Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories253.3 kcal (13%)
Total Fat6.7 g (10%)
Carbs44.4 g (17%)
Sugars23.1 g (26%)
Protein2.6 g (5%)
Sodium146.4 mg (7%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
3 tablespoonsall-purpose flour
plus more for dusting
vegan pie crust
3 poundsassorted apples
about, such as granny smith, gala, empire, and macoun, peeled, cored, and cut into 1/4-inch slices
1 tablespoonfresh lemon juice
¼ cupcane sugar
fine-grained, natural, or granulated sugar
1 teaspoonground cinnamon
⅛ teaspooncoarse salt
turbinado sugar
for sprinkling
Instructions
Step 1
Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge flush with rim. Roll out second disk to a 13-inch round.
Step 2
In a large bowl, toss together apples, lemon juice, cane sugar, cinnamon, salt, and flour. Transfer apple mixture to pie shell, brush edge with water, and place second dough round on top. Tuck edge of top dough under bottom dough to seal; crimp as desired. Cut a few steam vents in top dough. Lightly brush top with water and sprinkle with turbinado sugar.
Step 3
Place pie dish on a rimmed baking sheet and bake until crust begins to turn golden brown, about 20 minutes. Reduce temperature to 350 degrees and bake until browned on top and juices are bubbling in center, 60 to 70 minutes. Let cool completely on a wire rack before slicing and serving.
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