½ tsp, divided
Vegan stick butter
3 Tbsp, chilled and cut into small pieces
Granny Smith apple
2 pound(s), peeled, cored, and thinly sliced (about 4 large)
Packed brown sugar
2 Tbsp, light-variety
- Preheat the oven to 375°F. In a medium bowl, stir together the flour and ¼ tsp salt. Add the butter; cut in butter using a pastry blender or your fingers until the mixture resembles coarse meal. Sprinkle the dough with 3 tbsp cold water and toss until moist; knead the dough in the bowl until it just comes together (add more water, 1 tsp at a time, if needed). Shape the dough into a 4-in disk. Place the dough between sheets of wax paper or plastic wrap; roll into a 9- to 10-in circle. Chill the dough until ready to use.
- In a large bowl, combine the apples, sugar, and cinnamon; toss well until evenly coated. Add the pomegranate seeds and toss gently to combine. Spoon the mixture into an 11 x 7–in baking dish coated with cooking spray.
- Cut the dough into 1-in-thick strips. Arrange the strips in a lattice pattern over the fruit. Coat the dough with cooking spray. Bake until the filling is bubbly and the dough is browned, about 45 minutes. Serve warm.
- Serving size: about 1/2 cup