Description:
This delightful vegan apple pie is a traditional dessert reimagined without butter, featuring a flaky crust and a warm, cinnamon-spiced apple filling. Perfect for gatherings or a comforting dessert at home, this pie showcases the natural sweetness of apples while maintaining the classic flavors you love. Serve it warm with a scoop of vegan ice cream for an extra treat!
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Ingredients:
For the crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup coconut oil (solid)
- 6-8 tablespoons cold water
For the filling:
- 6-8 medium apples (Granny Smith or your choice), peeled, cored, and sliced
- 1/2 cup sugar (adjust based on the sweetness of the apples)
- 2 teaspoons cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch (optional, for thickening)
Instructions:
- Make the crust: In a large bowl, whisk together the flour, salt, and sugar. Add the solid coconut oil and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
- Prepare the filling: In a separate bowl, combine the sliced apples, sugar, cinnamon, lemon juice, and cornstarch (if using). Toss until the apples are well coated.
- Preheat the oven: Preheat your oven to 425°F (220°C).
- Assemble the pie: Roll out one dough disc on a floured surface into a circle and place it in a 9-inch pie pan. Fill the crust with the apple mixture, then roll out the second dough disc and place it over the filling. Seal and flute the edges. Cut slits in the top crust to allow steam to escape.
- Bake: Bake in the preheated oven for 20 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 30-35 minutes, or until the apples are tender and the crust is golden brown. Let the pie cool before slicing.
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