This classic apple pie recipe has passed down and evolved through generations of my family. My grandma adapted my great-grandma’s recipe, then I adapted my grandma’s recipe to make it vegan. It is a staple family favorite for Thanksgiving (and really the rest of fall, too)! I’m excited to share it with all of you!

Ingredients:

Double recipe vegan pie crust (so that it covers the top and bottom of the pie)

7 large apples, sliced 

1 tablespoon lemon juice to reduce browning (optional)

½ cup brown sugar

½ cup white sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

2 tablespoons flour

2 tablespoons coconut oil (optional)

A little plant milk and a little extra white sugar

1. Make and chill your pie crust, then set it out for 30 minutes or more so it becomes workable.
2. Preheat the oven to 415.
3. Roll out a little more than ½ your pie crust and place it in your pie pan. Roll out what’s left and set it aside. Note, if this is difficult, you may need to wait a bit longer to let the pie crust warm up and soften a little after being cooled in the fridge.
4. Mix together the apples and lemon juice.
5. In a separate bowl, mix together the brown and white sugar, cinnamon, nutmeg, and flour. Sprinkle about 2 tablespoons of this mixture onto the bottom crust (the one currently lining your pie pan).
6. Pour the apples into the pie pan, and sprinkle the remaining cinnamon-sugar mixture on top. If you are using the coconut oil, distribute small amounts of it on top of the apples.
7. Place the second pie crust over the top and pinch the edges together with the edges of the bottom crust. Flute the edges and poke a few steam vents in the top with a fork. 
8. Tenderly touch with a tiny bit of plant milk and sugar.
9. Bake at 415 for 15 minutes, then reduce heat to 350 and bake for another about 40 minutes. You may want to place the pie pan on a cookie tray for baking in case it bubbles over. Make sure to watch for browning and bubbling.