- 6 large apples
- 1/2 tsp each: cinnamon and nutmeg (or omit nutmeg and increase cinnamon to 1 tsp)
- 1/8 tsp salt
- 1/4 cup white, spelt, or oat flour
- 2/3 cup sugar, unrefined if desired
- optional 2 tbsp vegan butter or coconut oil, for richness
- 1 double pie crust (see above for options)
Line a 9-inch pan with one of the pie crusts, and set aside. Preheat oven to 425 F. Peel and slice the apples (watch the video above to see a size visual). Toss in a large bowl with all remaining ingredients. Transfer to the crust - the filling should tower over the top. Place second crust on top, and crimp the edges of the two crusts together with your fingers or a fork. Cut a few slits into the crust to allow steam to escape. To prevent burnt edges, I like to cover just the outer rim of the pan with a ring of aluminum foil, leaving the middle of the pie exposed. Bake on the oven center rack for 40 minutes, or until crust is lightly browned and apple filling is hot and bubbly. Let cool. The pie can sit out overnight (loosely covered), or leftovers can be covered and refrigerated for up to 5 days. View Nutrition Facts
Calories: 324kcal