I'm not 100% sure where we're looking in this photo, but as a habitual blinker, I won't complain about an aiming mishap.
- 1/2 cup vegetable shortening
- 1 tsp sugar
- 1/3 cup non-dairy milk (optional 1 Vegg yolk)
- 5 cups apples (peeled and thinly sliced)
- 2 tbsp flour
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 tsp lemon juice
- 2 tbsp butter
For the pie crust, mix all the ingredients and divide in half. Roll out one half for the bottom crust. Feel free to make the crust look more presentable than this (and yes, this was my SECOND try at rolling the crust out).
For the filling, combine sugar, flour, spices, and lemon juice. Add the apples and thoroughly coat them in the mixture. Wet your hands and press the apples down into the pie dish. Take room temperature butter and rub it on top of the apples (I'm really starting to feel like the vegan Paula Deen this month). With the remaining crust, fold it in half and make knife marks down the middle (so they look like Vs when it's unfolded). Pinch the crusts together and line the edges with aluminum foil.
Bake for 15 minutes at 400 degrees and then another 45 minutes at 350 degrees.
I will take a fresh apple pie over old cake any day.