Normally, I like to write my blog posts first thing in the morning after I take a walk with the dogs, make some tea and breakfast, and tidy up a bit (I can’t work amongst messiness or knowing there are dirty dishes in the sink—I find it super distracting). Today, however, blogging got pushed back a bit because it was an exciting morning on the home/”I’m an adult” front: our dining table arrived! It’s our first legit table since, well, I lived at home with my parents. [I’m not counting the rickety two-seater Ikea tables we’ve had over the years.]
This means a few things:
No more eating meals hunched over a coffee table.
No more rickety Ikea tables.
No more hosting people at rickety Ikea tables.
We need chairs, and a rug, and art on the walls, and..
But we have a table!
And we have pie to eat at the table! Not hunched over a coffee table with dogs creeping in closer and closer, or standing in the kitchen scooping forkfuls over the sink (though there is something sort of fun and rebellious about that).
This was probably only my second or third time making a lattice pie crust and while I’m by no means a pro, it really wasn’t overly difficult. My easy vegan pie crust certainly helped, and I knew baking the pie in a skillet meant I could totally play up the whole “it’s a rustic pie” thing if I needed to.
Also: non-dairy vanilla ice cream + 3-ingredient caramel sauce will undo any minor crust mishaps. There are endless possibilities with that sauce and I’ve clearly made it my mission to explore a new one every week.
If you’ve been too intimidated to try your hand at pie or are simply looking for an approachable recipe, this skillet apple pie is for you.
Now I’m off to go do some silly smiling at my new dining table…and maybe eat a slice of pie to celebrate. Caramel apple pie for lunch?!
- 2 batches homemade vegan pie crust
- all-purpose flour for rolling out the dough
- ⅓ cup coconut sugar
- 2 tablespoons potato starch (cornstarch will also work)
- 1 teaspoon cinnamon
- ¾ teaspoon freshly ground nutmeg
- ¾ teaspoon ground ginger
- 2 teaspoons pure vanilla extract
- 9 medium apples, peeled and sliced ¼-inch thick
- juice from 1 small lemon
- 1 tablespoon vegan buttery spread
- 2 teaspoons cashew milk (or soy milk)
- 1 teaspoon vegan cane sugar
- non-dairy vanilla ice cream
- 3-ingredient vegan caramel sauce
- Preheat the oven to 375˚F.
- Lightly sprinkle a 9 to 10-inch cast iron skillet with flour and set it aside.
- Line the counter with parchment paper and lightly dust the paper and a rolling pin with flour. Roll out each ball of dough into a large circle to fit the skillet with about ½-inch extra around the edges. The dough should be about ¼-inch thick. Lay one round of the dough in the skillet.
- Whisk the coconut sugar, potato starch, cinnamon, nutmeg, and ginger in a large mixing bowl. Add the vanilla extract, sliced apples and lemon juice, and toss until evenly coated.
- Fill the skillet with the apples (it should be heaping, as the apples will cook down by about a third when you bake them. Sprinkle the buttery spread over the top in small dollops.
- Cut the remaining rolled out dough into strips and gently lay and weave them over the pie to create a lattice. Fold the edge of the pie crust inward and over itself, crimping it with your fingers. Brush the crust with the cashew milk and sprinkle it with sugar. Bake for 45-50 minutes. If you notice the edges of the crust browning too much (take a peek around the 25 minute mark), you can cover them with foil.
- Allow the pie to cool almost completely so the filling can thicken, then serve slightly warm. Top with a scoop of your favorite non-dairy vanilla ice cream and a spoonful of caramel sauce. Leftover pie can be covered and refrigerated. It will keep for 3-4 days.
skillet: lodge cast iron pre-seasoned chef’s skillet
Photography by Aaron Scott
Is there a particular furniture purchase that made you feel like “yes, I have arrived”?