Vegan Apple Pie
This vegan apple pie is a celebration of flavors and textures, providing the perfect balance of sweet and tart with the apples.
Equipment
- Mixing Bowl
- Pie Dish
- Saucepan
- Rolling Pin
Ingredients
Ingredients
- 250 ml Soda Water
- 120 ml Non-Dairy Butter plus extra for greasing
- 150 g Granulated Sugar
- 1 teaspoon Lemon Juice
- 0.5 teaspoon Pure Vanilla Extract
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking Powder
- 500 g All-Purpose Flour
- 5-6 medium-sized Apples peeled and sliced, preferably a mix of tart and sweet
- 1 teaspoon Ground Cinnamon
- 0.25 teaspoon Nutmeg optional
- 2 tablespoons Cornstarch or Flour for thickening the filling
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking powder.
- Melt the non-dairy butter in a small saucepan or microwave until just melted, but not bubbling.
- Pour the melted butter and soda water into the dry ingredients. Stir gently until the mixture begins to come together.
- Knead the dough lightly on a floured surface just until smooth. Be careful not to overwork the dough.
- Divide the dough in half and shape each half into a disc. Wrap them in plastic wrap and chill in the refrigerator for at least 30 minutes.
- While the dough chills, peel and slice your apples. Toss the apple slices with lemon juice, ground cinnamon, nutmeg (if using), and cornstarch.
- Let the apple mixture sit for about 15 minutes, allowing the flavors to meld.
- Preheat your oven to 190°C (375°F). Grease a 9-inch pie dish with a little melted non-dairy butter.
- Roll out one of the chilled dough discs on a floured surface until it’s large enough to cover the bottom and sides of the pie dish. Transfer the dough to the dish and gently press it into place.
- Fill the crust with the apple mixture, spreading it evenly.
- Roll out the second dough disc and lay it over the apples. You can either leave it whole with slits for steam to escape or cut it into strips for a lattice topping.
- Press the edges together and trim any excess dough. Crimp the edges with your fingers or a fork for a decorative touch.
- Brush the top of the pie with a little non-dairy butter for extra shine.
- Place the pie in the preheated oven and bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
- Remove the pie from the oven and let it cool for about 30 minutes before slicing.
Notes
Store leftover vegan apple pie covered in the refrigerator for 3-4 days or freeze for up to 3 months.