Vegan Skillet Apple Pie - holycowvegan.net
Print Recipe
5 from 1 vote

Vegan Skillet Apple Pie

This traditional vegan Skillet Apple Pie is golden and delicious and it makes enough pie to feed a crowd. The vegan crust is  flaky and tender, and the perfectly sweet and silky filling of velvety apples spiced with cinnamon and ginger will have your guests begging for more. Soy-free and nut-free recipe.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: nut-free, Soy-free, Vegan
Servings: 12 servings
Calories: 302kcal
Author: Vaishali ยท Holy Cow! Vegan Recipes

Ingredients

For the crust:

  • 2 and 3/4 cups all-purpose flour
  • 2 vegan buttery sticks of 8 tbsp each, or substitute half with shortening (trans-fat-free)
  • 1 tbsp turbinado or vegan cane sugar
  • Ice cold water

For the filling:

  • 7-8 Golden Delicious apples, cored and sliced into 1/4-inch-thick slices (or use any apples suited to make pies)
  • 1/2 cup turbinado or vegan cane sugar
  • 1 tbsp molasses (optional, but adds great flavor)
  • 2 tsp cinnamon
  • 1 tsp dry ginger
  • 1 tsp nutmeg
  • 1/4 tsp salt
  • Juice of 1 lemon
  • 2 tbsp cornstarch

Instructions

Make the crust:

  • Mix the flour and sugar in a bowl.
  • Cut the butter into 1/4-inch cubes and add to the flour. Using a pastry cutter or a fork, "cut" the butter into the flour until you have small pieces of butter evenly dispersed through the flour.
  • Drizzle ice-cold water into the dough, a little at a time, mixing with a fork, until the dough is moist enough to hold together.
  • Divide the dough into two, and shape each half into a disc. Wrap tightly in cling wrap and refrigerate for at least 30 minutes or as much as 2 days. If making well in advance, freeze and thaw completely before using.

Make the filling:

  • Place all the ingredients for the filling in a large bowl. Mix thoroughly and let the filling stand at least 30 minutes before baking. You can also make the filling the day before and refrigerate.

Assemble and bake the pie:

  • Preheat the oven to 425 degrees.
  • Roll out one of the crusts so it's big enough to fit into a 9-inch cast iron skillet. Place the crust into the skillet and fit it to the sides. Refrigerate until you make the top crust.
  • Roll out the other crust to a diameter about 2 inches wider than the top of the cast iron skillet. You need to make vents in the upper crust for steam to escape while baking. You can either do this with a knife after you place the top crust on the filling or, if you want to cut a decorative shape with a cookie cutter (I cut a star), do it before placing the crust on the filling.
  • Pour the apple filling and any juices into the bottom crust in the skillet. Then fold the top crust in half and carefully transfer to the skillet, covering the filling completely. Fold in any overhanging dough and crimp with your fingers or with a fork for a decorative edge, and to seal in the apples.
  • For a golden crust, brush on a mixture of 1 tbsp oil and 1 tbsp nondairy milk on the top crust.
  • Bake in the oven for 45 minutes or until the top is golden brown.
  • Let the pie cool thoroughly on a rack before cutting into it. Exercise care when you handle the hot iron skillet because it is heavy and extremely hot. Make sure you wear oven mitts at all times when handling it before it cools down thoroughly.

Nutrition

Calories: 302kcal | Fat: 15g | Potassium: 168mg | Fiber: 3.7g | Sugar: 31.8g | Calcium: 10mg | Iron: 0.9mg