Apple Pie
For the Crumb Topping:
1/4 cup soy margarine, chilled
1/3 cup unbleached flour
1/2 lightly backed brown sugar
1/4 cup pecans chopped
For the Filling:
6 cups (1 1/2lb/750 g) sliced and peeled tart apples
3/4 cup sugar
1 tablespoon unbleached flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/3 cup pecans, chopped
2 tablespoons soy margarine
Prepare pie she'll and set aside. (See recipe for Pie Shell.)
Preheat oven to 425.
To make the crumb topping, in a bowl, combine margarine, flour and brown vegan sugar. Using a fork and a pastry blender, mix until crumbly.
To make filling, in a large bowl, toss together the apples, granulated vegan sugar, flour, cinnamon and nutmeg until well mixed. Spread pecans evenly in the bottom of the pie shell. Spoon the apple mixture into the she'll and dot the top with margarine. Cover evenly with crumb topping.
Bake for 10 minutes. Reduce the oven temperature to 325 and bake until the filling is bubbly and hot and the topping is golden brown, bout 45 minutes longer. Remove from oven.
Variations: I don't like pecans and part of my family is allergic, so I just chop some of an extra apple and use that instead.
SO HOW'D IT GO?
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