Vegan MoFo IV, Day #21, Week#3: Vegan Food You Can Feed to Non-Vegans Without Receiving Any Guff
It’s Sunday night and I don’t have a lot of shim-sham and wiz-waz in me. It’s so very cold and I don’t want to be shivering at my computer all evening; I just want to snuggle up with my manfriend and watch me some Dexter. With a hot cup of chai tea and a huge slice of this fantastically sweet and spicy apple pie. So I’m gonna.
- 8-12 sheets phyllo dough
- several spritzes olive oil cooking spray
- several sprinkles cinnamon sugar, tossed together–great on oatmeal too
- 4 large apples (or 5-6 smaller ones), sliced
- 1 tbs flour
- 1 tbs lemon juice
- 1 tbs cinnamon
- 2 tsp powdered ginger
- 1/2 tsp nutmeg, optional
- 3/4 cup evaporated cane juice, sucanut or other natural dry sweetener
1. Preheat oven to 350ºF. Lightly spritz a 9″ pie plate with olive oil cooking spray. Lay a sheet of phyllo in plate and press so it takes the shape of the plate. Spritz with more cooking spray and sprinkle a little cinnamon sugar over surface. Repeat process with 3 more sheets of phyllo dough, changing the angle that you drape them to cover entire pie plate. Fold in the overhanging dough and pinch to form a haphazardly ruffly edge. Bake for 10-12 minutes (until golden), remove from oven and set aside until filling is ready to hop right in.
2. While crust is baking, toss apple slices with flour, lemon juice, sugar and spices and mix until thoroughly coated.
3. Layer apples in prepared crust. Layer 4 more sheets of phyllo on top of filling, adjusting angles for coverage and spritzing with olive oil spray between each layer. Pinch in the “hang-down” yet again to form another ruffly crust. Cut 4 small triangles in top crust to let the steam escape and for good lookingness and authenticity purposes. Bake at 350ºF for 45 minutes or until top is golden brown.
-too much filling for your crust? Me too! That’s what the extra phyllo is for. Cut a sheet of phllyo in half. Spritz with olive oil spray. Place 2-3 apple slices at the bottom of the sheet, tuck in edges and roll-up into an adorable little package of love. Repeat with remaining apple slices and bake right along with your pie. I like these bite-sized beauties as much as the pie itself.