Is there anything better than baking an apple pie after apple picking? Nope, nothing. So that’s exactly what I did – with a twist. If you’ve been following along, I am sure that you know all about my obsession with Peanut Butter & Co.’s Mighty Maple Peanut Butter (or any of their products, for that matter). I know, you are already drooling, right?
I have a few notes about this recipe, though.
FIRST: I’m going to apologize up front, because these pictures are not my best! My parents were over and I was multitasking like whoa. But hello, this recipe is delish, so I am going to post anyways. Just a forewarning ;)
SECOND: I was not crazy about the vegan pie crust recipe that I tried. I kind of just winged it, and wasn’t very happy with it. I am going to post the filling recipe regardless because it is to die for, but if you have a pie crust recipe that you swear by, follow your own! Also, PLEASE SHARE WITH ME! I really want to master vegan crust and need some guidance. Mine wasn’t as flaky as I would like. Or, if you have a vegan brand that you like, that would work too. Thanks, loves!
Now that I have embarrassed myself enough, onto the good stuff.
Oven: 375 F
Time: 55-60 minutes – or until crust is golden and apples are soft
You will need:
- Your own vegan crust (homemade or store bought) – top and bottom
- 6-7 apples – I used a variety of what I picked
- 1 cup sugar
- 1 – 1 1/2 tbs cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- Pinch of salt
- 1/3 cup Mighty Maple PB – melted
- 1 tbs flour
- Earth Balance butter
- 1 tbs soy milk
- Sugar to sprinkle
Step 1: Prep Crust
Again, I feel horrible for not having a recipe for this. Look how nice mine looks? Looks can be deceiving.
Be sure to split up the crust, as you will want one for the top and bottom. Once it is rolled out properly, line one on bottom of your pie pan, and set aside.
Step 2: Apple Prep
Peel apples and slice around core.
In a large bowl, add sugar, cinnamon, nutmeg, ginger, salt, melted peanut butter, and flour to the sliced apples. Mix until coated.
Add this mix to your waiting pie pan with the crust. Before covering with the second crust, add a few pieces of Earth Balance butter. I just scatter about 3-4 teaspoons. I also give another quick sprinkle of flour, to help thicken!
Step 3: Cover & Bake
Cover your pie like you normally would, and poke a few holes in the top. I usually make a few slits, too. To glaze, I use the soy milk and rub it around with my fingers. Top off with a quick sprinkle of sugar.
Bake pie according to instructions above. Halfway through, I will check to make sure the crust isn’t burning. If it seems to be getting too golden too soon, add some aluminum foil to the top as a shield.
Golden crust and soft insides? Take it out!
Step 4: Serve!
I served mine with Trader Joe’s Soy Creamy Vanilla Ice Cream. SO GOOD.
Let me know what you think! I think the filling is AMAZING. Oh, and please please please share your tips, recipes, and experiences with vegan pie crust. I’d be so grateful! xx Bianca