Vegan apple pie
By Priyanka Prajapati
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Ingredients
Ingredients
2 Jus Rol shortcrust pastry sheets for a 9 inch pie tin
3-4 Braeburn or Grannysmith apples (I prefer Braeburn)
2 tbsp lemon juice
¾ cup white sugar
¼ cup brown sugar (I prefer muscovado)
¼ cup plain flour
2 tsp ground cinnamon
½ tsp ground nutmeg
2 tbsp vegan butter
2-3 tbsp vegan milk
Method
Method
Preheat the oven to 200°C.
Keep the pastry sheets ready, use one to line the pie tin.
In a small bowl mix sugars, cinnamon, nutmeg and flour.
Peel, core and slice the apples. Place in mixing bowl with lemon juice, mix well. Finally toss in the dry ingredients and mix to evenly coat the apples.
Place the apple mix in the pastry lined tin, evenly dot with vegan butter.
Cover with the 2nd sheet of pastry, press down and seal the edges, press gently with the underside of a fork to add a crimping effect. This step allows your creativity to shine through as you can design the top crust as you like (see attached photo).
Brush milk on top and pierce the top pie crust with a small knife to allow steam to escape while cooking (only if the top crust is fully intact with no room for steam to escape).
Bake at 200°C for 15 mins, then reduce the heat to 180°C and bake for 45 mins.
Serve hot with a scoop of vanilla vegan ice cream.
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