Gingerbread Apple Pie

From Vegan With A Vengeance. Can't decide between baking an apple pie or gingerbread? Here's the perfect combination!

• Ready In: 1 hr 5 mins
• Serves: 8-12
• Yields: 8-12 slices

Ingredients

• FOR THE CRUST

• 1 1⁄2 cups all-purpose flour
• 1⁄2 cup brown sugar
• 1  teaspoon ground ginger
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground allspice
• 1⁄2 teaspoon salt
• 1  teaspoon baking powder
• 1⁄2 cup margarine, softened
• 1  tablespoon molasses
• 2  tablespoons cold water

• FOR THE FILLING

• 2  lbs granny smith apples, peeled, cored, and thinly sliced (about 8)
• 1⁄2 cup brown sugar
• 1  teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground allspice
• 1⁄2 teaspoon ground ginger
• 1  pinch ground cloves
• 1⁄4 cup maple syrup
• 1  tablespoon canola oil
• 2  tablespoons tapioca starch or 2  tablespoons arrowroot

Directions

1. Preheat oven to 375°F.
2. MAKE THE CRUST: Sift together the flour, sugar, spices, salt, and baking powder.
3. Add the margarine one tablespoonful at a time and cut in with a pastry cutter, knife, or your fingertips.
4. Drizzle hte molasses and water over the dough, mixing with your fingertips until the crumbs of dough begin to cling together.
5. Set aside 1/2 cup of the dough. Gather together the rest of the dough and knead it into a ball. Press it evenly into the bottom and sides of a pie pan and bake for 10 minutes.
6. MAKE THE FILLING: While the crust bakes, combine in a mixing bowl all the filling ingredients except the tapioca starch.
7. Sprinkle the tapioca over the apple mixture and mix until the starch is dissolved.
8. ASSEMBLE THE PIE: Fill the pie crust with the apple mixture, and crumble the remaining 1/2 cup of dough over the filling.
9. Cover with foil and bake for 20 more minutes.
10. Remove the foil and bake 30 minutes more; the filling should be bubbling and the apples should be tender.
11. Serve warm or at room temperature.