Mom’s Apple Pie (vegan)

Vegan Apple Pie
Vegan Apple Pie

My mom’s apple pie. I really don’t know if there is anything better. I think this apple pie is my second favorite dessert, with chocolate cake coming in first. It might actually be my favorite since it is also good for breakfast and snacks, not just dessert. I like them so much I had my mom make pies for my wedding. She made 12 amazing pies that everyone talked about for weeks after the event.

As much as I love this pie, I don’t really love all apple pie, just  my mom’s. Most lack flavor, have a poor crust, are too sweet, or are just boring. This pie is perfect. The apples are just a little tart and hold their shape while swimming in a perfectly sweet sauce that just holds everything together. It is fragrant with cinnamon, and the crust is flaky with a hint of salt and simply melts in your mouth. The smell as it bakes smells like everything a home should be; warm, sweet, spicy, and welcoming.

I wanted to post this in time for Thanksgiving so you could have the perfect pie to impress you family. Just watch the video of my mom making the crust, and this one of her making the pie, and you are good as gold.

 Ingredients
  • Prepared pie crust (top and bottom crust, uncooked)
  • 6 apples cut into bite-sized chunks (mix of granny smith, cortland, gala, or whatever you like)
  • 1 cup white sugar
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 2 TBL all purpose flour
  • 1 1/2 TBL earth balance buttery sticks

Instructions

  1. Place apple chunks in a large bowl.
  2. In a small bowl mix together the sugar, cinnamon, salt, and flour.
  3. Sprinkle the cinnamon sugar mixture over the apples and stir until the apples are well coated in the sugar mixture.
  4. Place the bottom crust in a large pie plate and pour the apple mixture into the crust (it should be overflowing).
  5. Dot the apples with small pieces of earth balance spaced evenly over the apples.
  6. Roll the top crust over the apples, rolling and crimping the edges.
  7. Cut steam vents in top crust.
  8. Place pie in pre-heated 425 degree oven for 15 minutes.
  9. Keeping the pie in the oven, reduce the heat to 350 and continue cooking until the crust is golden, and the juices are oozing out the steam vents, about 40-50 more minutes.
  10. Allow the pie to cool for at least a half hour before serving.

Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies
Vegan Chocolate Chip Cookies

 

I was staying with a friend a few weeks ago and we decided to make cookies. I was all like “no problem, I’ll just go on my blog and grab my recipe.” Much to my dismay I found that I have NEVER blogged my chocolate chip cookie recipe. I am truly sorry. You have been missing out on some amazing, and easy to make cookies because I was sure they were already here. I make these cookies a lot. Way more than I should. I love them right out of the oven, so much so that I have justified eating 3 or 4 every time I make them because they just don’t taste the same the rest of the batch. My husband loves them frozen. After I have eaten as many cookies as I can in one sitting (they must still be warm while consuming) I freeze the rest of the batch. This is a recipe only slightly adapted from “How It All Vegan” by Tanya Barnard and Sarah Kramer. I love this recipe because there are no crazy substitutions to make them vegan, and they taste amazing!

 

Vegan Chocolate Chip Cookies

Ingredients

  • 1/2 cup coconut oil
  • 1/2 cup Earth Balance
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 1/2 tsp. vanilla extract
  • 3 TBL water
  • 2 /14 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 – 2 cups chocolate chips

Ingredients

Instructions

  1. Preheat oven to 375 F.
  2. In a medium bowl cream together coconut oil, Earth Balance, brown and white sugar, vanilla extract, and water mixing until smooth and creamy.
  3. Add flour, baking soda, and salt giving dry ingredients a stir before combining with the creamed mixture. Mix dry and creamed mixture just until combined.
  4. Add chocolate chips and stir to incorporate.
  5. Drop cookie dough by the spoonful onto ungreased cookie sheets leaving 2″ between each cookie.
  6. Bake for 7-9 minutes until golden brown.
  7. Transfer from cookie sheet onto cooling rack immediately.
  8. Wait a few minutes before eating to prevent burning your mouth on hot chocolate chips.
  9. Enjoy responsibly.