Apple Pie

Difficulty: Medium-Difficult

Serves 8-10

Ingredients

Pastry

  • 3 1/3 cups plain flour
  • 1/3 cup caster sugar
  • 1/4 teaspoon salt
  • 1/2 cup vegan margarine
  • 1/4 cup almond milk

Filling

  • 8 large granny smith apples
  • Juice of 1 lemon
  • 1/4 cup vegan margarine
  • 1/2 cup caster sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoons ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons demerara sugar

Coconut Cream

  • 1 270mL can coconut cream
  • 1/4 cup icing sugar
  • 1 teaspoon vanilla extract

Method

  1. Pop the can of coconut cream in the fridge over night, upside down.
  2. Start with the pastry. In a food processor, process the flour, sugar, salt and vegan margarine until it resembles breadcrumbs.
  3. Add the almond milk and process until a dough is formed.
  4. Tip the dough out onto a lightly floured surface and knead gently. Roll into a ball, wrap in cling wrap and refrigerate for at least an hour.
  5. While the pastry is in the fridge make your filling.
  6. Peel and chop the apples into bite-sized chunks. As you go, squeeze the lemon juice on the apple so it doesn’t brown.
  7. In a large saucepan, melt the vegan margarine and sugar on medium heat.
  8. Once the margarine has melted, add the apple, cinnamon, nutmeg and cloves.
  9. Coat the apples with the margarine and sugar mixture and allow to cook until the apples have softened, about 10 minutes. Allow to cool.
  10. Grease a 24cm pie dish.
  11. Remove the pastry from the fridge and cut 2/3 off. Roll the bigger chunk into a ball and on a lightly floured surface, roll it out into a circle, about .5cm thick.
  12. Gently transfer the pastry to the pie dish, cut off any overhanging pastry with a sharp knife and add it to the remaining pastry.
  13. Add the filling with a slotted spoon, leaving the liquid behind.
  14. Roll the remaining pastry into a circle about .5cm thick.
  15. At this stage you can either lay the the pastry on top and crimp or cut into 3cm strips and make a lattice pattern on top of the pie.
  16. Sprinkle with the demerara sugar and place in the fridge to chill for half an hour.
  17. Preheat the oven to 180°C.
  18. Once preheated, pop the pie in the oven for 45 minutes or until the pastry has browned.
  19. In the meantime, make your coconut cream by opening the can and tipping out the clear liquid that has risen to the top.
  20. Place the remaining cream in a bowl, sift in the icing sugar and vanilla. Whip in an electric mixer for 5 minutes or until whipped.
  21. Remove the pie from the oven. You can serve warm or allow the filling to thicken as it cools (this makes it easier to serve).

Chelsey