Apple season is finally upon us and here’s a first recipe to enjoy it as much as we can!
I rarely make pies, often out of laziness. But the great thing about rustic pies is that it's hard to fail them! The edges can be imperfect as the circumference of the dough. It's rustic and that's what we like about it!
Sponsored Content: Today's recipes were created to celebrate Canadian Organic Week, September 9-15, 2019. For the occasion, products from Cha's Organics and Patience Fruit & Co were used to create the recipes, including Cha's Organics’ Chai Masala tea blend and spices, as well as dried fruits (blueberries and cranberries) from Patience Fruit & Co.
Rustic Apple Pie
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon cane sugar
1/4 teaspoon of salt
1/4 cup vegan butter, unmelted
5-6 tablespoons of icy water
In a bowl, mix the dry ingredients (flours, sugar and salt). Optional: place the bowl with its content in the fridge for 30 minutes or so to cool everything. It will be easier to form your dough, especially if it is very hot in your kitchen.
Divide the butter in small bites in the bowl and integrate with a fork to obtain a grainy texture or so.
One tablespoon at a time, add cold water and mix with your fingers to obtain a dough. The 6th spoon can be optional depending of the flour you use. You are looking for a sticky texture, so as to form a ball of dough, but without it being too wet.
Transfer the ball of dough in a plastic wrap and place in the refrigerator a few hours before using. You can keep the dough in the fridge for up to 48 hours or place in the freezer for future use.
3 large baking apples * (about 1 lb), peeled and thinly sliced
1 1/2 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons brown sugar or coconut sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 teaspoon ground ginger
1/2 tablespoon of vegan butter
1 teaspoon of vegetable milk
optional: crystallized sugar
Preheat oven to 375F.
On a piece of parchment paper lightly floured, roll out the pastry dough with a rolling pin into a disc of about 12-13 inches in diameter. Transfer the parchment paper on a baking tray. Set aside.
In a bowl, mix apples with lemon juice, sugar, cornstarch and spices.
Spread the apple slices on the dough while keeping about 2 inches on each side.
Fold the edges of the dough over the apples.
Divide the vegan butter over the apples into small bites.
With a brush, wet the edges of the dough with soy milk.
Optional: garnish the rim of the pastry with crystallized sugar.
Bake 45-50 minutes until the apples are slightly "bubbly" and the dough golden on the outside.
Garnish with dried fruits compote (see below for recipe) and serve with ice cream or coconut yogurt.
* I advise you to use apples that will keep their texture even when cooked. Here I used Lady Pink apples, but Honeycrisp or Cortland apples are also great choices.
Dried Fruit Compote
2/3 cup freshly boiled water
2 teaspoons of masala chai loose tea
1/3 cup of apple juice
1 cinnamon stick
1 cardamom pod
Infuse for 5-10 minutes the chai tea in boiled water.
Filter the tea and transfer to a saucepan, along with the rest of the ingredients.
Bring to a boil uncover. Cover and simmer at low heat for 45 minutes to one hour, mixing here and there.
Remove the cinnamon stick, cloves and cardamom.
Serve with the rustic pie or as a compote on your bowls of porridge or on your toast.