On the second day of Christmas came Dia’s Shoo Fly Apple Pie. Last night I was in bed sort of pondering why I decided to make 12 different dishes for my blog…in 12 days. The only conclusion that I could come up with is, I’m a little crazy.
This Shoo Fly Apple Pie is delicious. If you have never heard of Shoo fly pie before, it is an upstate Pennsylvania favorite, and used to be my most looked forward to dessert when I was a kid. I came up with the idea to combine it with an apple pie recipe last Christmas, and this Christmas my gift to you is how to make it.
For the Pastry:
2 cups of flour
1 cup of vegan spread (earth balance, pure)
3 large gala apples (or any apple of your choice)
2 tablespoons of cinnamon ( you can use less if you prefer)
1 cup of dark brown sugar
1 tablespoon of molasses
1/4 cup of unrefined caster sugar
Make the pastry by combining the flour and vegan spread in a bowl and criss crossing it with two knives until bounded.
Next add a sprinkle of water and form into a giant ball.
Put in refrigerator over night and take out and roll into a nice top and bottom crust.
Peel and chop the apples into nice chunky pieces and mix in with the cinnamon.
Add both the brown and caster sugars to the apple mixture and then place the mixture into the bottom crust.
Pour in the molasses on top of the apples.
Put the top crust on firmly
Stick the apple pie into the oven for 45 minutes at 356°Fahrenheit (180° Celsius).
If you are looking for any vegan related Christmas gifts, please feel free to check out my zazzle shop which includes an all vegan recipe calendar.
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