The ecstasy and the agony of a weeknight vegan apple pie

Since we are celebrating the anniversary of Mr. Nake-id's birth, Ms. Nake-id decided to bump dinner up a notch with a vegan apple pie.

Mr. Nake-id offered a few suggestions (yes, he's a Scorpio, it's what they do), such as using the small pyrex baking dish instead of a pie plate; this turned out to be genius. Deeper+bigger=more apples, raisins and walnuts. For the  crust I used my usual recipe, subbing Earth Balance for the butter. The trick seems to be keeping everything very cold, including the bowl and flour, and not overworking the dough. As you can see, the dough didn't get as overworked as the cook.

For the filling: eight organic gala apples sliced thinly, healthy handfuls of chopped walnuts and organic raisins, juice from half a lemon, a heaping tablespoon of Vietnamese cinnamon, a tablespoon of flour, a half cup of brown sugar, two tablespoons of maple syrup and a tablespoon (or two) of cheap bourbon.

Cook on 350 until bubbling and brown, 35 to 45 minutes.

Survey the carnage. Then enjoy.

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