BASIC APPLE (OR FRUIT) PIE
makes a 9-inch, double crust pie
1/2 cup Sucanat
1/8 tsp. sea salt
1 Tbsp. arrowroot or cornstarch
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 recipe Pie Dough For Any Occasion,
rolled out into a bottom and top crust
5 cups apples ( or pears, or fresh berries, or any combination)
1 1/2 tbsp. dairy-free margarine (see suggestions)
Line a 9-inch pie plate or tin with the bottom crust
(1/2 of the pie dough). Preheat oven to 450˚. Sift the dry ingredients
together into a large mixing bowl. If using apples or pears, there is no
need to peel them. Simply core and slice them thinly.
Place all fruit into the bowl with the dry
ingredients, mixing them until the fruit is thoroughly coated. Spoon the
mixture into the bottom pie crust. Place dabs of margarine all over the
top of the fruit.
Cover the pie with the top crust, folding the edges
UNDER the lip of the bottom crust to keep the juices in, then press the
outer rim down with the tines of a fork. Prick the upper crust in
several places to let the steam escape during baking.
At this point, you may wish to sprinkle the top with a
dusting of cinnamon & sugar, or brush with a light coating of
vanilla-enriched rice milk or Crème de la Soy.
Bake for 10 minutes, then turn the oven down to 350˚.
Bake until golden brown, about 40 minutes more.
Keep the edges of your pie from becoming overly browned by covering
the outside rim of the crust with aluminum foil.
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