Apple Pie vegana

Ingredients

For the base

  • 2 1/2 cups 00 flour (310 g)

  • 1 teaspoon of fine salt

  • 1 tablespoon of coconut sugar

  • 1/2 cup of sunflower oil (120 ml)

  • 1/2 cup of cold water (120 ml)

For the stuffing

  • 4 apples

  • 1 tablespoon of sunflower oil

  • 2 tablespoons of maple syrup

  • 7 shortbread biscuits

  • 1 tablespoon of cinnamon

  • 1 teaspoon of vanilla extract

  • 1/4 cup of coconut sugar (60 g)

  • 1/4 cup of raisins (60 g)

  • 1/4 cup of pine nuts (60 g)

  • 1 tablespoon of water

Method

  1. Combine the flour, salt and sugar in a bowl and mix.

  2. Gradually add the oil and water while continuing to mix.

  3. Begin to knead until the mixture is very compact and form a round dough.

  4. Close it tightly and let it cool in the fridge for about an hour.

  5. Meanwhile, prepare the filling. Wash, peel and cut four apples into very small pieces.

  6. Heat a tablespoon of sunflower oil in a pan over medium heat.

  7. Crumble seven vegan shortbread biscuits of your choice with a fork.

  8. Pour the biscuit crumbs into the pan and let them toast.

  9. Add the apple pieces.

  10. Add the maple syrup, coconut sugar, raisins and pine nuts while keeping the heat over medium heat.

  11. Add a tablespoon of cinnamon and a teaspoon of vanilla extract and mix well.

  12. Cover with a lid for a few minutes.

  13. When the mixture starts to dry, add a tablespoon of water and turn off the heat, leaving the mixture covered.

  14. Let it cool down.

  15. Preheat the static oven to 180 °.

  16. Remove the pasta from the fridge and divide it into two parts.

  17. Start rolling them both out with a rolling pin.

  18. Once you have two circles, use one as a base by placing it in a well oiled and floured baking sheet.

  19. Add the filling and cover with the other part of the rolled out dough.

  20. Sprinkle the cake with maple syrup and ground cinnamon.

  21. Bake in a convection oven at 180 ° for an hour.

  22. Let cool and serve.

Note

  • For brushing, you can also use soy milk.

  • The sugar it can be replaced with any type of sugar.

  • You can replace the raisins and pine nuts with whatever you prefer, or omit them directly.

  • You can replace the cookies with breadcrumbs. Personally, I find that the toasting of the shortbread gives the cake that extra touch.

Vittoria Tomassini