- Prep Time:30m
- Cook Time:1h 20m
- Total Time:2h
- Serves: 2
- Yield: One 6" pie
For the Crust
- 150 g bread flour
- 1/4 tsp. salt
- 1/8 tsp. ground cinnamon
- pinch of ground nutmeg
- 80 g chilled vegan butter
- 1/8 c cold water
For the filling
- 1 (275 g/10oz) red apple, peeled, cored, chopped
- 1 1/2 tsp. Apple cider vinegar
- 1 tsp. cornstarch
- 4 tbsp. light brown sugar
- 1 tbsp. granulated sugar
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- a splash of vanilla extract
For the topping
- 1 tbsp. coconut milk
- 1/2 tsp. ground cinnamon
- 1 tbsp. granulated sugar
Make the filling
- In a small saucepan, combine the chopped apple, 1 tsp apple cider vinegar, light brown sugar, granulated sugar, cinnamon and nutmeg.
- Transfer the saucepan to the stove, and over low heat, cook until the sugar dissolve. Then increase heat to medium and continue cooking until the apples are slightly soft and the juices are syrupy.
- Combine the cornstarch with the remaining apple cider vinegar to make a paste. Add to the cooking filling and stir for 1 minute or so until the syrup as thickened. Remove from heat and cool completely, at which time, the filling must be congealed and not runny. If it is runny, re-heat and reduce further.
Make the pie crust
- In a bowl, combine the flour, salt, ground cinnamon, ground nutmeg and stir to distribute the spices evenly.
- Add the chilled vegan butter and using a fork, break up the butter clumps into the flour until the flour resembles wet sand. Add just enough water to shape the flour into a smooth dough, kneading just towards the end to bring it together.
- Divide the dough into two equal pieces. Cover and transfer to the fridge to chill for 5 minutes.
- Roll out the two pieces of dough to 1/4" thickness separately between two pieces of parchment paper. Transfer one of the sheets to a 6" pie/tart tin (or any other oven-safe vessel of the same dimension) and mold it to the sides of the tin. There should be an overhang of pie crust over the lips of the tin.
- Transfer the cooled pie filling into the prepared pie tin. Set aside.
- Using a ruler and a small knife, score strips (thick and thin slices) from the remaining rolled sheet of crust.
- Weave a lattice pattern, alternating the thick and thin slices. Trim the excess strips hanging over the sides. Fold the bottom crust over the lattice strip ends, and press to seal the ends.
- Use the remaining pie dough to cut/press patterns and use it to decorate the top of the pie crust. I cut leaves free-hand and used the back of the knife to score veins. Long strips were rolled into flowers.
- Transfer the pie to the refrigerator as the oven preheats to 400°F.
- Once the oven is preheated, brush the top of the pie with coconut milk, and sprinkle generously with granulated sugar and ground cinnamon.
- Bake in the preheated oven in the middle rack at 400°F for 20 minutes. Then reduce temperature to 325°F and continue baking for another 30-40 minutes, or until the top is golden brown and crisp.
- Transfer to a cooling rack and let cool slightly in the tin for 5 minutes, then remove from tin and let cool completely on the wire rack. Serve slightly warm.
- Can be refrigerated for upto 5 days, and reheated in a 400°F oven for 5-8 minutes until warmed through.
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