MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Brandy Apple Pie
Categories: Pies, Alcohol
Yield: 6 Servings

2 c All-purpose flour
1 ts Salt
2/3 c Vegan butter; chilled,
- cut into small pieces
1/4 c Ice water; or as needed
5 lg Granny Smith or
- other tart baking apples
1/2 c Natural sugar
1 ts Ground cinnamon
1/4 ts Ground allspice
1 tb Fresh lemon juice
1 tb Corn starch
2 tb Brandy

Combine the flour and salt in a food processor. Blend in the vegan
butter with short pulses until the mixture becomes crumbly. With the
machine running, add just enough of the water through the feed tube
until the dough just starts to hold together. Transfer to a work
surface, divide in half, and flatten to form 2 disks. Wrap in plastic
and refrigerate for 30 minutes.

Preheat the oven to 425?F. On a lightly floured work surface, roll
out 1 piece of dough to fit a 9" pie plate. Fit the dough into the
pie plate and trim and flute the edges. Roll out the remaining dough
for the top crust and set aside or refrigerate if you will not be
using it right away. Refrigerate the pie plate.

Peel, core, and slice the apples, and place in a large bowl. Add the
sugar, cinnamon, allspice, lemon juice, corn starch, and brandy, and
stir to mix well. Spoon the apple mixture into the prepared bottom
crust.

Place the top crust on the fruit, seal with the bottom crust, and
flute the edges. Use a fork or knife to create several steam holes in
the top crust. Bake for 10 minutes, then reduce the oven temperature
to 350?F and bake until golden brown, about 45 minutes more. Let
cool to room temperature before slicing.

Recipe by Vegan Planet by Robin Robertson

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