This is a re-post of a recipe that has received a lot of attention from readers over the past four years on my blog, and well worth sharing again, I think! I hope you enjoy it.
I tend to go pretty traditional with my menu choices at this time of year. I was not always vegan, and there is something nostalgic about enjoying classic holiday foods–only more enlightened.
I like to “veganize” old-time favorite recipes for myself and my family members who are vegan and vegetarian. This year I will be cooking mock holiday roast with stuffing, fragrant with savory herbs: sage, thyme, rosemary; candied sweet potatoes, roasted vegetables, pumpkin pie.
One of my favorite comfort foods that instantly brings to mind the holidays is warm apple pie. That cinnamon, brown sugar goodness just takes me right back to my Nana’s kitchen.
This recipe is a fusion between my favorite filling recipe and my favorite topping recipe. This fruit dessert is not meant to be healthful. It is meant to be decadent. It’s the holiday after all! Big sweet, crunchy buttery crumbs atop a spicy filling of tart and sweet apples and brown sugar. This is my idea of pie perfection.
Dutch Apple Pie
Pre-heat oven to 400 degrees
Unbaked pie shell for 1-crust pie ( I use Wholly Wholesome Organic Whole Wheat Pie Shells from Whole Foods Market)
5 medium apples, (I used 2 Granny Smith and 3 Jonagold) peeled, cored and sliced thin
¾ cup sugar
2 T flour
2 T cornstarch
1 T lemon juice
1 t vanilla
2/3 cup chopped walnuts
½ cup packed brown sugar
½ cup all purpose flour
¾ t cinnamon
½ t nutmeg
5 T Earth balance margarine, cut into 1 inch pieces
Bake at 400 for 20 minutes, then reduce to 350 and slide cookie sheet underneath. Bake another 30 minutes. Tent with foil to prevent over-browning.