Open Wide…

Untitled

I’m updating a similar apple pie recipe I had made in the past because I can never leave well enough alone, and also: PIE. For the love of whatever, add a huge scoopful of your favorite nondairy ice cream on top because life’s too short and your appetite for sweet goodness should know no boundaries and be damn proud of it.

Apple Pie in Pecan Crust:

For the crust:
Non-stick cooking spray
3/4 cup (74 g) pecan halves
1 1/2 cups (180 g) whole wheat pastry flour
1/4 cup (55 g) packed light brown sugar
Pinch fine sea salt
1/4 cup (56 g) nondairy butter
1/4 cup (60 ml) nondairy milk, as needed

For the filling:
4 large Granny Smith or other good-for-baking apples, peeling optional, cored, quartered, cubed into bite-size pieces
2 tablespoons (28 g) nondairy butter
3 tablespoons (45 ml) nondairy milk or fresh lemon juice, divided
1/3 cup (64 g) light brown sugar
2 teaspoons ground cinnamon
2 teaspoons apple cider vinegar
Pinch fine sea salt
1 tablespoon (8 g) cornstarch

To make crust: Preheat oven to 375°F (190°C, or gas mark 5). Lightly coat a 9-inch (23-cm) pie plate with spray.
Add pecans, flour, sugar, salt and butter to a food processor. Pulse a few times to grind pecans and combine.
Add milk, a little at a time, just until the dough sticks together when pinched.
Evenly crumble dough into the prepared pie plate, and press it down to cover the whole bottom and sides of the plate. Make sure no cracks are left so that the filling has no chance to seep down through them. Alternatively, you can roll out the crust on a lightly floured surface and carefully transfer it into the pie plate to fit it in. You can also optionally reserve a generous handful of the crust to crumble on top of the filling as it bakes.
Cover the crust with a piece of parchment and pie weights. Pre-bake for 24 minutes.

In the meantime, make the filling: Combine all ingredients (only 2 tablespoons [30 ml] milk or lemon juice, and save the cornstarch for later!) in a pot. Bring to a boil, lower heat and cook on medium for 14 minutes, stirring often. The syrup must be rather thick and the apples just barely tender without falling apart. Combine remaining milk or juice and cornstarch in a small bowl. Add into the apple mixture, stirring well, and cook for another 2 minutes until thickened.
Place filling evenly into crust. Bake for another 24 minutes, or until the edges of the crust are golden brown. Place the pie plate on a wire rack to cool. As is customary with pies, the first slice might be a mess: a good excuse to sacrifice yourself and have at it before anyone else does. Awfully sweet of you, innit?

Yield: 8 servings

  • Kim says:

    Apple pie is positively one of my most favorite desserts – I could never say no to it, even if the buttons were literally flying off my clothes. Plus… Pecans? I don’t know why I never thought to put pecans in apple dessert. Walnuts were always the way to go – till now.

    • Celine says:

      I have this mental picture of buttons flying off of pants now. Or maybe it’s just that it’s actually happening to me as I type this?

  • Sharon says:

    Love, love, LOVE finding a recipe for a whole grain, relatively healthy vegan pie crust that does not require rolling out! Thrilling that you can just press it into the pan! I noticed one or two similar ones also on your site and cannot wait to try them. Thank you for giving me something new to try with my pretty blue pie dish… it has been kind of lonely since my husband and I shifted toward healthy, whole grain, vegan eating! I am new to the site but love your style and substance. Happy to find you!

    • Celine says:

      thanks Sharon! is it an Emile Henry pie dish? I’m totally dying to see it now.

      • Sharon says:

        It IS an Emile Henry pie dish! How did you know? You really are a baking champ! It is royal blue with sort of a ruffled edge, from Williams-Sonoma 2 years ago. I love the pretty dishes you use in your pictures… finally I feel validated for also wanting to buy mismatched pretty dishware of all kinds! Look how handy it can come in one day! :)

        • Celine says:

          holy crap, I truly am a mind reader! or, you know, just a lucky guesser. mismatched dishware is the best! I’m still dreaming of going on a yard sale tour and find the coolest stuff, but then I get a little iffy about what those dishes were used for exactly. you know what I mean. guess that makes me a bit of a dish snob?

  • Mo says:

    I don’t even like apple pie, but this is making me drool. Must make!

  • Donna B says:

    how many pieces did you get to eat before you got this perfectly sliced one in the picture?

  • […] Celine’s Apple Pie in Pecan Crust […]