Friend, my wedding is now due in less than two months and I still haven’t finished organising it.
Instead, I’ve been procrastibaking. And made this really yummy Vegan Apple Pie.
Because pies make me happy.
Don’t be intimidated by the look. At first glance this vegan apple pie looks like a lot of effort. But actually, it is pretty easy to make. The only time consuming part is the slicing and layering the apple slices, which I must say, I’m not very good at. But hey, if I can do it, you can do it too.
The pie crust is also a lot simpler to make than the traditional recipe. There’s no rolling required and because it’s made completely from oatmeal, it also healthier and gluten-free. Doesn’t it look impressive?
I think it would taste amazing with a scoop of dairy-free vanilla ice-cream. But, according to the dressmaker, I need to lose one or two kilos to make the dress looks perfect. So no ice-cream for me tonight. At least I can have my pie and eat it too :)
Vegan Apple Pie
Oat Flour Pie Crust
- 1 1/2 cup oat flour*
- 2 teaspoon coconut sugar
- 1/2 teaspoon sea salt
- 1/4 cup melted coconut oil
- 5 tbsp cold water
Apple Pie Filling
- 4-5 Granny Smith apples peeled and cut into thin slices
- 1/3 cup coconut sugar
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
- 1 1/2 tsp fresh lemon juice
- 1 Tbs melted coconut oil
For the pie crust
In a large bowl, mix together flour, sugar, and salt.
Stir in the melted coconut oil and mix until crumbly.
Add in the cold water to moisten the mixture to form a dough.
Press the dough into a pie pan using your fingers, including the side edges.
For the apple filling
Preheat oven to 180C.
Place apple slices and all the ingredients in a large bowl and gently toss the apples to coat. Let sit for 10 minutes.
Drain the apples through a sieve, reserving the liquid from the marinade.
Simmer the liquid in a small pan until it’s reduced to at least half and becomes somewhat thicker.
Arrange the apple slices in the pie pan, starting from the outside edge of the pan and spiraling towards the center. Insert apple slices into any gaps that you see.
Pour the reduced liquid onto the apple pie leaving 1-2 tablespoons for glazing.
Bake for 35-45 minutes or until the apples are tender and the pie crust is golden brown.
Glaze the pie with the remainder liquid. Allow to cool for at least 10 minutes before serving.
*To make oat flour, blend rolled oat in a blend until it turn into fine crumbs.
If you make this, I’d love to hear from you. Leave a comment below or find me on Instagram and share your creation. Don’t forget to tag me @passionatelykeren so I won’t miss your post.