How to Make Apple Pie

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Bunner's Bake Shop CookbookEveryone likes apple pie. Sweet baked cinnamon apple, flaky crust, buttery filling … I knew that Bunner’s apple pie had a longstanding tradition to live up to, and this recipe can stand crust to crust with the very best.

I like to use Honeycrisp apples because they’re firm, tart, and sweet critical for a great apple pie. That said, you could use any of your favourite pie-making apples. Granny Smith and Pink Lady work well too. Whichever variety you use, I highly recommend organic apples. Apples are one of the heaviest-sprayed fruit crops (along with other soft-skinned fruit like berries and peaches), but you can easily avoid all those harsh chemicals and get the full nutritional benefit of this healthy fruit. Organic apples straight-up taste better, too.

  • Yield: 1 (9-inch) pie


  • 2 batches sweet pastry
  • ½ cup Earth Balance Buttery Sticks
  • 3 tablespoons Bob’s Red Mill garbanzo and fava flour
  • ½ cup organic sugar
  • ½ cup Sucanat
  • 1½ teaspoons ground cinnamon
  • 8 medium apples, peeled, cored, and sliced ¼ inch thick
  • Non-dairy milk, for brushing
How to Make It
  1. Prepare the pastry and let chill in the refrigerator for at least 1 hour. Preheat the oven to 375°F.
  2. Remove the dough from the refrigerator. Combine the two discs of one batch and, on a well-floured surface, roll out to a circle about ¼ inch thick and 10 inches in diameter. Transfer to a 9-inch glass pie plate by gently rolling the dough around the rolling pin like a jelly roll, then unrolling it onto the pie plate and lightly pressing it down. If working in a hot or humid environment, refrigerate the pie shell while preparing the apple filling.
  3. In a large saucepan or Dutch oven over medium heat, melt the butter. Whisk in the flour to create a roux. Increase the heat to medium-high, whisking the mixture constantly. When the mixture begins to bubble, whisk in the sugar and Sucanat until fully dissolved, then whisk in the cinnamon.
  4. Reduce the heat to medium-low. Add the apples to the butter mixture in handfuls, stirring to fully coat with the butter. Stir for about 8 to 10 minutes, then pour the apple mixture into the pie shell.
  5. On a well-floured surface, roll out the remaining dough to make a second circle the same size. Using the same method as with the shell, gently place on top of the filling. Trim the overhang and crimp the pastry edges with your fingers or a fork to seal. Slice a few decorative air vents into the top to let out the steam. Lightly brush the pie top with non-dairy milk and sprinkle generously with sugar for a sweet and glossy finish.
  6. Bake for 40 to 45 minutes on the middle oven rack, until the crust is a medium golden brown. Check after 30 minutes. If the top is already a bit too brown, cover with foil; otherwise leave uncovered for the remaining baking time.
  7. Served either warm or cool, this apple pie is especially delicious à la mode with vanilla coconut ice cream.

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