8-ingredient vegan apple pie with a subtle pumpkin flavor made with pumpkin pie spice and pumpkin butter (or puree). The perfect, easy fall dessert.
Ingredients
US Customary – Metric
CRUST :
- 2 cups flour (I used 1/2 all-purpose unbleached, 1/2 whole wheat dough)
- 1 cc Sea salt
- 1/4 cc ground cinnamon
- 1/4 cc Pumpkin Pie Spice
- 3/4 cup cold vegan butter (shared)
- 2-6 tablespoon Ice water
FILLING:
- 4 1/2 – 5 cups sliced and peeled apples (I like a mixture of sour and sweet)
- 1/4 cc Sea salt
- 1/2 cc ground cinnamon
- 1/4 cc Pumpkin Pie Spice
- 1/3 cup Sugar (I used part brown sugar and part cane sugar )
- 2 soup Pumpkin Butter* (or puree under pumpkin and add some more sugar + cinnamon)
- 1 1/2 tablespoon < span class="wprm-recipe-ingredient-name">unbleached all-purpose flour
Instructions
- Preheat oven to 204°C and place for a a rack in the bottom third of your oven for optimal cooking.
- Prepare the filling by peeling and chopping the apples -large chunks or slices and toss with cinnamon, pumpkin pie spice, salt, sugar, pumpkin butter and unbleached flour. Set aside.
- For the crust, whisk together the flour, salt, pumpkin pie spice, and cinnamon in a large bowl. Then add the cold butter and mix with a cookie cutter or a fork until crumbly.
- Add ice water, 1 tablespoon at a time, until it forms a fluffy dough.
- Place on a floured surface and gently shape with your hands, touching as little as possible. Divide in half and make one (the bottom crust) slightly larger.
- Carefully spread the largest crust and only as much flour as use as necessary, and gently drape over a standard cake pan (mine is 9.5 inches) with a rolling pin for easy transfer. Leaving the edges overhanging, only cut off the areas with large excess and add them to the other crust.
- Topping too Add apples, reserving most of the excess liquid that has formed, then roll out the other crust.
- You can use the Cut the crust into strips and make a lattice (tutorial here), or just layer the whole crust over the apples for a traditional topping, in which case you’ll need more Poke small holes in your escape with a knife to let off steam.
- Use your fingers to curl the edges, and then lightly brush cakes with water or non-dairy milk and sprinkle liberally with sugar.
- Boil for 45-50 minutes or until golden brown. After 30 minutes, cover the edges with aluminum foil to prevent them from getting too brown.
- Let cool completely before cutting or filling unfolds – at least 3-4 hours. Best fresh, but will keep for a few days. Serve with Coconut Whipped Cream or your favorite whipped cream!
