Cinnamon Apple Walnut Pie (vegan)

It is FINALLY Summer! And to lots of folks, that may mean pie. For Father's Day, I decided to make some chocolate caramel cupcakes (find the amazing chocolate cake recipe here) and this delicious apple pie. The design of the pie and combination of flavors and textures makes it awesomely exquisite and unique. 

I actually saw a picture on Pinterest of a crust design similar to the one I created, and I thought it would perfectly match the apple walnut theme of the filling. It looks like little cinnamon rolls - how cute!! I based the recipe for both the crust and the filling off of ones in the Waitress Pie Book. I simply replaced the hazelnuts with walnuts and used vegan butter instead of regular butter. 

Disclaimer: this was my first time making a pie shell from scratch!!!! I definitely took away some tips to use for next time...

1) Make sure your butter is super cold - do not work with it for too long!
2) If you're using vegan butter out of the tub, separate it into chunks instead of cubes. Personally, I have only found vegan butter sticks at Weis. :(
3) Roll out the crust a bunch so that it is wide enough to reach the edge of the pie pan. Even if it tears, don't worry too much. You can patch it back up, and it won't show after it is baked.
4) Don't bake the crust too long! It will most likely burn on the top edges as mine did. 😐
5) Don't stress too much! The bottom crust does NOT have to look perfect - it will be covered and will taste great anyway. :)

The filling was so fun for this pie! It is so customizable. You can add whatever other fruits, nuts, spices, etc. that you would like to. As I said, I used walnuts. I used them in the top crust too. Walnuts provide the perfect crunch and subtle taste for this yummy pie. Cinnamon is the only spice used in this filling, but the addition of others such a nutmeg and apple pie spice would really nail the warm flavor. The Golden Delicious apples were perfect for this filling, but you can use any type of apple. Apples are great for pie fillings. They're soft and juicy and they contribute such a fabulous texture. 🍏

The top crust may just be the most stressful part of the whole pie. The base is the same used for the bottom crust. The difference is that it is rolled out smaller, sprinkled with cinnamon sugar and walnuts, rolled into a tight log, chilled, and sliced to create a beautiful cover. I thought of it like making slice-and-bake cookies - kind of stressful , but satisfying to cut into when the swirly middle turns out well. 

Head to the kitchen and make this pie! It is delicious, and people will never even stop to think it's vegan. Enjoy and happy Summer!⛱

Vegan Cinnamon Apple Walnut Pie

Ingredients

For the crusts:

• 2.5 cups of flour
• 2 Tbs granulated sugar
• 1 tsp salt
• 1 cup cold vegan butter, in chunks or cubes
• 6-8 Tbs ice-cold water
• 1 Tbs melted vegan butter
• 1/4 cup walnuts, finely chopped
• 1/4 cup sugar
• 4 tsp cinnamon

For the filling:

• 2 Tbs vegan butter
• 5 medium Golden Delicious apples, peeled and thinly sliced
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 tsp cinnamon 
• 1/2 cup walnuts, chopped

Directions

1. In a large bowl, mix together the flour, 2 Tbs sugar, and salt to make the crusts. 
2. Use a pastry blender or two butter knives to work the cup of cold butter into the mixture. You should end up with a thick, clumpy mixture. Use the step-by-step pictures above for a visual.
3. Use a fork to fold the cold water into the dry mixture - start with 6 Tbs and add more if needed. The dough should hold together when you pinch it. It may be a bit sticky, and you can add more flour if needed. 
4. Separate the dough into two even clumps. Make a thick disk out of one, wrap it in plastic wrap and chill it in the fridge. Place the other half on a lightly floured surface.
5. Roll the dough out into a rectangle, about 8 x 12 inches in size.
6. Toss together the cinnamon and sugar, and sprinkle half of the mixture evenly on top of the rectangle. Sprinkle the chopped nuts on top of that, then the remaining cinnamon sugar on top of that.
7. Roll the rectangle into a tight log, one 12 inch side rolling toward the other. Mold any rips and tears with your fingers. Wrap the log in plastic wrap and place it with the other crust in the fridge to chill for at least 3 hours.
8. While the dough is chilling, create the filling. :)
9. Place a saucepan on the stove on medium heat, and toss in the butter to melt. Once the butter is completely melted, add in the thinly sliced apples and allow them to soften for about 5 minutes. Toss occasionally. 
10. Mix together the sugars and cinnamon and mix them into the apples after about 5 minutes. Cook the mixture for about 10 minutes, stirring frequently.
11. Add the chopped walnuts and cook for an additional 15 minutes. The apples should be soft and coated. Set aside the mixture to cool.
12. Preheat the oven to 475 degrees to bake the crust.
13. Take your bottom crust out of the fridge and allow it to sit out for a few minutes if it is too hard. If not, move straight to rolling.
14. On a floured surface, roll the bottom crust out, rotating 1/4 turn every few rolls in order to keep a circular shape. When the crust is rolled out wide enough, place it in your pie pan as shown above. 
15. Stitch together any tears with your fingers, and press the edges to the side of the pan, trimming if needed.
16. Bake the crust for 8-10 minutes. It probably won't bake completely, but that's okay. Allow it to cool for a few minutes.
17. Use a slotted spoon or strainer to get rid of the juices in the filling when placing it in the pie shell.
18. Bake the filled crust for 5-7 minutes. While it is baking, take the log out of the fridge. Unwrap it and cut it into slices 1/4-1/2 inch thick.
19. When the pie is done, layer the slices evenly on top. Bake for a final 8-10 minutes until the crusts are golden brown, but nothing is burnt. 
20. Remove the pie from the oven, allow it to cool, and serve. This is an awesome flavor combo, and perfect for any Summer celebration. Enjoy!!!