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
- Pop the can of coconut cream in the fridge over night, upside down.
- Start with the pastry. In a food processor, process the flour, sugar, salt and vegan margarine until it resembles breadcrumbs.
- Add the almond milk and process until a dough is formed.
- 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.
- While the pastry is in the fridge make your filling.
- Peel and chop the apples into bite-sized chunks. As you go, squeeze the lemon juice on the apple so it doesn’t brown.
- In a large saucepan, melt the vegan margarine and sugar on medium heat.
- Once the margarine has melted, add the apple, cinnamon, nutmeg and cloves.
- Coat the apples with the margarine and sugar mixture and allow to cook until the apples have softened, about 10 minutes. Allow to cool.
- Grease a 24cm pie dish.
- 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.
- Gently transfer the pastry to the pie dish, cut off any overhanging pastry with a sharp knife and add it to the remaining pastry.
- Add the filling with a slotted spoon, leaving the liquid behind.
- Roll the remaining pastry into a circle about .5cm thick.
- 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.
- Sprinkle with the demerara sugar and place in the fridge to chill for half an hour.
- Preheat the oven to 180°C.
- Once preheated, pop the pie in the oven for 45 minutes or until the pastry has browned.
- In the meantime, make your coconut cream by opening the can and tipping out the clear liquid that has risen to the top.
- 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.
- 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).
