Maple Drunk Apple Pie
[Vegan]

Maple Drunk Apple Pie [Vegan]

An apple pie is fairly easy to adapt to a vegan kitchen While many recipes, including this one which I adapted from the Joy of Cooking, tout the flavor that butter brings to the crust, traditional recipes have usually called for shortening. And the availability of zero-trans-fat vegetable shortening, which... An apple pie is fairly easy to adapt to a vegan kitchen While many recipes, including this one which I adapted from the Joy of Cooking, tout the flavor that butter brings to the crust, traditional recipes have usually called for shortening. And the availability of zero-trans-fat vegetable shortening, which has less saturated fat than butter, makes the choice easier. Shortening also produces a flakier crust because it remains solid at room temperature, unlike butter. I would guess substituting half the shortening with a vegan butter proxy like Earth Balance would also work. I substituted the all-purpose flour typically used in the crust with whole-wheat pastry flour- I find that the whole-wheat pastry flour, in addition to being nutritionally superior, adds a great, nutty taste. I also used maple syrup instead of sugar, which added a richness that more than compensated for the lack of butter. As you can see, I tried my hand at making a lattice top- maybe the second time I’ve tried one. The end result wasn’t fabulous visually, but it wasn’t bad either. What’s more, it tasted delicious. And that was the proof of the puddin’…or in this case, the pie! Read More