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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This recipe came from How it all Vegan and it turned out beatifully. When I made this pie, I made two pie crusts in order to have enough to make a lattice for the top. It was oh so pretty! I found that the wheat flour thickens up the filling-the first time I made this pie, it was very liquidy, but still yummy. Enjoy and happy cooking. Ingredients:
6 large apples, peeled,cored,and sliced (peeling is optional) |
1/2 cup raisins (optional) |
3/4 cup maple syrup |
1 -2 teaspoon lemon juice |
2 teaspoons cinnamon |
2 1/2 tablespoons cornstarch or 2 1/2 tablespoons arrowroot |
1 pie crust (see my hot water pie crust recipe) |
1 -2 tablespoon whole wheat flour |
Directions:
1. Preheat oven to 350.
2. Prepare apples.
3. Boil water in a large pot and add apples and raisins.
4. Turn down heat to medium and simmer apples and raisins for 10 minutes or until soft.
5. Save 1/4 cup of water used for cooking apples for later use.
6. Drain apples and place in large bowl.
7. Mix apples with maple syrup, cinnamon, and lemon juice.
8. Set aside.
9. In a saucepan, add applewater and corn starch.
10. Stir continuously until mixture is thick, then add to apple mix.
11. Lastly, add whole wheat flour to mixture.
12. Stir well and carefully.
13. Pour final mixture into the pie crust and bake on 350 for 30 minutes, or until brown.
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