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Christian Vegetarian Association Presents:
Take Heart!
Vegan Apple Pie


Pastry for 2 crust pie

¾ cup fructose or sugar
2 tablespoons whole wheat pastry flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 to 2 teaspoons lemon juice
6 to 7 cups thinly sliced, peeled and cored cooking apples (2 lbs.)
1 tablespoon margarine
Soy or rice milk (for glazing)


Put bottom crust in bottom of 9 inch pie plate.
In small bowl, combine fructose/sugar and next 4 ingredients.

Place half of thinly sliced apples in piecrust; sprinkle with half of sugar mixture. Top with rest of apples, then rest of sugar mixture.

Dot the filling with margarine. Preheat oven to 425° F.

Roll out remaining crust. Cut out a design using a knife or cookie cutter (i.e. four small leaves). Place crust over pie; trim edges.

Fold pastry overhang under then bring up over pie plate rim. Pinch to form a high edge then make your choice of decorative edge.

For golden glaze, brush the top crust (not the edge) lightly with some soy or rice milk. Bake pie for 40-50 minutes or until crust is golden.  

Your question and comments are welcome

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