This Vegan Apple Pie is a classic Hungarian fall treat. It is made with a homemade flaky, buttery crust and lots of sweet, cinnamon-spiced apples. It is easier to make than you'd think, and the result is out-of-this-world delicious.
This Apple Pie is special to me because I grew up eating it. It's a childhood favorite and I'm so happy I was able to veganize the recipe. This is my grandma's tried and true recipe and with just a few substitutes I was able to make a vegan version of it that tastes just like I remember.
Let's get baking!
Ingredients:
dough:
250g / 1 cup + 2 tbsp cold vegan butter, cubed
400g / 3 cup + 1/2 cup all purpose flour
120g / 1/2 cup white cane sugar
7g baking powder
7g vanilla sugar, optional
3-4 tbsp vegan sour cream *
pinch of salt
filling:
2 kg honey crisp apples, peeled and grated
4-5 tbsp white cane sugar, adjust as needed
2 tbsp cinnamon
zest of 1 lemon
1-2 tsp breadcrumbs
topping:
powdered sugar
Instructions:
To make the filling, peel and grate your apples, if you haven't done so already. Using your clean hands, squeeze out as much liquid from the apples as possible. Then place the squeezed apples in a separate bowl and set aside.
To make the dough, use a fine mesh sieve to sift the flour, baking powder, and sugar into a bowl. Add the cold vegan butter cubes and start incorporating it with the flour. You can use your clean hands or a pasty cutter. The mixture should have a sand-like, crumbly texture with no big butter chunks left.
Next, add 1-2 tablespoons vegan sour cream at a time and start kneading the dough, adding more vegan sour cream as needed. The dough should not be sticky. Divide the dough into 2 equal size balls and place them in the fridge to chill for at least 30 minutes.
Roll out both dough balls on a clean, lightly floured worksurface or in between 2 pieces of parchment paper to fit the size of your baking dish. The baking dish you use should be a deep dish, not just a flat baking sheet. I used a 30x20 cm baking dish.
Carefully transfer the rolled out dough to the bottom of the parchment-lined baking dish. Sprinkle the breadcrumbs across the dough. (This is just to soak up any remaining liquid from the apples while baking.) Then start adding the grated apples in an even layer. Top the apples with sugar, cinnamon, and lemon zest before placing the other rolled out dough on top.
Brush the top with plant-based milk, if desired, and bake for 30 minutes or until golden brown and bubbly.
Let the apple pie cool down before slicing. Dust with powdered sugar and enjoy!
Notes:
* If you don't have access to vegan sour cream, you can use Greek-style unsweetened plain vegan yogurt, or ice-cold water to make the dough. However, this recipe is traditionally made with sour cream and I haven't tried it with water, but a thicker unsweetened plain vegan yogurt should work as well.
Ran out of powdered sugar? Don't worry you can make your own! To make powdered sugar, all you need is some white sugar. Using a blender, blend the sugar for a few seconds and you're done!
I like to prepare the filling first, but you can prepare the filling while the dough is resting in the fridge.
Did you make this recipe? Tag me on Instagram @plantiful_life_ and leave a comment below!
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