Grandma’s Apple Pie
Dairy Free / Dessert / Fall / LouAna / Vegetarian / Winter /
Grandma is usually the best pie baker in any family. Ours is no different. Baking with coconut oil gives flake and tenderness to the crust and is a lot easier to work with than cold butter. Use an egg wash and sugar to give the crust a deep golden color.
PREP, COOK, TOTAL TIME
Inactive: 30 minutes
Active: 35 to 45 minutes
Bake time: 50 to 70 minutes
Yields: 1 double-crust pie
2 1/3 cup all purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
1 cup LouAna®
100% Pure Coconut Oil
5 tablespoons ice water
2 pounds peeled, sliced apples
1/2 cup sugar
3 tablespoons flour
1 tablespoon lemon juice
1/4 to 1/2 teaspoon
freshly grated nutmeg
1/2 teaspoon cinnamon
1 teaspoon water
1/4 cup sugar
For the pie crust: In the large bowl add the dry ingredients and whisk until light and no clumps remain. Add the cold coconut oil by the tablespoon to the top of the dry ingredients, then use your hands to mix it in. With your fingers, smear the small amount of coconut oil with the flour. Add the ice cold water. Again, use your hands to mix the ingredients. Evenly distribute the parts that have more liquid until the whole mix feels evenly damp. Squeeze a bit of the dough in your hands. If it comes together and holds its shape, it’s ready. If it still crumbles once squeezed, add a bit more water until the dough just holds.
Divide the dough in two round discs about a 1/2-inch thick, with one having a bit more dough than the other – this will be the top crust. Wrap in plastic wrap, then refrigerate for 30 minutes till chilled and the liquid is absorbed into the flour.
For the filling: In a large bowl, toss together the apple slices, sugar, flour, lemon juice, nutmeg and cinnamon.
Preheat your oven to 400 degrees F.
Assembling the pie: Roll out the smaller of the two discs of dough first on an evenly floured surface. I like to roll out my dough on a silpat so my counters stay cleaner since I find I can use less flour. The dough should be about 1/8-inch thick. Gently roll this dough around your rolling pin then unroll over the pie pan.
Fill the pie with your prepared fruit.
Roll out the second disc of dough to 1/4-inch thick, then roll it up on the pin and place on the pie.
Tuck in the edges to create a thick crust. Crimp the edges. Brush with egg whisked with 1 teaspoon of water and sprinkle generously with 1/4 cup of sugar.
Place the pie on a sheet tray to catch any juices that fall from the pie. Sprinkle the top of the crust with sugar and cut small slits in the dough to allow steam to escape, then bake in a 400-degree oven for 50 to 70 minutes.
You’ll know the pie is done when the edges are a deep golden brown and the juices bubble in a graceful and methodical way. The juices should look a bit syrupy.
Let the pie cool for several hours before serving and ALWAYS save a slice for breakfast.
Grandma’s Apple Pie Recipe photo credit: LouAna