English apple pie recipes go back to the time of Geoffrey Chaucer (1343 – 1400) and still is a dessert of enduring popularity, eaten hot or cold, on its own or with whipped cream or ice cream. This vegan version is pure poetry, it’s crunchy, light, sweet but not too sweet, exactly what a real treat should taste like.
- 1 1/4 cups all-purpose flour
- 8 tbsp vegan margarine
- 2 tbsp light brown sugar
- 2 apples thinly sliced
- 1/4 cup light brown sugar
- 1/2 tsp cinnamon
- 1/2 lemon juice
- 1/4 cup raisins
- Place all the ingredients in a big bowl and mix it with a fork until the dough starts to clear the sides of the bowl and comes together.
- Divide the dough into two parts, one slightly bigger than the other and wrap it in cling film.
- Place both dough discs in the refrigerator for one hour.
- Mix in all the ingredients, stir gently and set aside for 15 minutes.
Putting the pie together
- Take the bigger disc from the fridge and roll it out to about 12 inches, using as much flour as you need to keep it from sticking on the surface. Keep moving the dough as you roll it to ensure it does not stick.
- Open the dough on a greased 8 inches round spring form pie pan.
- Pour the filling into the crust. Place the baking tray into the refrigerator while you prepare the top crust using the second disc of dough.
- Open the second disc, lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape.
- Sprinkle 1 tbsp of light brown sugar on the crust. This gives some additional sweetness and helps the crust to brown up.
- Bake it at 180c for 45 minutes or until golden brown.
Serve while still warm with vegan whipped cream or vanilla ice cream. Enjoy!
- Nut free
- Soya free