VANILLA PROTEIN POWDER | FALL FRUITS | WARM AND DELICIOUS
Makes 10-12 servings
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INGREDIENTS: 
PIE CRUST:
- 2.5 cups All-Purpose Flour
- 1 scoop PROFI Vanilla Protein Powder
- 1 tbsp Sugar
- ½ tsp Salt
- ¼ tsp Cinnamon
- 1 ½ cup Vegan Butter, cold
- 3-4 Tbsp Ice Water
FILLING:
- 8-9 Medium Local Tart Apples
- 1 Lemon, juiced
- ½ cup Sugar
- 1 ½ tsp Cinnamon
- 3 tbsp Cornstarch
- ¼ tsp Nutmeg
STEPS:
- Core, and slice apples
- Toss apple filling ingredients in a saucepan and heat over medium heat for 5-10 minutes or just until the apples begin to soften, remove from heat
- Mix together the dry ingredients for the crust
- With a pastry cutter or food processor cut in the cold butter until the texture resembles that of sand
- Add the ice water 1 tbsp at a time until the dough just comes together
- Wrap in reusable wax paper or plastic wrap and allow to chill in the fridge for at least half an hour
- When ready roll out half the pie crust on a well-floured surface, to about ¼ inch thick
- Roll the crust onto your rolling pin and drape over a 9” pie tin
- Fill the tin with the apple filling so there is a nice big pile
- Preheat your oven to 425F
- Roll out the rest of the pie dough in the same manner as the first half
- Drape this over the apple pile, and crimp the edges together
- Cut vent holes into the top of the pie crust, brush with non-dairy milk or butter and sprinkle with coarse sugar
- Bake for 40-45 minutes or until the filling is bubbling and the crust is golden brown
- Allow to cool
- Top with vegan Ice cream and fresh ground cinnamon
Enjoy!
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