vegan apple-cranberry pie


When it comes to the perfect holiday experience via food, dessert is always kind of a big deal. Sure, the actual dinner/brunch/midday meal itself is usually pretty spectacular, but I usually save my need for seconds for when someone says, "Dessert's on the table!" What was that blur that just went by into the kitchen? That was me, waking up from a food nap just in time to fill my plate with pie.

This year, for our first Thanksgiving among the Rocky Mountains, we kept dessert pretty simple. We figured with just the two of us to feed (and a few extra pieces of pie crust for Seymour), more than one pie would be pretty excessive, even on a day like Thanksgiving. So we knew it had to be something pretty spectacular.

And while there's nothing at all wrong with traditional apple pie, I thought adding a handful of fresh cranberries would make it that much more seasonal and that much more flavorful.

For this recipe, you will need:

For the crust:*

2 1/4 cups all purpose flour
1/2 cup coconut butter, cut into cubes
1 teaspoon salt
1 tablespoon sugar
1/3 to 1/2 cup ice water

*This is for one 9-inch pie crust. To have enough for a top and bottom, simply double the recipe. 

For the filling: 

6-8 sour apples, peeled, cored and thinly sliced
1 1/2 cups of fresh cranberries
3/4 cup of granulated sugar
2 tablespoons of flour
2 teaspoons of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of nutmeg
1/4 teaspoon of allspice
1/8 teaspoon of cloves

Preheat your oven to 375 degrees. In the bowl of a food processor, pulse your flour, salt and sugar until evenly combined. Add your coconut butter and continue to pulse until crumbly. Slowly add your water while still pulsing until your dough begins to come together. Stop when the dough starts sticking and remove from the bowl. Transfer to a floured service and roll immediately (the dough can also be refrigerated or frozen if you aren't ready to use it right away) - repeat these steps for the second 9-inch crust.*

*If you are impatient like me, you will attempt to do both crusts in the food processor at once: unless you have a giant, industrial-sized food processor, don't. It was a huge mess, which doesn't really end up saving any time. Lesson learned!

In a large bowl, combine your apple slices and cranberries, tossing together to evenly disperse. Add your sugar, flour and spices. Toss together (with your hands is more fun, just saying) until the fruit looks glossy and smooth and the sugar grit is mostly gone.

Transfer your filling to your prepared pie crust. How you decide to do the top layer is totally up to you, but as long as there are some vents (or a pretty lattice top!) so steam can escape, you'll be good. Get creative with it!

Pop your pie in the oven (for the love of you-know-who, put your pie pan on a baking sheet to avoid the dreaded overspill) for about 50 minutes to an hour or until the crust is gorgeously golden and the fruit is bubbly and the filling oozy.

Allow to cool (slightly) before serving with the perfect vanilla ice cream. Classics are classics for a reason, folks.

All about apples?
P.S. Want to know about that perfect vanilla ice cream that you'd never know is vegan? Thought you'd never ask