Ingredients

2 1/2 cups (310g) all-purpose plain flour (see note 1 for gluten free)

1 cup (225g) vegan block butter or solid coconut oil (chilled, see note 2)

3 tablespoons (45g) cold water (or as needed)

3 tablespoons (40g) granulated sugar or coconut sugar

Pinch of salt (if using unsalted butter or coconut oil)

Approximately 4 apples (720g each), cored and thinly sliced (see note 3)

1/2 cup (95g) granulated sugar, brown sugar, or coconut sugar

3 tablespoons (20g) cornstarch or corn flour

2-3 tablespoons (30-45g) lemon juice and zest (about 1 lemon)

2 teaspoons ground cinnamon (or to taste)

1 teaspoon ground nutmeg

Pinch of salt

1 tablespoon (20g) maple syrup

1 tablespoon (15g) water

Instructions

Step 1: Preparing the pastry. In a medium bowl or food processor, mix the flour, vegan butter (or coconut oil), sugar, salt, and cold water. Add extra water if the dough is crumbly or more flour if too wet. Knead gently until pliable. Divide into two balls, cover, and chill for at least 30 minutes.

Step 2: Preparing the filling. In a large bowl, toss the sliced apples with sugar, cornstarch, lemon juice and zest, cinnamon, nutmeg, and a pinch of salt. Set aside.

Step 3: Preheat the oven to 180°C (350°F) and grease a 9-inch (23 cm) pie dish.

Step 4: Remove one dough ball from the fridge and let it sit at room temperature for 30 minutes if too cold. On a floured surface, roll out dough into a 5mm (1/4 inch) thick circle. Line the pie dish with this dough, pressing into the base and sides. Trim excess and prick the bottom with a fork.

Step 5: Layer the apple filling evenly into the prepared crust, including any juices.

Step 6: Roll out the second dough half into a circle on a floured surface. Place it over the apples as a top crust. For a lattice design, cut the dough into 1.5 cm (1/2 inch) strips and weave them over the filling. Trim excess pastry.

Step 7: Mix maple syrup and water in a small bowl. Brush this glaze over the pie crust.

Step 8: Bake for 1 hour or until the crust is golden and apples are tender. If the crust browns too quickly, lower oven temperature to 160°C (320°F) and/or cover the pie with foil.

Step 9: Allow the pie to cool slightly before slicing. Serve with vegan ice cream, whipped cream, or custard. Enjoy!

Tips & Variations

For a gluten-free version, use a gluten-free all-purpose flour blend as noted.

Chilling the dough well before rolling helps create a flakier crust.

Add walnuts or pecans to the filling for extra texture and flavor.

Use tart apples like Granny Smith for a balanced sweetness.

Try coconut sugar or maple syrup for a different natural sweetness.

FAQs

Can I make the pie crust ahead of time?

Yes, you can prepare the dough up to a day in advance. Keep it wrapped tightly in the refrigerator until ready to use.

What apples work best in this pie?

Tart apples like Granny Smith or a mix of sweet and tart varieties work best to give a balanced flavor and hold their shape during baking.

Dessert

Incredible Vegan Apple Pie Recipe

Introduction