Apple Crisp Pie

More delicious than you could possibly imagine

Saturday night it was beyond cold in the apartment. After sealing all the storm windows and investing in thicker curtains, it was still chilly (putting plastic on the windows is a job lined up already for next weekend), and we are attempting to hold out turning on the heat until at least the start of November.  In an effort to warm the place up, I was in quite a baking mood. With a bag of apples sitting around, I knew I wanted to incorporate them into some kind of dessert, and after seeing the Apple Crisp on my cousin Beth’s blog, I knew instantly that I wanted to make that  as well. It just looked so great, and clearly easy to make vegan by replacing the butter with margarine/Earth Balance. I had my heart set on making apple pie from then on. I had a mental struggle for about two hours as to whether or not I really felt like I had it in me to make a crust that night. After much debate, and recalling the last time I tried to make a while wheat crust (which turned out horrible, dry, and frustrating), I decided to walk to the near by coop and by a pre-made one. I know that it is cheating, but I really wanted to pie and did not want all of the anger of crust-making that night. So after picking up a whole wheat vegan crust, I continued onward.

The first thing I did was slice up the apples and started to make the filling, and preheated the oven to 350 degrees.

  • 6 medium apples (I used Gala apples), peeled and sliced
  • 1/2 cup raisins
  • 2 tbsp apple cider
  • 1/4 to 1/2 cup of maple syrup (depending on how sweet you would like your filling, I only used 1/4)
  • 2 to 2 1/2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 1/2 tsp corn starch
  • 1 – 2 tbsp flour (I used whole wheat)

After the apples were peeled and sliced, I boiled them and the 1/2 cup of raisins for about ten minutes, until the apples had just become soft, which also allowed the raisins to plump up a bit. I then drained them both, saving 1/4 of the cup of apple water for the pie mixture.

I then added the 1/4 cup of water, apple cider, maple syrup, cinnamon and nutmeg. After mixing this, I then added the cornstarch and flour to thicken up the mixture. When it was all thoroughly combined, I poured it into the pie crust and spread it out evenly.

Then, I started making the topping for the pie, following Beth’s recipe:

  • 2/3 to 2/4 cup brown sugar
  • 1/2 cup gluten free flour (I ended up using whole wheat flour yet again)
  • 1/2 cup of rolled oats
  • 3/4 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 1/3 cup of butter/margarine, softened

I mixed all of the ingredients together, and then began to slowly add in the butter (I used Wegman’s brand spread/margarine) until the mixture was crumbly (in the end I used slightly less than 1/3 of cup). I placed the topping on the apple pie filling, drizzled the smallest amount of maple syrup over the top, and put the pie in the oven for 30 to 35 minutes, until the top was golden brown.

First of all, the pie made the apartment smell fantastic. Between the boiled and baking apples, cinnamon and nutmeg, the place smelled like the embodiment of fall. Even after it was done baking, the mere presence of the pie on the kitchen island was fragrant enough to make you want to continuously eat it.

The topping was probably just as good as the pie itself. It was sweet, crunchy, and the sugar in it played well with the apple filling, which on its own was not too sweet. The raisins were delicious in the filling, adding a bit of a chew and sweetness to every bite. The filling turned out perfect: not too dry and not too moist. The crust, while I cannot take credit for it, was great as well.

The ever-tempting pie

If I really wanted to, I could have ate this pie in one sitting. After the first piece, while it was still room, I had to remove myself from the apartment so I would not eat any more. The smell of the pie from our room was so strong that we had to cover it with a plate as to not see or get a delicious scent of it after brushing our teeth before bed. I would say it was one of the better things I have baked in a long time.

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