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evenly with remaining 1 tablespoon unbleached cane sugar and ¾ teaspoon ground cinnamon. Cut small decorative vent holes in top crust using a knife or a very small cookie cutter.

6. Place the pie pan on a baking sheet, and bake for 50 to 60 minutes or until crust is golden brown and juices are bubbly. Place a piece of aluminum foil around the rim if the edges start to brown too fast. Cool on a wire rack for at least 30 minutes before serving. Let cool completely before wrapping in plastic wrap. Store leftovers—if there are any—in the refrigerator. Double-wrap, and this pie will freeze well for up to 3 months.

BATTER UP!

Hard apples like Granny Smiths are the best apples for apple pie. Other good apples to use: Rome, Pippin, Gala, Cortland, Winesap, and Braeburn varieties.

If your recipe calls for apples by the pound, figure on 2½ cups sliced apples to 1 pound.

Apple Crumb Pie

Apples, spices, and brown sugar fill this quick-and-easy pie that’s covered with a coconut-walnut streusel crumb topping.

Yield:

1 (9-in ch) pie

Prep time:

60 to 70 minutes

Bake time:

45 to 60 minutes

Serving size:

1 slice

1 Flaky Piecrust dough ball or 1

(9-in.) Oat Nut Piecrust prebaked

for only 10 minutes (recipes in

Chapter 13)

1 (20-oz.) can sliced apples, packed

in water, drained

¾ cup unbleached cane sugar

½ cup light brown sugar, firmly

packed

¾ cup unbleached all-purpose flour

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. plus pinch salt

½ cup nonhydrogenated vegan

margarine, melted

¼ cup chopped walnuts

⅓ cup sweetened flaked coconut

1. Preheat the oven to 350°F.

2. If using Flaky Piecrust: on a lightly floured surface, roll out piecrust (see Chapter 13 if you need a refresher), leaving enough overhang to fold underneath. Place piecrust evenly in a 9-inch pie pan or ceramic pie dish, and flute the edges with your fingertips. Blind-bake for 15 to 20 minutes or until light brown. Cool before filling.

3. In a large bowl, combine apple slices, ½ cup unbleached cane sugar, light brown sugar, ¼ cup unbleached all-purpose flour, ground cinnamon, ground nutmeg, ¼ teaspoon salt, and ¼ cup melted vegan margarine, tossing to coat. Pour into piecrust.

4. In the same bowl, add remaining ½ cup unbleached all-purpose flour, ¼ cup unbleached cane sugar, pinch salt, and ¼ cup vegan margarine. Using your hands or a pastry blender, mix until crumbly and resembles streusel. Add walnuts and coconut, and mix well. Sprinkle topping evenly over pie.

5. Place the pie pan on a baking sheet, and bake for 50 to 60 minutes or until bubbly and topping is lightly toasted. Cool on a wire rack for 1 hour before serving. Cool completely before wrapping with plastic wrap. Refrigerate any leftovers. Double-wrap, and this pie will freeze well for up to 3 months.

Variation: For Apple Raisin Crumb Pie, add ⅓ cup seedless raisins to the apple filling before baking.

DOUGH-NOT

Do not use ready-to-use apple pie filling for this recipe. Be sure to use canned apples packed in water.

Very Cherry Pie

Fresh, ripe cherries are nestled and baked in a flaky, double-crusted pie. This red pie is a perfect candidate for a pretty lattice top. Try it served à la mode with rice or soy ice cream.

Yield:

1 (9-in ch) pie

Prep time:

60 to 70 minutes

Bake time:

50 to 60 minutes

Serving size:

1 slice

2 Flaky Piecrust dough balls (recipe

in Chapter 13)

4¼ cups fresh cherries, stems

removed and pitted

1¼ cups plus 1 TB. unbleached

cane sugar

4 TB. quick-cooking tapioca, or ½

cup unbleached all-purpose

flour

½ tsp. ground cinnamon

1 tsp. pure almond extract or

vanilla extract

2 TB. cold nonhydrogenated vegan

margarine, cut into small pieces

1 TB. soy, rice, or almond milk

1. Preheat the oven to 375°F.

2. On a lightly floured surface, roll out Flaky Piecrust bottom and top (see Chapter 13 if you need a refresher), leaving enough overhang to fold underneath. Place bottom piecrust evenly in a 9-inch pie pan or ceramic pie dish. Fold top crust in ½ and place a kitchen towel