Pink Lady Apple Pie

It’s November, so of course I’m making pie. Like, what else would I be doing?

The days up here in the north are getting shorter and darker, which also means that life is getting warmer and more homey. Hours on Netflix, board games, fluffy socks, duvets on the sofa, many cups of coffee and lots of warm, homemade food. Yes, it is definitely November.

 

The dough;
– 100 grams of spelt flour
– 50 grams of vegan margarine
– 35 grams of powdered sugar

The filling;
– 2 pink lady apples
– 25 grams of vegan margarine
– 50 grams of cane sugar / or light muscovado
– 10 grams of spelt flour
– 2 teaspoons cornstarch
– 1 teaspoon pure vanilla
– 1/2 teaspoon cinnamon / or more to taste

The directions;
– Sift flour and powdered sugar on your work surface, make a well in the middle for the cold margarine. Start crumbling the margarine with your fingers until evenly distributed in the flour/sugar mixture. Start pressing the mixture between your hands until a uniform dough is formed. It may take up to 5 minutes and you may have to add a bit more flour or powdered sugar to get there. The dough should be smooth, very soft and matte; not glossy. Flatten out the dough a bit, cover with parchment paper or cling film and refrigerate for about an hour.
– Meanwhile you can preheat the oven to 175C/350F and start preparing the apple filling; wash the apples, peel them or leave the peel on, and slice them into bite sized pieces. / Place a small saucepan on a medium heat to melt the butter along with the sugar, cinnamon and vanilla. Take off heat and mix in the flour and cornstarch. Pour over the apples and coat evenly.
– Roll out the chilled dough. Go for a diameter of 18 centimeters (8″), to fit a 15 centimeter (6″) pie pan. The thickness should be around 3 mm. Place the dough in your pie pan and cut off the excess. This will be used to cover the pie later, so place that back in the fridge. Now, with a fork, poke the bottom of the pie a few times and place the pie base in the oven for 20 minutes. Follow by placing the apple filling on top of the pie base, cover with remaining dough* and bake for 35-45 minutes or until golden on top.
– Let cool and serve with vegan ice cream, whipped coconut cream or enjoy it as it is!

*if you want to finish the pie off with a beautiful lattice crust, and are not sure how to do so, I suggest searching “pie lattice crust” on YouTube for tutorials. You can also just roll out the dough, place on top, tuck in the edges and slice a few air vents on top. Both ways are gorgeous.

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