You can’t go wrong with a classic vegan apple pie.
Traditional, lightly spiced, deliciously sweet…this recipe just oozes simple, comfort food. It’s the ultimate humble apple pie!
We use British bramley apples, which are great for baking, and we bring them to life with a simple combination of cinnamon, nutmeg and allspice. If you can’t find bramley apples, you can use whatever apples you can find.
Don’t forget to check the labels when you buy sugar because not all brands are vegan. There are a couple of trusty brands in the UK, including Billington’s, which we usually go for.
Roxy & Ben
Humble Apple Pie
For the apples
- 10 bramley apples
- 1 tbsp vegan butter
- 100 g (3.5 oz) light brown sugar, plus extra for decoration
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp allspice
- 2 tbsp plain flour
For the pie
- 2 x 300 g (10.6 oz) sheets of shortcrust pastry
- 1 tbsp plain flour
- 1 tbsp light brown sugar
- 1 tbsp soya milk
- coconut oil, for greasing
- Remove the cores and peel the apples. Then slice the apples in half and cut each half into roughly half a cm thick slices.
- Place a large saucepan on a medium heat and add the butter.
- Once the butter has melted, add the apple slices, sugar, cinnamon, nutmeg, allspice and flour, and cook for 15 minutes, stirring frequently.
- Meanwhile preheat the oven to 180°C fan / 400°F and grease a 9" pie tin with coconut oil.
- Roll out the first sheet of pastry so it’s a couple of inches larger in diameter than the pie tin.
- Line the pie tin with the first sheet of pastry, pushing it into all the sides. Then use a knife to trim any excess pastry that hangs over the edges of the tin.
- Line the base of the pie tin with 1 tbsp flour and 1 tbsp sugar.
- Add the apple filling to the pie tin and level out the filling with the back of a spoon.
- Roll out the second sheet of pastry and lay it on top of the apples. Trim any excess pastry from around the pie tin, then pinch and crimp the edges of the pastry.
- Brush the pie with soya milk and top with a light sprinkling of sugar.
- Use a knife to make 4 incisions in the pastry so that the heat inside the pie can escape.
- Bake in the preheated oven for 60 minutes.
- Remove the pie from the oven and leave to cool for at least 30mins so the filling sets (the longer it cools the more it will hold together when you cut into it).
- Serve with a generous portion of vegan cream or ice cream.