Add demerara sugar and swirl the pan to mix it all together. Set aside to cool
To make the pie filling
Peel the Fiji apple and the granny Smith apple
Cut them into thick wedges
In a large bowl, add the chopped apples
Add pumpkin pie spice and ground cardamom
Add the brown sugar, lemon juice and coconut oil
Toss it well so that all the apples are coated with the pumpkin pie mixture
Add pecan pieces (see notes)
Once the cast iron has cooled enough, gently place the pie crust in it
Press down on the pie crust gently so that the butter mixture comes up along the sides of the cast iron pan
Add the apple mixture to the pie in the cast iron pan. Make it level so that the apples are not sticking above the pan
Place the top pie crust on the cast iron pan. Cut a few slits on top to let air escape
Make the basting liquid
In a small bowl, make the butter mixture to brush on top of the pie. Melt the butter and sugar
Add a pinch of cinnamon and mix well
Brush the top of the pie with the melted butter.
Brush the edges with almond milk too. It will make them crispy
Baking the pie
Place the pie in the 350° pre-heated oven on the bottom rack.
Place an empty tray at the bottom of the cast iron pan to catch all the juices that come out of it.
Bake for about 1 hour. I basted the top again at about the 30 min mark.
Turn the oven to broil mode and broil for 10 min (see notes)
Remove from the oven and let it cool for 30 minutes to an hour. Serve immediately or refrigerate it.
Notes
- Pecan pieces are optional, but, I highly recommend it. It adds a nice crunch to the apple pie.- Why broil? This is optional, but, I like it because it browns and crisps the top of the pie.
Nutrition
Calories: 944kcal
Keyword cast iron apple pie, how to bake a vegan apple pie, Vegan Thanksgiving Recipes