Ingredients (use vegan versions):
- For the Crumb Topping:
- 1/4 cup soy non-hydrogenated vegan margarine, chilled
- 1/3 cup unbleached flour
- 1/2 lightly backed vegan brown sugar
- 1/4 cup pecans chopped
- For the Filling:
- 6 cups (1 1/2lb/750 g) sliced and peeled tart apples
- 3/4 cup vegan sugar
- 1 tablespoon unbleached flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup pecans, chopped
- 2 tablespoons soy non-hydrogenated vegan margarine
Directions:
Prepare pie shell and set aside. (See recipe for Pie Shell.)
Preheat oven to 425.
To make the crumb topping, in a bowl, combine margarine,
flour and brown vegan sugar. Using a fork and a pastry blender, mix until crumbly.
To make filling, in a large bowl, toss together the apples,
granulated vegan sugar, flour, cinnamon and nutmeg until well mixed. Spread pecans evenly
in the bottom of the pie shell. Spoon the apple mixture into the shell and dot the top with margarine. Cover evenly with crumb topping.
Bake for 10 minutes. Reduce the oven temperature to 325 and
bake until the filling is bubbly and hot and the topping
is golden brown, bout 45 minutes longer. Remove from oven.
Variations: I don't like pecans and part of my family is
allergic, so I just chop some of an extra apple and use that
instead.
Preparation time: 45 min
Serves:
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