Vegan Mofo recipe: Too Easy Apple Pie

2011 has been a spectacular year for apples in NY state.  It is ridiculous how many apples I've been given this year- thanks to my sweet neighbor:)  So, what's a girl to do with 8 bags of apples?  Make apple pie, of course.  

So far I've made two different types of apple pie in the last week.  The traditional pie with two crusts and a crustless graham cracker crust pie.  This pie crust was on sale and I have too many apples to contemplate making crust, so I went for pre-made this time.  As you can tell, I did feel a twinge guilty about not creating my own crust from scratch.  It is vegan, however:)

Too Easy Apple Pie

Graham Cracker Pie Crust

9 inch pie dish (not deep)

About 10-15 peeled apples

1/2 cup brown sugar

1/4 cup vanilla soymilk

3 T Earth Balance margarine, chopped in large pieces

olive oil spray

1 tsp. cinnamon

dash nutmeg

1 tsp. lemon juice (or lime)

Core and slice (1/3 inch slices) enough apples to make a heaping mound of apples in pie dish.  Stir together apples, brown sugar, soymilk, 2 T margarine, cinnamon, nutmeg and lemon juice in large bowl.  Spray pie dish with olive oil and then deposit pie crust, making sure to cover dish and sides with graham cracker crumble.  Add apple mixture and place rest of margarine in little bits on top of apples.  Cover with aluminum foil and bake 20 minutes at 350 degrees.  After 20 minutes remove cover, gently stir apple mixture without disturbing crust and bake until apples appear well cooked.  Let sit at least 10 minutes before serving.