3 cups all-purpose flour
1-1/2 cups vegetable oil
3/4 cup nondairy milk or water
1 teaspoon cinnamon
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla extract
1/2 teaspoon nutmeg [u]Tart Filling[/u]:
3 tablespoons cornstarch
1 tablespoon cinnamon
1 (12 fluid ounce) can pomegranate juice (I use Old Orchard Cherry Pomegranate 100% Juice)
3 to 5 medium to large sized Red Delicious Apples, sliced (I personally prefer them diced)
1. Tart Crust: In a bowl, combine the flour, vegetable oil, nondairy milk, apple cider vinegar, vanilla extract, and nutmeg. Add more flour as needed, until you get a good pie-crust-like dough. Set aside.
2. Tart Filling: In a small bowl, whisk together cornstarch, cinnamon, and 1/3 of the can (4 ounces) of cherry-pomegranate juice concentrate. Set aside.
3. In a large saucepan over high heat, combine remaining juice and apples. When the juice reaches a simmer, reduce the heat and simmer apples for 10 minutes, or until apples are tender. Stir in cornstarch mixture and continue to simmer until mixture has thickened. Remove from heat.
4. To the bottom of an 8"x8" square baking pan, add enough of the dough to be 1/2-inch deep, pressing down firmly. Pour the hot, apple-pomegranate-cherry filling over the crust.
5. Roll the remaining dough out to be 1/2 inch thick, then cut it into strips for a lattice top. Layer the strips on top of the filling in the baking pan parallel from one another, and rotate the pan and do the same thing, so it turns out looking criss-cross. (I tend to have plenty of dough left to save for another time.)
6. Bake in a 350 degrees F oven for approximately 45 minutes. Remove from oven, allow to cool, cut, serve, and bon appétit!
Source of recipe: This recipe originated from myself searching for a dessert recipe online which would contain apples, but no sugar. I made a few changes to the recipe, such as making a vegan crust, replacing the juice content, and baking it into an 8x8 square pan as opposed to a pie plate.