Gingerbread Apple Pie
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 284.4
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 228.0 mg
- Total Carbs: 50.7 g
- Dietary Fiber: 3.2 g
- Protein: 1.8 g
View full nutritional breakdown of Gingerbread Apple Pie calories by ingredient
Introduction
from Vegan with a Vengeance from Vegan with a VengeanceNumber of Servings: 12
Ingredients
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For the Crust:
1 1/2 cups all-purpose unbleached flour
1/2 cup brown sugar
1 teason ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup Earth Balance, softened
1 tablespoon molasses
2 tablespoon cold water
For the Filling:
2 pounds Granny Smith apples (about 8), peeled, cored, and thinly sliced
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground or freshly grated nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
pinch ground cloves
1/4 cup pure maple syrup
1 tablespoon canola oil
2 tablespoons arrowroot powder or cornstarch
Directions
Preheat oven to 375 degrees F.
Make the crust:
Sift together the flour, sugar, spices, salt, and baking powder. Add the margarine one tablespoonful at a time and cut in with a pastry cutter, knife or your fingertips. Drizzle the molasses and water over the dough, mixing with your fingertips until the crumbs of dough begin to cling together. Set aside 1/2 cup of the dough. Gather together the rest of the dough and knead it into a ball. Press it evenly into the bottom and sides of a pie pan and bake for 10 minutes.
Make the filling:
While the crust bakes, combine in a mixing bowl all the filling ingredients except the arrowroot powder (or cornstarch). Sprinkly the arrowroot powder over the apple mixture and mix until the starch is dissolved.
Assemble the pie:
Fill the pie crust with the apple mixture, and crumble the remaining 1/2 cup of dough over the filling. Cover with foil and bake for 20 more minutes. Remove the foil and bake 30 minutes more; the filling should be bubbling and the apples should be tender. Serve warm or at room temperature.
Serves 8 - 12. Nutrition count is for 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user JOLLIEBELL.
Make the crust:
Sift together the flour, sugar, spices, salt, and baking powder. Add the margarine one tablespoonful at a time and cut in with a pastry cutter, knife or your fingertips. Drizzle the molasses and water over the dough, mixing with your fingertips until the crumbs of dough begin to cling together. Set aside 1/2 cup of the dough. Gather together the rest of the dough and knead it into a ball. Press it evenly into the bottom and sides of a pie pan and bake for 10 minutes.
Make the filling:
While the crust bakes, combine in a mixing bowl all the filling ingredients except the arrowroot powder (or cornstarch). Sprinkly the arrowroot powder over the apple mixture and mix until the starch is dissolved.
Assemble the pie:
Fill the pie crust with the apple mixture, and crumble the remaining 1/2 cup of dough over the filling. Cover with foil and bake for 20 more minutes. Remove the foil and bake 30 minutes more; the filling should be bubbling and the apples should be tender. Serve warm or at room temperature.
Serves 8 - 12. Nutrition count is for 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user JOLLIEBELL.
