4 smaller apples peeled, cored and sliced into ¼" slices
1cup sugar
2Tsp. flour
½Tsp. cinnamon
⅕TspNutmeg (optional)
1TbspLemon juice
¼Tspsalt
1packagerefrigerated pie crusts
1TbspSugar for sprinkling
2Tbsp Almond milkFor egg wash
1Tspagave nectar or maple syrup For this recipe I used agave nectar
Instructions
Preheat the oven to 425 degrees F.
Prepare pie crusts: Roll out 1 pie crust. Place 5" cast iron skillets upside down on pie crust and carefully cut out two circles ½" larger than skillet. (You will need the second pie crust for the top) Gently place pie crust in a skillet pressing into the bottom and up the sides.
In a medium bowl mix sliced apples, sugar, flour, cinnamon, lemon juice and salt. Toss to coat.
Divide apple mixture between skillets.
Take remaining pie crust dough and place it on top of the pie filling. Crimp or pinch the sides together to create a seal. Using the tip of a sharp knife, cut 3-4 vent slits in the center of each pie.
Brush with vegan egg wash (see above) over crust and sprinkle with sugar (optional). Place skillets on a baking sheet and bake in a 425 degree F oven for 20 to 25 minutes or until the crust is golden and filling is bubbly.
Serve warm or room temperature with your favorite vegan ice cream if desired.