FOR THE DOUGHmakes one 10" round single-layer crust:
3Tbl Ice Cold Water
dash of Salt
1/2Cvegan Margarinesuch as Earth Balance
FOR THE FILLING:
6large baking Applescore removed, peeled and sliced into wedges
Lemon Juice to prevent the apples from turning brown
FOR THE TOPPING:
Sugar for sprinkling
Begin by making the dough for the pie crust. We are only using crust for the top of this "pot pie" style apple pie, so this recipe if for one 10" single layer pie crust. This should provide enough for a 9" pie plate plus leftovers to cut into decorations.
Start by placing all ingredients into a food processor. Add 2 Tbl of the ice cold water (we used ice cubes to make it as cold as possible). If needed, add the third Tbl of water. Do not overwork or the dough will be tough.
Allow to rest in the refrigerator for an hour.
Preheat the oven to 350 degrees.
Peel, core and slice the apples placing into a large bowl. Immediately squeeze lemon juice on the apples to prevent them from turning brown.
Toss the apples with the cornstarch and spices.
Roll the dough to 1/4" thickness, working quickly.
Place the apples into your baking dish and top with the pie crust. Trim the excess, crimping the edges.
Re-roll the excess and cut out shapes for the top if desired.
Using a small amount of water on your fingers, moisten the back of each of the decorations and adhere them to the crust. This is our "glue".
Cut 4 vent holes into the center top of the dough.
Gently and lightly mist the dough with water and generously sprinkle with sugar.
Bake for 35-45 minutes or until the crust is golden brown.
IMPORANT: Place a baking sheet under your baking dish of you will have a mess if it overflows during baking.