This vegetarian pie recipe is uncomplicated and loved by everyone in my family. We often have this as one of our Thanksgiving desserts. To make a deep-dish pie, you can double the filling ingredients, and roll out the bottom crust to about a 12-inch diameter. It gets even better when you serve it with homemade churn-free vanilla ice cream. You'll never buy store-bought again!
Place top oven rack in center position and pre-heat oven to 450°F. To prepare pie crust, add flour, salt, and vegetable shortening to a large bowl and mix with a hand mixer. Gradually add ice-cold water until the dough binds together and can form a ball. Place in the refrigerator and chill for 30 minutes. Meanwhile, add sliced apples, sugar, cinnamon, and nutmeg to a large bowl and toss gently to combine. Remove the dough from the refrigerator and divide into 2 even sections. Roll out each piece of dough into a 10-11 inch diameter for a 9-inch pie. Line a 9-inch pie pan with one of the crusts. Transfer the apple filling to the pie crust. Place top crust over the pie and crimp the edges together. Cut 4-5 vents into the top crust with a sharp knife and place a small piece of butter in each. Cover edges with foil or a pie crust protector to prevent over browning. Bake for 10 minutes at 450°F. Reduce temperature to 350°F and continue baking for another 35-40 minutes. Remove from oven and cool for at least 15 minutes before slicing and serving with some homemade churn-free vanilla ice cream, if desired. Enjoy!Vegetarian Apple Pie
(1 votes, average: 5.00 out of 5)
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