2 C all-purpose flour
1 tbsp sugar
1 tsp salt
½ C vegan shortening (Earth Balance or Crisco)
1 tsp apple cider vinegar
½-3/4 C very cold water
2 Granny Smith apples, peeled, cored, and sliced very thinly (1/8-inch or less) *NOTE: slice after preparing dough, to keep them from browning excessively.
2 tbsp light brown suagr
¼ tsp ground cinnamon
6 tsp apricot preserves (yes, go and get this rather than subbing for whatever jelly you have because this is the perfect tart flavor)
In a large mixing bowl, combine the flour, sugar, and salt. Add the shortening in three batches by the teaspoon, but you don’t need to be precise about this – you just want to add it in small chunks. Cut the shortening into the flour with each addition, until the dough is crumbly and pebbly.
In a measuring cup, combine the vinegar with ½ C of cold water. Add the diluted vinegar to the flour mixture in three batches, gently mixing it into the dough with a fork, until the dough holds together when pinched. If need be, add up to ¼ C more water.
Gather the dough into a ball and knead gently a few times until it holds together. Form again into a ball, and flatten slightly into a disk. Wrap in plastic wrap and place in fridge for about 30 minutes. If you refrigerate longer, that is fine; but in that case you might need to leave it out for 15 minutes or so until you can easily roll it.
In a small bowl, mix the brown sugar and cinnamon. Slice the apples now. On a clean, floured surface, roll out the dough into a 12×15-inch rectangle that is ¼-inch thick. Use a knife to cut four 8-inch hearts from the dough, then use the scraps to create 2 more hearts. Place on a greased baking sheet. Roll in the edges of the heart to create a rimmed crust. Now, take a butter knife and score the rolled edges on a slight diagonal to create a pretty design. “Score” means to press gently with the knife’s edge. This not only makes the crust pretty, it also secures the rim in place.
Spread a teaspoon of apricot preserves in each crust. Starting from the top, place four apple slices on both sides of the heart, slightly overlapping, to create a fan effect. Place the apples so their curved edge matches the heart’s curves on top. There might not be room, and you’ll have to press the apples slightly into the edges – and that’s fine. Brush with a bit of canola oil to keep the apples from drying out, and sprinkle with the brown sugar mixture.
Bake at 425* for 25-30 minutes, until the edges of the crusts are golden brown. Serve warm. A scoop of vanilla ice cream would not be a bad idea.
Credit: Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero