Vegan Apple Pie - American Pie
A classic American apple pie made entirely dairy-free and egg-free: a flaky lattice-topped crust over green apples spiced with cinnamon, cardamom, anise and nutmeg. It takes about 2 hours from start to finish, including the hour the dough needs to chill.
Ingredients
- 1 Tbsp oil for brushing the pan
- 1 Tbsp dairy-free milk any variety, for brushing
- 1 Tbsp brown sugar for topping
- 2-3 Tbsp all-purpose flour for dusting
For the filling:
- 5 green apples peeled and sliced
- ¾ cup brown sugar
- ½ cup flour
- ¼ cup lemon juice
- 1 tsp cinnamon ground
- ½ tsp cardamom ground
- ⅓ tsp anise powder
- ⅓ tsp allspice ground
- ¼ tsp nutmeg ground
- ¼ tsp sea salt
For the dough:
- 18 Tbsp vegan butter chilled
- 2 ½ cups all-purpose flour
- 1 Tbsp sugar
- 1 tsp salt
- 1 tsp apple cider vinegar
- 10 Tbsp water iced
Instructions
- First, make the dough:
- Put the flour, vegan butter, sugar, salt and apple cider vinegar into a mixing bowl and mix until the butter is worked into the flour in small pieces. Add the ice-cold water a little at a time while mixing, just until the dough comes together into a ball.
- Knead the dough briefly by hand on a lightly floured surface. Form a ball, cover it with plastic wrap and refrigerate for 1 hour.
- Meanwhile, make the filling.
- In a large bowl, add all the filling ingredients and give them a stir to mix well. Set aside.
- Preheat the oven to 180°C (350°F).
- Brush a pie pan with a little oil. Set aside.
- Take half of the dough and roll it out into a disk on a floured surface with a rolling pin. To make the process easier, lightly flour the top of the dough and the rolling pin as well.
- Transfer it to the pie pan, press it gently into the base and sides, and trim the excess dough from the edges.
- Add the apple mixture and spread it evenly over the pie crust.
- To make the top layer, knead the second half of the dough and roll it out into another disk.
- Cut it into strips with a sharp knife.
- Arrange the dough strips on top of the pie in your favorite lattice design.
- Seal and crimp the edges with a fork.
- Brush the top with a little dairy-free milk and sprinkle with the brown sugar.
- Bake for about 45 minutes, or until the crust is golden on top.
Notes
The flour in the filling thickens the apple juices as the pie bakes, so let the pie cool for at least an hour before slicing - cutting it hot will make the filling run. Store leftovers covered at room temperature for up to 2 days, or in the fridge for up to 4 days, and warm the slices briefly in the oven to crisp the crust back up.