Recipe⌗

Source : Vegan Apple Pie - Tasty

This took about 3 hours and a half to make (I was really slow). It’s enough for at least 5 people, and isn’t easy, but isn’t hard to make.

Ingredients⌗

  • 310g all-purpose flour (and a little bit extra if the dough gets sticky)
  • 400g + 1 tablespoon + 1 teaspoon organic sugar
  • 1 + 1/2 teaspoon salt
  • 225g vegan butter (cubed and chilled)
  • 6 tablespoons of ice water
  • 7 apples (I only used 5)
  • 1 lemon, zested (I didn’t put this in)
  • 1/2 lemon, juiced (I used a tablesppon of lemon juice)
  • 5 tablespoons cornstarch
  • 1 tablespoon coconut oil + 1 teaspoon
  • 4 teaspoons cinnamon

Steps⌗

  • In a large bowl, combine the flour, sugar (a tablespoon) and salt (a teaspoon).
  • Add the cubed butter, bit by bit, using a fork to work it into the flour until it breaks down.
  • Gradually add the ice water and mix until the dough can be pressed together.
  • Divide the dough in two parts, and shape them into discs. Wrap them in plastic and put them in the fridge for one hour.
  • Preheat the oven to 180°C.
  • Peel and core the apples, then cut them into thin slices. Put them in a large bowl and add sugar (200g), the lemon zest, cornstarch, lemon juice, 1 teaspoon of coconut oil, 1/2 teaspoon salt, and 3 teaspoons cinnamon. Toss until the apples are well-coated.
  • On a lightly floured surface, roll both of the discs of dough to about 2cm thick. Transfer one to a greased 20cm pie dish, and gently press against the bottom and sides. Trim the excess dough around the edges, then prick the bottom of the pie crust all over with a fork.
  • Pour the apples into the dish, and cover with the top crust. Trim the excess dough around the edges, then crimp the top and bottom crusts together with a fork.
  • Brush the top of the crust with a tablespoon of coconut oil, sprinkle a teaspoon of sugar and cinnamon.
  • Cut 4 vents in the top crust.
  • Bake for one hour, until the crust is starting to turn golden brown.

Results⌗

It was delicious, altough really heavy. Maybe there was too much sugar this time, I’d also like to try to perfect the top crust. The biggest pain point I can find is that it takes way too long to make - I spent almost the whole afternoon making it (because I’m still really slow at cooking).

Overall, I’d give it a 4.75/5.