A crunchy pastry basket filled with juicy sweet apples, this is my apple pie inspired by the epic one by Jenny Can Cook. No one can believe how quick and easy it is to make.
Pies are not a thing in Italy so they are something I discovered with infinite pleasure as an adult. I had my first one while studying in the States and it was love at the first bite.
I make it many times now following the recipe of Jenny Can Cook who I adore. Her recipes are really easy and remind me of my time in the US. It seems she is not actively posting new recipes anymore but so recommend checking her blog and YouTube channel.
This recipe is so dear to me that I had to share it here as well with tiny tweaks for an extra spicy filling.
It suddenly got really cold and I am craving everything apple and warm…apple pie is just the hug I need.
Get baking and in no time you’ll have a steamy hot pie to enjoy by yourself or share with friends if you are the generous type…did I mention that this pie happens to be vegan too?
Check out my other super simple pies: cherry pie and pecan pie. All vegan although no one will be able to tell.
Love,
Anna
Vegan Apple Pie
Course: Something SweetDifficulty: Easy6
servings25
minutes40
minutesA crunchy pastry basket filled with juicy sweet apples, this is my apple pie inspired by the epic one by Jenny Can Cook. No one can believe how quick and easy it is to make.
Ingredients
- Crust
375 g plain flour
15 g demerara sugar
1 tbsp ground cinnamon
5 g salt
110 g oat milk
80 g sunflower oil
- Filling
100 g demerara sugar
25 g plain flour
1 tsp ground cinnamon
1/2 tsp all spices
1 kg Bramley apples
0.5 kg Granny Smith apples
- Topping
1 tbsp oat milk
1 tbsp demerara sugar
Method
- Crust
- Combine all the ingredients into a big bowl and mix them with a fork and shape into a ball by hand.
- Divide the dough into 2 (one part twice as big as the other) and refrigerate for 30 minutes.
- Filling
- Peel and cut finely all the apples.
- Stir the apples with sugar, tapioca and spices.
- Pie
- Roll the bigger pastry ball, place into the greased pie pan. Patch if needed (no one will ever know!). Prickle its surface with a fork
- Transfer the delicious apple mix
- Roll the smaller pastry ball and top the pie. Pinch all the edges to make a cute decoration.
- Brush the top with milk and sprinkle with sugar.
- Make sure to cut a hole in the centre of the pie with a knife so the steam can go out and your pie won’t explode in the oven (this may or may not have happened to me).
- Bake for 50 minutes at 180 C and let it cool down for two hours.
Notes
- Check your pie in the oven after 30 minutes. If the edges are getting too dark, cover them with foil.
