[vc_row][vc_column][vc_column_text]This recipe for vegan apple pie is quick, easy to make, and super tasty. For this cake we used a glass cake tray, 24cm in diameter and 3cm deep.
A real treat for cold autumn afternoons with a warm cup of coffee![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]INGREDIENTS
200g spelt flour
pinch of salt
1 vanilla pod (or 1 tsp vanilla essence)
1 tsp bicarbonate of soda
1/2 tsp cardamom
1/2 tsp cinnamon
50g plant based butter
1/2 banana (ripe)
100g agave syrup (or sugar)
roughly 1 kg of apples
agave syrup (or sugar) to taste
1 tsp cinnamon
60g dried fruit (i.e. currants or raisins)[/vc_column_text][/vc_column][vc_column width=”3/4″][vc_column_text]INSTRUCTIONS
First blind bake the bottom. Take the spelt flour, salt, vanilla (if using a pod), bicarbonate of soda, cardamom and cinnamon in a bowl, and mix.
In a plate, mash half a banana, and add the butter and the agave syrup (If you prefer to use sugar, you can substitute this with 130g of sugar). Add the vanilla essence if you are using that. Mix these wet ingredients, and add to the dry ingredients. Stir in well to form the dough. Leave the dough in the fridge for half an hour. If your dough is a little too dry (when using sugar for instance), add a little non-dairy milk of your choice.
Whilst waiting for the dough, prepare your apple filling. For this pie I used different types of apples: some sauce a little when cooking, whilst others remain nice and firm. Your filling will not only look more appealing, but it’ll give a better ‘bite’ to your pie as well! Put the apples in a pan with just very little water. You don’t want to add too much water, as you don’t want your filling to get runny. When the apples are nearly done, you can add currants or other dry fruits of your choice, and add the sugar or agave syrup to taste.
Pre-warm your oven to 200ºC (390º F). Grease a baking dish, and cover the bottom and sides with dough. Press firmly. Make sure not to make the bottom too thick. With a fork, prick little holes in the bottom and bake in the centre of the oven for 15 minutes until done and golden brown.
Take out the cake, and add the filling evenly to the warm cake bottom. Let the cake cool a little before serving. Bon apetit![/vc_column_text][/vc_column][/vc_row]