All American Apple Pie
By Melody Prettyman
1 oatmeal pie crust for a 9 inch double crust pie or gluten free pie crust
1/4 cup earth balance margarine
3 Tablespoons arrowroot powder or cornstarch
1/3 cup concentrated apple juice
1/2 cup packed organic brown sugar
1 teaspoon fresh lemon juice
1 teaspoon vanilla
1 teaspoon cinnamon
8 Granny Smith apples – peeled, cored and sliced
Preheat oven to 350 degrees.
In sauce pan add; earth balance margarine, arrowroot powder, apple juice, brown sugar, vanilla, nutmeg and cinnamon and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake for 40-60 minutes, until apples are soft.
OATMEAL PIE CRUST
1 cup unbleached flour
1/3 cup quick oats
1/2 teaspoon salt
4-5 tablespoons ice water
1/4 cup vegan margarine, cold
In mixing bowl add flour, quick oats and salt. Mix well. Add margarine and softly work into flour mixture with your fingertips. Do this process quickly to keep the margarine cold. Form into ball on lightly floured surface, flatten dough and roll from center to edge in a 12″ circle. Be sure not to overwork the dough. If two crusts are needed, double the recipe and make one at a time.