A New Life, Dying Leaves, and Apple Cindy's

It has been nearly a week since we moved to Seattle.  We are modern pioneers, following the opportunities of an uncertain future.  The ultimate test of flexibility.  Our lives currently consist of partially unpacked boxes and creatively placed furniture being used against the manufacturer's intentions.  The fact that no amount of sweeping will get rid of the fine granules of cat litter that our orange tabby (Niles) enthusiastically kicks out of his litter box in the bathroom will not get to me.  Crunch, crunch.  Life is good.

This is my first autumn as a vegan.  My heart gives an excited leap every time I see a bright yellow or red leaf poking defiantly out from an innumerable cluster of green siblings.  It's been rainy every day and chilly in the evenings, and my mind is on comfort food;  mac'n'cheese, lasagna, rice bakes, roasted vegetables, and apple pie. Waking up this morning to an impenetrable white fog, I knew I had to harness the healing warmth of the oven (can you hear the raw foodists screaming?).  We all needed it, too.  Even Niles seemed particularly droopy today.

The fix: a variation on a childhood favorite--my mother's apple pie.  She actually created something that approximated apple turnovers one time and served it to her friends under the name "Apple Cindy's."  It's totally just an apple turnover recipe, but who am I to go against the infinite wisdom of the matriarch?  That's right.  Not gonna happen.  

Apple Cindy's

Crust:

1 cup organic whole wheat flour
½ teaspoon sea salt
¼ cup cold Earth Balance® soy-free margarine (this ensures a flaky, pastry-like crust)
5-6 tablespoons cold water

Filling:

1 large organic Granny Smith apple
2 tablespoons organic, unbleached pure cane sugar
1-2 teaspoons cinnamon (I prefer more cinnamon than most people, so adjust to your taste)
¼ teaspoon nutmeg
A pinch of sea salt
A pinch of organic whole wheat flour

Preheat oven to 400 F.
 

Lightly oil a cookie sheet.
 

In a medium sized bowl, combine the flour and salt.  Add the cold margarine and use a potato masher to combine until the margarine becomes the size of small peas.  Then, one tablespoon at a time, start adding cold water.  The dough shouldn’t be so wet that it’s sticky, but it should hold its shape when you form it into a ball.  Lightly flour a cold cutting board or counter surface.  I actually used our pizza stone for this!  Divide the ball of dough evenly in half.  Using a rolling pin, roll each half out until the dough is approximately ¼-½ inch thick. 

Peel, core, and slice the apple into a small bowl.  Toss the sugar, cinnamon, nutmeg, sea salt, and whole wheat flour on top.  Use a fork or spoon to thoroughly coat the apple slices.  Set aside.

Fill a little glass with cold water and, using your pointer and middle fingers, dab a little water on the outside edges of the crust.  Then, spoon out half of the apple mixture on the bottom half of each crust.  If you’d like, add a dollop of Earth Balance® to the top of each apple heap.   Fold the bottom half of the crust over the apples and press it into the top of the crust.  I use a fork to “seal” the dough.  Use a knife to cut little holes into the top of your turnovers.  Sprinkle on some cinnamon and sugar.

Bake at 400 F for 25-30 minutes, being careful not to burn the crinkled edges.  

While you wait, brew a pot of tea.  Put on some Vivaldi.  Snuggle up to your special someone…or 

your favorite furry friend!  Autumn is almost here!!!!

Serves 2.

Variation: Add some dried fruit and nuts to the filling!  I would have if I'd had some on hand.  Next time!