Ingredients
8-10 medium large apples (enough for 6 cups of apple slices)
½ dl (¼ c.) sugar (a little more if the apples are sour)
¼ tsp cinnamon
1 ½ Tbsp cornstarch
1 Tbsp lemon juice
2 pie crusts
Instructions
Peel and slice the apples. My apple was cut into quarters, then slices were cut about ½ cm thick. Put the apple slices into a bowl with the sugar, cinnamon, cornstarch and lemon juice and stir until the apples are well coated. Fill one of the pie crusts with the apple mixture. It should be heaping in the middle because the apples will bake down.
Roll out the other crust and cut out shapes; arrange artfully on top of the apples. Bake at 220° C (425° F) for 10 minutes and then turn the oven down to 180° C (350° F). Continue baking for 30 to 45 minutes until apples are soft when poked with a fork, and crust is just golden.
Pie Crust
Ingredients
100 g (1 c.) all purpose flour
90 g (½ c.) whole wheat flour
½ tsp salt
75 ml (1/3 c.) mild olive oil
35 ml (2 ½ Tbsp.) soymilk
+ ½ or 1 Tbsp more as needed
Instructions
Sift the flour two times. Whisk in the salt. Pour in the oil and then the soymilk and mix together. If the dough seems dry, add a little soymilk. When the dough starts to form, place it on a sheet of baking paper and gently knead together. Form a ball. Roll out the dough between to pieces of baking papper of plastic. Place the dough in a pie form, crimp the edges and prick with a fork. Or for a prebaked pie crust: bake at 220° C (425° F) for about 15 minutes. Make sure not to burn it.