Halah Bakes Double Crust Apple Pie (Vegan)

This apple pie was awesome. The crust stayed crisp and there was no fear of a "soggy bottom." The apple filling is sweet, yet not too sweet. Try it out and let me know how it goes!

Ingredients:

For the double crust - for a 10 inch pie pan:

1 cup oil

2 and 1/2 cups all purpose flour

1 teaspoon salt

1 tablespoon sugar

7 to 8 tablespoons cold water

For the filling:

1/2 cup sugar

1/3 cup all purpose flour

1 teaspoon cinnamon

1/2 teaspoon salt

3 tablespoons coconut oil

8 to 9 cups sliced and pared Golden Delicious apples (about 9 apples)

Instructions:

Following these instructions exactly will provide the best results.

1. Combine flour, salt, and sugar into a bowl. Mix well.
2. Pour the oil into the flour mixture and mix until you get small crumbs the size of peas.
3. Add in 1 tablespoon of water at a time. Mixing the dough between tablespoons with a fork. Stop when the dough begins to leave the sides of the bowl. For me, this only required 7 tablespoons of cold water.
4. With hands, gather the dough into a ball and split into two. Roll each half into a ball. Wrap the dough in plastic wrap until your filling is ready.
5. Prep your filling by mixing all filling ingredients together in a bowl.
6. Roll out 1 of the balls of dough to be about 2 to 3 inches larger than the base of the pie pan (this will ensure that the sides of the pan are covered with dough). I recommend flouring the surface you will be rolling on and the rolling pin lightly. Place the rolled out dough into your pie pan. Fill in any cracks (pressing excess dough into the cracks gently) using excess dough from the dough overhanging the sides of the pie pan.
7. Fill the pie with the apple mixture. Note: the flour added to the apple mixture will prevent the filling from getting too wet and making the bottom of the pie soggy.
8. Now roll out the 2nd ball of dough so that it completely covers the top of the pie. Cut off and discard any excess dough. Using a fork, press down the edges of the dough.
9. Cut slits on the top of the crust so that the apple mixture can thicken in the oven and to prevent a soggy pie bottom.
10. Bake the pie for 50 minutes at 450 degrees, but cover the edges of the pie with tin foil. After 40 minutes, remove the tin foil from the sides of the pie and allow the pie to bake for the last 10 minutes completely uncovered. This prevents the edges from getting too brown. When the pie is done, the crust will be a golden brown color and the apple filling will be bubbling through the slits.
11. Serve with vanilla ice cream and enjoy!

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