Vegan Apple Cranberry Slab Pie

• Vegan

• Produce

  • 3 Apples
  • 1 cup Cranberries
  • 2 cup Raspberries

• Condiments

  • 12 tbsp Vegan margarine

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 3 1/8 cup Flour
  • 1/2 tsp Nutmeg
  • 1 tsp Salt
  • 13 tbsp Sugar
  • 1/3 cup Vegetable shortening

• Drinks

  • 6 tbsp Ice water
  • 1/4 cup Orange juice

Found on theveglife.com

Description

Directions

• To make the dough, I like to use a food processor and VERY cold ingredients. I pulse just until incorporated and then place in plastic wrap, chilling for a few hours. This recipe makes enough for two 10 rounds, but well be using a quarter sheet pan (or about a 9 x 13 baking pan would also work). Youll line the bottom and come up the sides about 1/2. Roll the rest for decorations. I used these fall cookie cutters (link in blog post).
• To create the filling, combine all ingredients in a saucepan and bring to a boil. Reduce heat to a simmer uncovered for 10 minutes or until apples are tender and juices are thickened. The juices will continue to thicken as it cools and I like to refrigerate to bring to its full thickening potential.
• Roll dough thinner than you would a traditional pie on a floured surface.
• Line the pan and come up the sides about 1/2.
• Spread the filling evenly over the dough.
• Using cookie or pie cutters, make shapes and place randomly over the filling, overlapping is fine.
• Lightly brush with almond milk and generously sprinkle with sugar.
• Bake at 375 degrees for about 30 minutes or until the crust is golden and crisp.
• Allow to cool slightly before serving.
• Serve with a scoop of vanilla almond milk ice cream. Store covered, at room temperature.
• To reheat, place in the oven or toaster oven.