Vegan apple pie

Votes: 5

Time: 2 hours 20 minutes
Complexity: easily
Servings: 8 - 10

Vegans can also indulge in this apple pie, which is just as delicious as a traditional American pie. Unrefined extra virgin coconut oil is an excellent substitute for butter in the crust and filling. Use three different apple varieties for the filling, each with a different softness and balance of tartness and sweetness. This will give it a richer, more textured flavor. Season the filling with pie spices and assemble the pie using two layers of dough. Once the pie is ready, let it cool completely so the filling holds its shape. This pie is absolutely delicious!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

3 cups of premium flour + extra for work
2 tbsp. granulated sugar
2 tablespoons white vinegar
Fine salt
1 cup unrefined extra virgin coconut oil
8-10 tbsp. ice water
Special equipment: deep pie dish with a diameter of 24 cm.

Filling

1.8 kg assorted apples (8-9 pcs.), such as Golden Delicious, Granny Smith and McIntosh
2/3 cup granulated sugar + extra for sprinkling
2 tablespoons freshly squeezed lemon juice
4 tablespoons unrefined coconut oil
3 tbsp. flour
1 teaspoon ground cinnamon or apple pie spice
1/4 teaspoon fine salt
2 tablespoons unsweetened almond or soy milk

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, coconut oil, almond milk, soy milk, lemon juice, apple pie seasoning, apples

Cooking the dish according to the recipe:

DoughPlace the flour, sugar, vinegar, and 0.5 teaspoon of salt in the bowl of a food processor and mix well. Add the coconut oil with a small spoon and mix until the oil is the size of peas. Add 8 tablespoons of ice water and mix again. Press the dough in your hand; it should hold its shape. If the mixture is very crumbly, mix in another 1-2 tablespoons of ice water.
Divide the dough into 2 pieces, form into 1cm thick discs, wrap in plastic wrap and refrigerate for at least 1 hour or overnight.

FillingMeanwhile, peel and core the apples and cut into 1-cm-thick slices. In a large bowl, combine with the sugar and lemon juice. Melt the coconut oil in a large skillet over medium-high heat. Add the apples and cook, stirring, until the firmer apples are softened but still hold their shape, about 12 minutes.
Add flour, cinnamon or apple pie seasoning and 1/4 teaspoon salt, stir. Remove from heat and cool completely (the filling can be prepared in advance, covered, and stored in the refrigerator for up to 2 days).
Pie: To make the dough easier to roll out, it should soften slightly at room temperature (this may take approximately 20 - 40 minutes depending on the temperature in your kitchen).

On a lightly floured surface or between two pieces of floured parchment or waxed paper, roll out 1 disk of dough into a 32 cm (12 in) circle. If the dough becomes too warm, refrigerate it until firm. Place the dough in a pie pan. Spoon the cooled filling over the top, heaping it lightly in the center.
Roll out the remaining dough disk into a 12-inch circle; place it over the filling and press the 2 dough layers together at the edges. Fold the overhanging dough under and pinch to seal. Brush the top and edges of the pie with almond milk and sprinkle generously with sugar. Prick the top of the pie with a knife (or make decorative slits) several times to allow steam to escape during baking. Refrigerate for at least 1 hour.
Position an oven rack in the lower third of the oven, place a baking sheet on the rack, and preheat the oven to 220°C (425°F). Preheat the oven for at least 30 minutes. Place the pie on the hot baking sheet and reduce the oven temperature to 190°C (355°F).

Bake until the pie is golden brown and the filling is bubbly, 1 hour to 1 hour 20 minutes, rotating the pan as needed (cover the edges with foil if they are browning too quickly). Transfer the pie to a wire rack and cool until the filling is set, about 3 hours.