Apple Berry Pie

Having grown up eating apple-berry cobbler, apple pie is in my opinion, missing something. Any berries work in the pie, but I prefer something sour such as raspberries or cranberries to offset the sweet apples.

Ingredients:

1 Recipe Buttery Pie Crust

Filling:

2 C fresh or frozen berries (about 10 oz)

4 Granny Smith apples, sliced into small chunks (peeling optional)

2 tbsp fresh lemon juice

2/3 C sugar

3/4 tsp cinnamon

big pinch of nutmeg

4 tbsp cornstarch

Topping:

2 tbsp almond milk

1 tbsp sugar

Mix together all filling ingredients in a large bowl. Fit the bottom of a pie dish with crust. Pour in filling. Cover with another crust. Make lattice, slits, or shapes in the top layer to allow steam to escape. Brush with almond milk, sand with sugar. Bake at 425* for 20 minutes. Lower heat to 350* and continue to bake for 35 to 40 more minutes, until the filling begins to bubble. Cover the pie edge with tinfoil if it browns too quickly. Allow about 30 minutes to cool before serving.

 

Credit: Vegan Pie In The Sky by Isa Chandra Moskowitz & Terry Hope Romero

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