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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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