Incredible Vegan Apple Pie - Rainbow Nourishments

Incredible vegan apple pie with just a few common pantry ingredients. Tastes like childhood and is as easy or complicated as you make it!

Prep Time20

Cook Time1

Total Time1 20

Cuisine: American, Vegan

Ingredients

Shortcrust pastry

▢ 2 ½ cups (310g) all-purpose plain flour, (note 1 for gluten free)
▢ 1 cup (225g) vegan block butter, or solid coconut oil (chilled, note 2)
▢ 3 tablespoons cold water, or as needed
▢ 2 tablespoons granulated sugar, or coconut sugar
▢ Pinch of salt, if using coconut oil

Pie Filling

▢ ~4 x (720g) cored apples, sliced thinly (note 3)
▢ ½ cup (95g) granulated sugar, brown sugar or coconut sugar
▢ 3 tablespoons (20g) cornstarch / corn flour
▢ 2-3 tablespoons lemon juice and zest, (approximately 1 lemon)
▢ 2 teaspoons ground cinnamon, or to taste
▢ 1 teaspoon ground nutmeg
▢ Pinch of salt

To glaze

▢ 1 tbsp maple syrup
▢ 1 tbsp water

Instructions

Preparing the pastry:

Mix all the pastry ingredients in a medium size bowl or food processor. If the mixture is too crumbly, add some extra water and mix until it becomes a pliable dough. If the mixture is too wet, add a little more flour and mix again. Divide the pastry into 2 balls, wrap or cover in an airtight container and chill for at least 30 minutes.

Preparing the filling:

Toss all ingredients in a bowl until combined and set aside.

Assembling the vegan apple pie:

Preheat oven to 180°C (350°F). Grease a 9 inch (23 cm) pie dish.
Remove the pie dough from the fridge. If the dough is too cold, allow it to come to room temperature for 30 minutes.
On a floured surface, use a rolling pin to roll out half of the pastry into a thin circle. It should be about 5 mm (¼ inch) thick. Transfer the pastry to your pie plate and press it against the base and sides to form a crust.
Trim off the excess pastry and prick the bottom with a fork. Set aside.
Layer all the apple pieces (and any excess juices) into the pie crust.
On a floured surface, roll out the remaining half of the pastry into a thin circle. Transfer the pastry to your pie dish for the top crust. If you'd like to create a lattice design, cut your pastry into 1.5 cm (~½ inch) strips and layer them on your pie (refer to the video for a visual guide). Trim off the excess pastry from the pie.

Glazing and baking your apple pie:

Combine the maple syrup and water in a small bowl. Brush the mixture on your unbaked pie.
Bake the pie for 1 hour or until the surface is golden and the apples are tender. If your pastry is browning too quickly but your apples are not tender, reduce the oven to 160°C (320°F) and/or cover with aluminum foil.
Slice and serve the apple pie with vegan ice cream, whipped cream or custard. Enjoy!

Notes

To make this apple pie gluten-free, use a good 1:1 gluten free all-purpose flour OR 1 ½ cups (150g) almond flour, ¾ cup (120g) gluten-free flour all-purpose flour and ¼ cup (40g) tapioca flour. If you use almond flour, your pie crust may brown quicker so just cover your pie with aluminum foil if needed.
If you only have access to vegan margarine/spread, use ¾ cup (170g) of chilled margarine, 2 ¾ cups (345g) flour and less or no water. Your pastry will be softer and more delicate.
Apples were weighed after they were peeled and cored. You can leave your apples unpeeled if you prefer.

Nutrition

Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!