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Deep Dish Apple Pie

Apple pies come Europe, where they are popular in the Netherlands, England, France and Sweden. Pastry is generally used top-and-bottom, except with a deep-dish apple pie which has a top crust only. No pie is good for the figure, apple pie is just a little bit more guilt free than the rest.

Ingredients

Deep Dish Apple Pie - Pieter KotzéFor the pastry:
3 cups plain flour, plus more for rolling
2 Tbsp sugar
2 Tbsp white vinegar
Fine salt
1 cup organic coconut oil
8 to 10 Tbsp ice water

For the filling:
2 kg mixed apples (8 or 9), such as Golden Delicious
2/3 cup sugar, plus more for sprinkling (organic unrefined brown sugar)
2 Tbsp fresh lemon juice
4 Tbsp coconut oil
3 Tbsp plain flour
1 tsp ground cinnamon
¼ tsp fine salt
3 Tbsp soya milk
1 Tbsp of orange zest
½ cup raisins
½ cup of cashew nuts

Cooking Instructions

  • Line a 23 cm spring form pan out.
For the dough:
  • Put the flour, sugar, vinegar and 1/2 teaspoon of salt in a food processor, and pulse to combine.
  • Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size.
  • Add 8 tablespoons ice water, and pulse until evenly combined.
  • Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water.
  • Divide the dough between 2 large pieces of plastic wrap, pat one piece into a 2 cm thick disc, leave the other piece in the shape of a ball and chill for at least 1 hour up to overnight.
For the filling:
  • Meanwhile, peel and core the apples; cut into 1.5 cm thick slices. Toss with the sugar, raisins, nuts, orange zest and lemon juice in a large bowl.
  • Melt the coconut oil in a large pan over medium-high heat. Add the apples and cook, stirring occasionally, until the firmer apples soften but hold their shape, about 12 minutes.
  • Add the flour, cinnamon and 1/4 teaspoon of salt, and stir to combine.
  • Remove from the heat, and let cool completely.
  • The filling can be made up to 2 days ahead; cover and refrigerate.
To assemble:
  • To make rolling easier, let the dough in the disc soften a bit, leave the ball in the fridge. The disc should be slightly soft when pressed at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen).
  • Roll the disc of dough out into a 30 cm round on a lightly floured surface or between 2 pieces of floured parchment or wax paper. If the dough gets too warm, refrigerate it to firm it up.
  • Ease the crust into a 23 cm spring form pan.
  • Add the cooled filling, mounding it slightly in the centre.
  • Take the ball of dough out of the fridge, and grate it with the rough part of the grater on top of the pie filling.
  • Brush the top and edges with the almond milk, and sprinkle generously with sugar.
  • Chill for at least 1 hour.
  • Position an oven rack in the lowest position in the oven, place a baking sheet on the rack and preheat to 180°C; preheat for at least 30 minutes.
  • Place the pie on the hot baking sheet, and lower the oven to 170°C. Bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour 20 minutes, rotating as needed.
  • Transfer to a rack, and cool until set, about 3 hours.
  • Then, garnish with love.
Serves 8 people

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