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Apple Pie with Crunchy Pecan Topping and Lime Glaze - RUNNER UP 



  • 1/2 cup Non-dairy, non-hydrogenated vegan butter (1 stick)
  • 3 tbsp Non-hydrogenated vegan vegetable shortening
  • 1-2/3 cup Unbleached all-purpose flour (8 oz. by weight)
  • 1 tbsp Sugar
  • 1/4 tsp Salt
  • 2 to 4 tbsp Ice water

Apple Filling

  • 6 each Granny Smith apples, medium (about 2 to 2-1/2 lbs by weight)
  • 6 each Fuji apples, medium (about 2 to 2-1/2 lbs by weight)
  • 1/3 cup Lime juice, freshly squeezed (about 3 juicy limes)
  • 1/3 cup Sugar
  • 2 tbsp Agave nectar
  • 4 tbsp Tapioca flour
  • 3 tbsp Unbleached all-purpose flour
  • 1 tsp Cinnamon
  • 1/4 tsp Salt

Crunchy Pecan Topping

  • 1/3 cup Non-dairy, non-hydrogenated vegan butter, softened
  • 1/2 cup Pecans, coarsely chopped and toasted
  • 2/3 cup Light brown sugar
  • 1/2 cup Unbleached all-purpose flour
  • 1/2 cup Multi-grain dry hot cereal mix (rolled grains)
  • 3/4 tsp Cinnamon
  • 1/4 tsp Nutmeg

Lime Glaze

  • 1/2 cup Powdered sugar
  • 1 to 2 tbsp Lime juice, freshly squeezed (about 1 juicy lime)
  • 1/8 tsp Vanilla extract
  • pinch Salt

Temperature: 375 ° F


1. Cut the vegan butter and shortening into small pieces. Pulse about 15 times in a food processor along with flour, sugar and salt until ingredients are incorporated. Add 2 to 4 tbsp ice water (amount will vary depending on kitchen temperature and humidity) and pulse until mixture holds its shape when a small amount is squeezed in fist. Let dough rest in refrigerator for 1 hour. 2. Preheat oven to 375°F. Roll out and press into a lightly greased 9" Emile Henry pie dish; crimp edges and dock bottom. Bake for 14 to 15 minutes or until crust is very lightly browned, then allow to cool for at least 30 minutes. 3. When crust has cooled, preheat oven back to 375°F. Peel and thinly slice apples (about 1/8" thick) and place in a large bowl. Gradually add 1/3 cup of lime juice to moisten apples while prepping to prevent browning. Add the sugar, agave nectar, tapioca flour, flour, cinnamon and salt and gently mix together well. 4. In a separate bowl, mix together all crumb topping ingredients well using a fork. 5. Fill cooled pie crust with apple mixture using a slotted spoon and your hands. Spoon the crumb topping evenly over the apples. 6. Place pie on a sheet pan and bake at 375°F. After 25 to 30 minutes, or when the topping and crust edges are browned, loosely cover the entire pie with aluminum foil, reduce the temperature to 350°F and bake for an additional 35 to 40 minutes. Allow to cool for at least 2 hours. 7. For glaze, sift powdered sugar into a small bowl. Add 1 tbsp of the lime juice and mix well. Gradually add additional lime juice, several drops at a time until desired consistency is reached. Add vanilla extract and salt and mix until incorporated. Pipe the glaze in a lattice pattern onto the cooled pie. I received my Emile Henry Pie Dish as a gift from Emile Henry when I entered the 2009 National Pie Championships. The quality of my apple pie has improved considerably since I started baking in my Emile Henry pie dish, and I hope to return to compete in the 2010 National Pie Championships. Thank you!

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