This Apple Walks into a Pie… 😉
Egg-free, nut-free, and can do soy-free OR dairy-free or whatever 😉 . Low-lactose works wonderfully if you use entirely lactose-free butter, which will also be a lower-nickel version. For a fully low nickel version, uses peaches, blueberries, nectarines, or a combination in place of the apples, since apples are a medium-nickel food.
READ ON for all the details on this egg-free favorite <333
2 cups unbleached flour
1 stick butter plus 8 tbsp Crisco vegetable shortening (cold) OR 2 sticks butter OR 2 sticks lactose-free butter OR 1 cup Crisco — YOUR CHOICE 🙂 🙂 🙂
4 tbsp sugar
½ tsp cinnamon
¼ cup water
10 to 14 apples
Several shakes of cinnamon
3 tbsp sugar
Squeeze of lemon juice (optional)
Combine flour, sugar, and cinnamon. Cut up the butter/Crisco into little pieces. Massage the butter and Crisco into the flour mixture using your finger tips or cut in with a pastry cutter. The mixture will look like frozen peas. Slowly add the water and make the dough come together into a ball.
Refrigerate the dough for half an hour to an hour until it’s firm enough such that you can roll it out. Dough will keep in the refrigerator for several days covered in plastic.
Peel the apples. Slice them into thin slices. Add cinnamon, sugar, and lemon juice to taste. Because this is YOUR pie, add as much or as little of each of these components as tastes delicious to you 🙂
Take the dough out of the fridge and cut into either half or quarters. Roll out the crusts. This recipe makes two 9-inch crostatas, or one extremely huge pie with both top and bottom crust. For two crostatas or for one giant pie, cut the dough in half. For two pies with both a bottom and a top crust, cut into quarters.
Preheat the oven to 400 degrees.
Assemble by first rolling out each crust.
For crostatas, put the entire dough in the center of the pie plate and let the extra hang over the edges as you dab the bottom crust with extra cinnamon and sugar, add the apples over it, and then FOLD the dough over the pie in an artsy, rustic fashion. There should be a rustic hole in the center of the pie where the dough folds don’t quite overlap, and this is the steam vent for the pie. Now you can put a little extra dabbing of butter on top here, and then a bit of extra cinnamon and sugar, for extra lovely perfection. (This recipe makes two complete 9-inch round crostatas.)
For pies, putting down the bottom crust, sprinkling with sugar and cinnamon, adding the apples, then putting on the top crust. Prick the top crust a number of times with a fork to make steam holes. Dab with butter. Sprinkle with cinnamon and sugar. (This recipe makes two double-crusted 9-inch pies or one GIANT double-crusted pie.)
Bake approx 45 minutes to an hour in total — the first 20 minutes of the bake at 400 degrees, and if around the 20 to 30 minute mark the pies are getting two browned too fast, then turn the temp down to 375. Bake nearly an hour, or until golden brown. Enjoy warm with ice cream and cold for breakfast the next day! From our kitchen to yours, BUON APPETITO 🙂