Vegan and nut free apple pie

The humble apple pie… The first ever written recipe for this delicious dessert was about 1381 in Britain, printed by Geoffrey Chaucer. Even his recipe didn’t just have apple, it also included figs, raisins, pears and of course the pastry shell, but without any sugar. Other apple pies like the Dutch apple pies goes back to the 1600s.

Even though Apple pie’s place of origin was in England, when it comes to America apple pie is known to be as an unofficial symbol of the United states, and it is one of the most well-known comfort foods.

Today I decided to make one for the first time, adding my own little twist. The reason for this apple pie being dairy free, egg free and nut free is due to my brother as he is allergic to literally all of those.

20190316_183507.jpgI also decided to add some pastry braids, leaf designs and the Valknut which is associated with Odin. I wanted to incorporate my beliefs with my baking. It is up to you what you place as your designs, just keep in mind the thickness of the pastry and cooking time.

So, lets get right to it!

Ingredients

Crust

304g Plain flour/All purpose flour
255g Vegan butter (On this occasion I used Vegan Vitalite)
1 1/2 tbs Sugar
1 1/2 tsp Cinnamon
1 tsp Salt
6 – 10 1/2 Ice cold water

Filling

5 cups apples sliced ( I used Bramley apples)
1 tbs Lemon juice
2 cups of water
1/2 cup of brown sugar
1/4 cup of white sugar
3 tbs of cornstarch/cornflour
1 1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of salt

If you’re a fan of vanilla like me just add a couple of teaspoons (to taste) in as well just for that hint of vanilla but nothing too major, be it in the crust or the filling mix.

Instructions

Crust
I. Get a large bowl and combine flour, sugar, cinnamon and salt and combine.
II. Feel free to use a pastry cutter, forks or even your fingers for this bit. Cut the cold butter into the flour mixture, until you have a crumbly flour mixture, similar to breadcrumbs.
III. Add the ice cold water one tablespoon at a time to flour mixture until you get a form-able dough.
IV. Flour up a kitchen surface and gently form the dough into a ball. Once that part is complete, cut the dough ball into 2 separate pieces, since the bottom of the crust will be slightly larger I would maybe cut 2/3 of the dough ball and then wrap in cling-film and place in the fridge to chill for a minimum of 45 mins.

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Filling
I. Grab your apples, slice them up and place in a bowl. Don’t forget to add a tablespoon or 2 of lemon juice to keep them from browning and set aside.
II. In a large saucepan add white sugar, brown sugar, cinnamon, nutmeg and cornstarch/cornflour, salt and 2 cups of water. Mix together till combined.
III. Heat up this mixture over a med to high heat, and keep stirring and mixing.
IV. As the mixture begins to bubble, reduce the heat to a medium-low and then add the apples and stir them in the mix to coat them.
V. Allow the apple mixture to simmer for around 10-15 mins, keep an eye on it of course and stir it every so often to prevent any possible burning to the apples and the mixture.
VI. Once the apples are slightly tender, remove from heat and allow to cool a bit while you prep your crusts.

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Assembling the pie
I. Preheat the oven to 205°C/ Gas Mark 6/ 400°F
II. Spray a 9″ apple pie dish with cooking spray and set aside.
III. Grab your two dough balls from the fridge.
IV. The bigger dough ball is for the bottom layer of the pie. Roll it out into a circle on a floured surface.
V. Drape the crust into the pie pan and gently press in the the sides and bottom.
VI. Spoon in the apples into the crust, and reserve any excess of the apple mixture for serving.
VII. Do the same for the small piece of dough, feel free to get creative. The reason for the amount of pastry for the crust is to give you more flexibility as to what you can do.
VIII. Drape it over the top of the filled pie and trim the edges of excess crust and press the top layer of pastry with the bottom crust.
IX. Make a couple of cuts or designs into the top of the pie to let it vent as it’s baking.
X. Brush the top of the pie with some soya milk (Alpro Soya) or other dairy free milk.
XI. Place the pie to back in the pre-heated oven for around 45 – 55 mins.
XII. Once taken out of the oven allow it to set for a few hours before serving.

P.S. It is best to serve it warm with either vegan whipped cream or even some vegan ice cream (like Swedish Glace ice cream.) You can choose whether to reserve the extra sauce you have spare as well, just drizzle it on top.

Hope you enjoy this dish and hope it will help anyone who may be out there hunting for various recipes for someone close that may have a variety of severe allergies.

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