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

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!
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