Perfect, Simple Apple Pie

With the fall weather settling in it seemed only fitting to make some apple pie! After watching Fed Up and playing around with apple pie recipes, it got me thinking that if I dial down the sugar in a traditional apple pie recipe, it will probably still taste just as delicious since apples can be so sweet on their own. So, from there I was inspired to find the perfect balance of simple ingredients, minimal sugar and lots of deliciousness. I made a few variations to get the perfect balance and turns out the one I made with the least sugar tasted best.Most apple pie recipes call for at least 3/4 cups of sugar. I use just 1/4 cup of brown sugar in this recipe.

One trick I like for apple pie is slicing the apples nice and thin, making each slice just a couple of centimeters thick. I like the texture and look that the thin slices give the pie.

I used these vegan pie shells I found in the freezer section at Whole Foods and the crust turned out fantastic! It tasted buttery, flakey and had just the right amount of sweetness. I think I like it even more than crust made with regular butter.

This is a perfect, simple, healthier take on this classic American dessert. Hope you enjoy!

Perfect, Simple Apple Pie

Ingredients:

• 2 pre-made vegan pie shells (I got mine at Whole Foods)
• 4-5 apples, sliced thin, mix of tart and sweet
• 3 Tbsp flour
• 1/4 cup brown sugar
• 1 tsp cinnamon
• 1 Tbsp plant-based butter (I use Earth Balance brand)

Directions:

1. Preheat oven to 400°F. Remove pie shells from freezer and let slightly defrost for 10-15 mins.
2. In a large bowl mix sliced apples, flour, cinnamon and brown sugar.
3. Spoon apples into one pie crust. Top apples with the 1 Tbsp of plant-based butter, broken up into small dots. Then top with second pie crust. Press edges of both pie crusts together to seal the pie.
4. Cut slits in pie crust and bake for 40 minutes.
5. Remove from oven and let cool for at least 30 minutes before serving.

Cooking tip:

• If edges are starting to get too brown, cover edges of crust with 2 inch wide strips of tin foil.