2 level cups flour
1 level teaspoon kosher salt
3/4 level cup all vegetable shortening, chilled
5 tablespoons very cold water
8 cups Granny Smith apples; peeled, quartered, cored, and thinly sliced
3/4 to 1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 dash kosher salt
2 Tablespoons vega
n butter substitute
a little melted vegan butter substitute and sugar for top of crust
Preheat oven to 425º Fahrenheit.
SPOON flour into measuring cups and level with knife. Mix in bowl with salt. Blend shortening and flour with a pastry blender (or two knives) until mixture begins to gather into pea-size clumps. Add one tablespoon of water at a time, folding with a fork until dough forms a ball.
Divide in half. Form two 5 – 6” patties and flour each lightly. Dampen countertop, lay a piece of wax paper down, then one of the patties, and end with another piece of wax paper. Roll dough into a circle about an inch wider than the pie pan. Remove top piece of wax paper and flip crust over into pie pan. Remove wax paper and press dough into pie pan. (This process will be repeated for top crust later.)
Peel apples. Chop both ends off and quarter. Cut out core. Slice into thin apple slivers. Mix with sugar, cinnamon, nutmeg and salt. Pour into crust. Cut vegan butter substitute into thin slivers and place sporadically onto apples. Cover with top crust and press edges down. Slice crosses in crust to allow for steam release. Melt vegan butter substitute and brush onto top of pie then sprinkle with sugar.
Bake 40 minutes. Cover with tinfoil and bake additional 10 minutes.
Serve warm or cold. BEST with soy or rice ice cream substitute.