Upside Down Vegan Apple Pie (In French)   
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(For all ingredients, please use organic versions if available)

1½ cups flour
½ cup margarine or vegan butter
Vanilla soy milk (or rice milk or water)
Firm apples
1–2 tablespoons cane sugar
Vanilla extract (optional)
1–2 pinches salt, if using unsalted butter

  1. Start with the dough, put 1½ cup of flour in a bowl.
  2. Add in ½ cup of margarine. Mix them with the fingertips quickly so that they will well blend without over mixing.
  3. The margarine should be cold, otherwise, the dough will be difficult to work.
  4. To make the dough stick together, add gradually a bit of soy milk. Add in bit by bit while keep mixing so that the dough don’t get too wet.
  5. Mix it very well so that all the dough will get the moist.
  6. If the dough doesn’t stick too much to the fingers, then the dough is in the right consistency.
  7. Put the dough in the refrigerator or in a cool area covered with a tea towel so it will not dry for about 20 minutes.
  8. Meanwhile, heat the oven to 425°F or 220°C. When you put the pie in the oven, reduce the temperature to 350°F or 180°C.
  9. Grease the dish that is going to be used to cook the apples.
  10. When the dish is greased, add 1 to 2 tablespoon of sugar, and spread it around. It should be generous because there will not be anymore sugar than this. Since the apples should be caramelized, a generous layer of sugar should be put to cover the bottom of the dish.
  11. Peel the apples, cut it into quarters, remove the core, and lay the pieces very close to one another on the bottom of the dish. Keep doing it, until the bottom of the dish is full and covered with the apple pieces.
  12. When the dough is ready, sprinkle a bit of flour on the board to cover it and put some flour also on the rolling pin.
  13. Place the dough on the board and start rolling.
  14. Make a roll so that the dough can cover a little bit more than the dish.
  15. To lift and place the dough, fold the dough in four, lift it in one hand, unfold it on top of the dish, and tuck it into the sides. If there is too much dough, cut it and with the leftover, make little tarts as a treat.
  16. Make a few holes on top to allow the steam to escape while the apples are cooking. So the dough does not puff up.
  17. Put the pie in the oven. After 25 minutes of cooking, check with the end of a knife if the dough is the right consistency and is well done. If it is still soft, leave for another 5 minutes. If it is starting to get hard and a bit golden, take it out of the oven.
  18. Remove the pie from the dish because the pie will be eaten upside down.
  19. There might be some pieces of apple that stayed stuck to the bottom, just put the apples back in their place.
  20. If you would prefer it a bit more caramelized, broil it in the oven for a few minutes.
  21. The pie can be eaten as it is or with a bit of ice cream.

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