Apple Picking

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Turtleneck Sweater c/o | Denim | Booties | Sunglasses

Over the long weekend Josh and I headed to one of our local farms, Chudleigh’s, to pick apples for Thanksgiving dessert. One of the things I love most about where we live is that it is such a short drive to many local farms and farmers markets, while also being able to quickly hop on the highway and get into Toronto within in hour. Though I spent a number of years going to school and working in downtown Toronto, I definitely prefer this slower country life (never though I would say that).

With fall like weather earlier in the weekend I was in the mood to finally break out some of my cozy knits, and bake all the apple pies! This blush turtleneck was perfect for the brisk temperatures we had and would be so cute layered over a blouse!

With a couple Thanksgiving dinners, and the very full bag of apples we picked up at Chudleigh’s I decided to whip up a couple vegan apple pies. If you’re vegan, or dairy free like me, apple pie is such a simple dessert to make! I didn’t tell my in-laws that the pie was vegan until after they told me it was better than store bought 🙂

Below is my recipe (for a larger size pie dish):

Pre-heat your oven for 375 degrees

For the dough:

  • 2.5 cups all-purpose flour
  • 2 teaspoons sugar
  • 1.5 cups Vegan Becel
  • 1/2 cup ice water

Mix flour and sugar, add in half of the Vegan Becel, mix with the flour and sugar mixture, then add in the other half. I find it easiest to mix this with my hands.

Once the Becel and flour/sugar mixture turns to coarse crumbs, slowly add in the ice water, continuing to mix.

When the dough forms into a ball, wrap it in Saran Wrap and refrigerate for 30 minutes.

For the filling:

  • 8 cups (approximately 5-6 large) apples
  • 3 tablespoons cinnamon
  • 2 tablespoons all spice
  • 1/2 cup brown sugar

Core and thinly slice the apples.

Mix all ingredients in a large pot, cover, and cook on low to medium heat for 10-15 minutes, stirring occasionally until the apple slices have softened and are coated in the spice and sugar mixture.

Once the dough has been refrigerated for 30 minutes, take it out and unwrap the dough. I find it easiest to cover my counter with piece of Saran Wrap covering slightly larger area than the size of my pie dish, I also put a layer of Saran on top of the dough before rolling it out. Section out half the dough, roll it into a ball then flatten against the Saran as best you can. Cover with the other layer of Saran and roll it out to slightly bigger than the pie dish. Repeat this step for the top half of dough.

Place this first half of the dough in the pie dish, fill it with the apple mixture, then place the top half of dough on top of your pie, cutting slits in the center for vents.

Place the pie in the oven at 375 for 20 minutes, then turn the oven down to 350 for another 25 minutes, until the dough is golden brown. Enjoy!

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