Wednesday, October 30, 2013

Dairy Free Soy Free "Ugly" Apple Pie

UPDATE: Please make sure to double check ingredients each time you buy. I hope I never overlook anything but it’s possible and ingredients can change. A lot of my posts are over two years old and since I have gone back dairy soy free I have discovered a few items I use to buy all the time that now have soy in them.

Ok let me start off by saying this was not suppose to be an "ugly" pie. I am new to pie crust making, and I am learning pie crust is an art. This pie tasted great, but the crust was not the best looking pie crust out there. I hope the more pies I make, the better I will get at the presentation. I want to have beautiful pie crusts, but for now the "ugly" (but yummy) pie will have to do.

Double Crust Apple Pie


2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening (I use Spectrum All Vegetable Shortening)
4 to 6 tablespoons cold water
2 cans Apple Pie Filling (I used Duncan Hines Comstock)
1 Egg (just the egg whites)


Heat oven to 425ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into 2 separate balls. Shape into flattened round on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Roll one pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate.

Brush bottom crust with egg whites.

Fill pie crust with both cans of pie filling.

Roll out top crust, fold into 4ths and cut slits. Roll onto pie and fold top crust edges under bottom crust edges. Press down around pie plate edges. Or if you're like me stitch together pieces because the crust will not fold or roll in one piece.

Then brush top crust with egg whites.

Bake 45 minutes. After first 15 minutes cover pie with aluminum foil (with 7 inch hole cut in center). This will keep the edges from burning.

Hopefully I will get a little better at pie making by Thanksgiving.

You can also find me on Pintrest @DairySoyFreeMom