I was on Pinterest the other day looking for some DIY seasonal vegan recipes for my sad, MCAT-filled Christmas break, when I came across a phenomenal looking holiday cider. I thought to myself: “Wow…these ingredients sound like they would make an excellent pie,” and thus my idea for “Cider Pie” was born.
I had made an apple pie just the week before, and while I like the classic taste, I thought this original holiday treat could use a tangy makeover.
The added bonus of it being vegan not only allows more people to dig in, but also means it’s cholesterol-free. I’m vegan, so I only use vegan recipes, but if you aren’t yourself, try not to see the label “vegan” and think it’s not for you. It’s quite the opposite actually. “Vegan” just means it’s for everyone (unless, in this case, you’re gluten-free… I’m sorry. But have no fear, you can try this gluten-free crust recipe).
The tartness of the cranberry, the tang of the orange, and the perfect apple and cinnamon duo comes together to create the ideal holiday treat for the entire family—or just for yourself, no one’s judging. If you need extra help, you can learn to make a lattice top here (I just eye-balled it).
Cranberry Sauce
Ingredients
Instructions
Pre-heat oven to 400ºF.
In a medium sauce pan, combine the cranberries, tap water, and maple syrup. Bring to a boil, then reduce heat to medium-low while stirring occasionally until the cranberries have popped and the mixture has thickened (about 5-10 minutes).
Remove the cranberries from heat and stir in the orange zest and juice. Allow to cool a bit.
Apple Filling
Ingredients
Instructions
Peel and slice the applies into bite-sized pieces.
Toss the apples in with the cinnamon, salt, sugar, pumpkin pie spice, and flour.
Crust & Final Steps
Ingredients
Instructions
Whisk flour, salt, pumpkin pie spice, and cinnamon in a large bowl. Add the vegan butter and use a fork to combine until crumbly.
Add ice water 1 tablespoon at a time until dough forms (be careful…I used a bit too much).
Mold together with hands on a floured surface. Divide into 2 balls (one slightly bigger than the other).
Roll out the larger crust and drape over a standard pie pan and trim the extra dough hanging off.
Stir the cranberry sauce in with the apple filling and pour into pan on the dough (try and avoid any excess liquid from the apples). Then roll out the other ball of dough.
Cut the crust into strips and form a lattice top (it’s best to watch a video for this). Use your fingers to press down edges and water them (lightly). Sprinkle a generous amount of sugar and cinnamon on top (or go crazy and throw some brown sugar on too).
Bake for approximately 45 minutes (always be sure to check it!) or until golden brown. Let cool (3-5 hours…I was too eager to wait for this picture below but the filling will sit and your pieces will be much prettier). Enjoy!