Vegan Sour Cream Apple Pie

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* Exported from MasterCook *

 

Vegan Sour Cream Apple Pie

 

Recipe By :Imar Hutchins & Dawn Marie Daniels

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Crust:

2 Classic Vegan Pie Crust

Filling:

6 large peeled, cored, and thiinly sliced granny

smith apples -- (6 to 7)(about 10 cups)

2 tablespoons soy margarine

1 cup pure cane sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 tablespoons whole wheat pastry flour

1 cup vegan sour cream

 

First prepare the Classic Vegan Pie Crust according to the recipe on page 154.

Press the crust into a pie pan and set aside the remaining dough for the top of

the pie.

 

Next, preheat your oven to 425 degrees. Combine all of the filling ingredients

in a large mixing bowl and stir thoroughly. Next, spoon the apple mixture into

the prepared pie crust. Prepare the remaining dough to cover the pie. Pinch the

edges and pierce the top with a fork creating several vents in the top. Bake in

oven for 10 minutes, then reduce the heat to 350 degrees and bake for 30 to 40

minutes more until the crust is browned and the apples inside are tender.

 

 

 

Source:

" The Vegetarian Soul Food Cookbook "

Copyright:

" 2001 Imar Hutchins & Dawn Marie Daniels "

 

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Per Serving (excluding unknown items): 815 Calories; 23g Fat (25.5% calories

from fat); 18g Protein; 135g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

2404mg Sodium. Exchanges: 9 Grain(Starch); 4 1/2 Fat.

 

NOTES : Sure some apple pies are made without animal products. But this is an

apple pie with a twist! The tofu sour cream gives the pie filling an almost

pudding-like texture and flavor. It's absolutely delicious!

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Classic Vegan Pie Crust

 

Recipe By :Imar Hutchins & Dawn Marie Daniels

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup whole wheat pastry flour

3/4 cup unbleached flour

1/4 teaspoon salt

1 stick soymargerine

6 tablespoons cold water

 

Make this dough by hand, not in a food processor. Also, try to handle the dough

as little as possible. Begin with sifting together the flour and salt in a large

mixing bowl. Next cut in the stick of soymargerine using two knives, combining

the ingredients until a coarse mealy consistency is achieved. The mixture will

not be smooth but rather small pea sized chunks of margarine will remain. One

tablespoon at a time, sprinkle the water over the mixture, mixing with a fork

and trying to add just enough water to make the dough hold together when you

press it into a ball.

 

With a rolling pin on a floured board, roll out the dough into a circle large

enough to line your pie pan. Press the dough into the pan and flute the edge

with a fork. Typically you will fill the unbaked pie crust and bake both pie and

shell together. But for some recipes, you may want to bake the shell for a few

minutes before you put the pie filling in and bake the pie.

 

 

 

Source:

" The Vegetarian Soul Food Cookbook "

Copyright:

" 2001 Imar Hutchins & Dawn Marie Daniels "

 

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Per Serving (excluding unknown items): 300 Calories; 0g Fat (0.0% calories from

fat); 9g Protein; 66g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 536mg

Sodium. Exchanges: 4 1/2 Grain(Starch).

 

NOTES : This is a cooked pie crust that you can use for the cooked version of

the great pies that you'll find in this section. For example, you can use it

with the Sweet Potato Pie (page 158), Pecan Pie (page 161) or Vegan Sour Cream

Apple Pie (page 160) recipe makes one eight-inch pie's worth of crust. Double

the recipe for a double-crusted pie.

 

 

Nutr. Assoc. : 0 0 0 0 0