Grandma's Rustic Vegan Apple Pie Recipe
Grandma's Sweet Potato Pecan Pie combines creamy sweet potato filling and a rich, nutty pecan topping in a perfectly baked crust. This decadent dessert is a holiday favorite, blending warm spices and sweetness for an irresistible treat that's as comforting as it is indulgent.
Equipment
- Knife or fork
- Large mixing bowl
- Measuring cups
- Rolling pin (optional)
- Pie plate
Ingredients
- ¼ cup Milk
- 1 Pinch Of Salt
- ½ cup Cup Of Sugar
- ½ cup Oil
- 6 Medium Apples, Sliced Or Cubed
- 1 tsp Cinnamon
- 2 cups Flour
Instructions
- Preheat your oven to 400°F.
- Slice or cube the apples toss them with sugar and cinnamon in a large bowl and set them aside.
- Combine flour and salt in a large mixing bowl, then pour in oil and milk, using a measuring cup for accuracy.
- Gently mix the ingredients by hand until a dough forms, being careful not to overmix.
- Roll the dough between two sheets of parchment or wax paper, or press it into a pie plate using your hands if a rolling pin is unavailable.
- Peel off the top parchment layer, place the pie plate over the dough, invert it, and remove any excess dough.
- Roll out the extra dough for the pie’s top layer.
- Fill the pie crust with the sugared apples, ensuring the apples are slightly higher than the sides of the pie plate without overflowing.
- Cover the apples with the remaining rolled-out dough, pinch the edges to seal, and prick the top with a knife or fork to create vents.
- Bake the pie at 400°F for 15 minutes, then reduce the temperature to 350°F.
- Bake for an additional 20-30 minutes, until the crust is golden brown.
Notes
- Avoid overmixing the dough to ensure a flaky crust.
- Check the pie halfway through baking to prevent overbrowning.