Vegan Rummy Apple Pie
This is a recipe adapted/adjusted to be vegan( dairy free). The original recipe is by Melissa Clark. I used less sugar and more maple syrup. I added walnuts and I made the pie crust with Myokos unsalted butter, a tablespoon on canola oil and tablespoon of light brown sugar. I think it came out divine with just enough sweetness. I used a mix of fuji and granny smith apples and left the peel on for most of the apples. I think some skin gives it a bite. The added je ne sais quoi is rum, delicious Planteray rum, slow simmered in the apple filling to give it something deep and special. My good friend introduced me to this Rum and and I have fallen in love. My Granny baked with it a lot. I grew up with rum rice pudding and baked cinnamon apples filling the kitchen as fall rolled in and this pie gives a flavor note to the memories of the season. And it really, really tastes so good. The rum gives depth to the sweetness and tang of apples, pairing well with the simplicity of pie crust and letting the filling shine.
Make sure to let the dough rest long enough in the fridge ( two hours at least). Sprinkle the top with Maldon salt and Turbinado sugar. If you are ok with eggs do an egg wash on top before adorning it salty sweet. You can play with other butter, but I think Myokos is the best for pie/pastry. My good friend did a lot of experimenting and is quite good at pies, she says use Myokos and I agree! Its bakes a golden top and solid crust that is not too flaky or too firm. Flour is also important. I use King Arthur unbleached. Choose as you wish. I have not made this gluten free and so cannot attest to the ratios. Another experiment for another time. For now, follow as best you can. Make your kitchen smell like apple season and share this pie with anyone who needs something sweet.
I love this pie for full moon parties, Sunday desert, pot lucks, dinner parties or simply for yourself to enjoy as breakfast for the week :) If you are on pie duty for holidaze season this recipe can be a good practice round.
I felt like I accomplished something after I baked this pie and it made my home smell amazing. Rum makes everything taste better IMO and if your feeling in the mood I would recommend a rum old fashion paired with your pie. Ginger tea is also delightful and a dollop of coconut yogurt or ice cream to make it a la mode.
As always thank the apples and the hands that grew and picked them as well as yourself for making this decliciousness to feed your magic. Please share with anyone who needs a rum punched apple pie that is also vegan.
Enoy xoxo
Ingredients
Crust
2.5 cups ubleached flour
3/4 tsp kosher salt
8 tbsp cold cold water
20 tbsp miyokos unsalted cold butter cut in dice sized pieces+ 1 tbsp canola oil
2 tbsp light brown sugar
Apple Filling
8 small apples/6 medium/large
( 4 Granny Smith + 4 Fuji or gala)
1/4 cup maple syrup
2 tbsp vegan butter
2 tbsp light brown sugar
1 tsp cinnamon
Dash of clove
1/2 tsp nutmeg
2 pinches of salt
1/4 cup plantaray rum
2 tbsp corn starch
2 tsp lemon juice and 1/4 tsp zest
Directions
Prep Dough
Remove butter from fridge and cut up pieces of butter into dice sizes
Prep cold water in liquid measuring cup
Add flour and salt to mixer and blend slowly, add brown sugar. Next add cold butter and mix until dough becomes sandy. Add canola oil and mix well. When dough is crumbly and mixed slowly add 1 tbsp at a time while mixer is running. when dough gets into sticky solid ball it is done.
Remove dough and place on floured cutting board. Roll ball of dough on flowered surface and then divide dough into two balls. Using your hands flatten out two discs of dough onto plastic wrap and then wrap up. place them in the fridge for at least two hours or over night.
Filling:
Peel all your apples or do a mix. Cut up in small dice sized pieces
Prep saucepan, heat and add 2 tbsp vegan butter
Cook apples in butter for about 10 mins on medium, stir every few minutes
Prep sugar and spices-mix in a bowl together
Add maple syrup and sugar/spice mix to apple mix. Stir and cook for 5 mins
Add rum and mix well. Lower heat and simmer cook covered for 30 mins
Once apples are nicely reduced and caramelized, soft and cooked down, add the cornstarch and mix well
Cook for 2 more mins. Once it starts to thicken turn off heat. Stir in lemon juice and zest. let filling cool
Pre Heat Oven
Pie Building
Remove dough from fridge and let rest for 2 mins. When ready using hands of floured rolling pin, smooth out dough into a large enough disc to fit your pie pan. Align bottom dough in pan evenly and gently. Vegan butter is sensitive so make sure not to over roll or break it and if you its ok, dough can be mended back together. Be mindful not to over roll the dough. Once arranged place the dough (in pie pan) into the freezer for 10 mins.
Pre Heat Oven to 400 Degrees
When filling is cool and 10 min freezer crust pop has finished removed pan from the freezer.
Pre-bake crust: line crust with parchment and fill with dried beans. Bake pie for 10 mins. Remove from oven.
Fill the pie evenly with all the apple filling. Arrange your second pie disc on top as the top layer. Seal gently with finger tips around the edges or use a fork. Egg was over the top if you like. Add 3 knife slits in the top for air ventilation. Sprinkle with coarse salt and turbinado sugar.
Bake in oven at 400 degrees for 15 mins. Turn down oven heat (after 15 mins) to 350 and bake for 1 hour 10-15 mins. Top should be golden and filling bubbling. Let cool for at least 30 mins before serving. Ejoy!
