Oct 18 2012

Rustic Vegan Armagnac-Apple Pie Recipe

Vegetarian Times always has great recipes, and this one does not disappoint! I just swapped out the all-purpose flour for almond flour, or you can use a gluten-free flour mix.

It was easy to make even though the list of ingredients is pretty extensive. It honestly is not a lot of work.

This pie has tons of fiber and antioxidants, and because there is no top crust, it’s relatively low in fat. This is the kind of pie where I actually want the kids to ask for seconds, and they do! Fear not, the alcohol cooks away, so they shouldn’t be too liquored up.

Crust:

2 1/4 Cups Almond Flour

1 1/2 Tbs. sugar

1/4 tsp. salt

1/2 cup non-dairy butter (I like Earth Balance) – cut into small pieces.

1/4 cup turbinado sugar

1/4 cup non-dairy milk (to brush on crust before adding sugar)

Filling:

1/4 lb. dried and chopped apricots

1/4 lb. dried and chopped figs

1/4 dried cranberries, or cherries

1/4 lb. raisins

Zest of 1 lemon

1/3 cup Armagnac, or Cognac

4 Granny Smith Apples, divided

1/4-1/2 turbinado sugar

2 Tbs. cornstarch

1 Tbs. lemon juice

Directions for Crust:

Pulse flour, sugar, and salt in a food processor to combine.

Add butter, pulse until it looks like a coarse salad.

Add 1/2 cup water; pulse until dough comes together.

Transfer onto a baking sheet covered with parchment paper. Press down until spread around the sheet into a circle or oval.

Cover, and wrap tightly for 1 hour or overnight.

Directions for Filling:

Preheat oven to 375.

Place apricots, figs, cranberries, raisins and lemon zest in a large bowl. Cover with boiling water. Lets sit covered for 20 minutes.

Drain, return to bowl, and add Armagnac while fruit is still hot. Let it sit until cooled.

Grate 3 apples in a food processor, stir into the mixture, along with sugar, cornstarch, and lemon juice.

Take dough out of the refrigerator, and make sure it’s the shape you want it to be.

Pour the mixture in the middles, leaving at least 2 1/2 inches of dough to fold over.

Place apple slices from the remaining apple on top.

Brush the crust with milk, sprinkle sugar on crust, and bake for 45-60 minutes – until crust is golden.

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