Name: Vegan English Apple Pie
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 8
Cuisine: British
Ingredients: 21.88 g plain flour; 0.13 g salt; 5 g coconut oil; 62.5 g apples; 1.88 ml lemon juice; 1.88 g semolina; 6.25 g brown sugar; 0.13 g ground cloves

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Vegan English Apple Pie

Vegan English Apple Pie

A sophisticated vegan take on the classic English apple pie, featuring seasonal apples and a delicate homemade pastry.

This meal provides a delightful dessert option that aligns with a plant-based diet, showcasing seasonal produce while maintaining a fine dining experience.

Source

Ingredients:

21.88
g
plain flour
0.13
g
salt
5
g
coconut oil
62.5
g
apples
1.88
ml
lemon juice
1.88
g
semolina
6.25
g
brown sugar
0.13
g
ground cloves

Preparation Time: 30 minutes

Cooking Time: 50 minutes

Instructions:

Begin by sifting the flour and salt into a large bowl.
Add the coconut oil, cut into small pieces, and mix until crumbly.
Sprinkle in a little cold water and mix until the dough comes together. Rest in the fridge for 30 minutes.
Peel, core, and slice the apples, then toss them in lemon juice to prevent browning.
Preheat the oven to 220°C.
Roll out half of the pastry on a floured surface to fit a 20cm pie dish.
Place the pastry in the dish, trim the edges, and sprinkle semolina on the base.
Layer the apples in the dish, sprinkling brown sugar and ground cloves between layers.
Roll out the remaining pastry for the top, place it over the apples, and seal the edges.
Cut a small hole in the center for steam to escape, then bake for 10 minutes at 220°C.
Reduce the temperature to 190°C and bake for an additional 35-40 minutes until golden brown.
Allow to cool slightly before serving warm.

Nutrition	Per Serving 100 g	Per 100g
Energy	188.4 kcal	189 kcal
Protein	2.4 g	2.4 g
Fibre	1.7 g	1.7 g
Salt	g	NaN g
Sugar	12.6 g	12.6 g
Carbohydrates	33.2 g	33.3 g
Fat	5.2 g	5.2 g

Environmental	Per Serving 100 g	Per 100g
CO2	0.2 kg	0.2 kg
Water	0.8 l	0.8 l

21.88
g
plain flour
0.13
g
salt
5
g
coconut oil
62.5
g
apples
1.88
ml
lemon juice
1.88
g
semolina
6.25
g
brown sugar
0.13
g
ground cloves

Begin by sifting the flour and salt into a large bowl.

Add the coconut oil, cut into small pieces, and mix until crumbly.

Sprinkle in a little cold water and mix until the dough comes together. Rest in the fridge for 30 minutes.

Peel, core, and slice the apples, then toss them in lemon juice to prevent browning.

Preheat the oven to 220°C.

Roll out half of the pastry on a floured surface to fit a 20cm pie dish.

Place the pastry in the dish, trim the edges, and sprinkle semolina on the base.

Layer the apples in the dish, sprinkling brown sugar and ground cloves between layers.

Roll out the remaining pastry for the top, place it over the apples, and seal the edges.

Cut a small hole in the center for steam to escape, then bake for 10 minutes at 220°C.

Reduce the temperature to 190°C and bake for an additional 35-40 minutes until golden brown.

Allow to cool slightly before serving warm.