Apple Pie

Who can resist a warm and fresh apple pie? So I want to share this delicious recipe with you and I hope you and your loved ones enjoy the apple pie too. It’s vegan and contains a natural sweetness, i.e. no industrial or refined sugar. You can eat it cold or warm, but it tastes best only slightly chilled. The dough consists of 4 simple basic ingredients and the apple filling only needs a few ingredients.

Ingredients

• Wheat Flour: Since I love to mix flours to get the benefits of all types of flour, I can recommend you to use about 1/3 wheat flour type 550 or 405 and to combine the other third with a more nutritious flour. Alternatively, you can also use spelled flour. The advantage of the extraction flour is the lighter and more uniform color of the cake.

• Wholemeal flour: I add the whole wheat flour to a good third of the amount of flour. The advantage of whole grain flour is the nutrient density, because the husk of the grain contains vitamins and trace elements, and these are only marginally present in the extract flour. You can also make the dough entirely from wholemeal flour or alternatively use spelled flour or wheat flour type 405 or 550 again.

• Margarine or vegetable butter: You can use any vegetable butter or margarine here.

• Water: Tap water or still bottled water works best. The water makes the dough kneadable and keeps its neutral taste so that the flavor focus is on the apple filling.

• Salt: Here I recommend normal table salt, preferably enriched with iodine. The grains of salt should not be too coarse.

• Apples (sweet and sour), peeled and quartered: All sweet and tart apple varieties, from Braeburn, Boskoop, and Topaz to Jonagold and Elstar, are perfect for apple filling. Before processing, the apples have to be peeled, cored and ideally cut into eight before they go into the blender.

• Agave syrup: The agave syrup provides the natural and pleasant sweetness. Alternatively, it can also be replaced with date sugar, brown sugar, raw cane sugar or normal table sugar or other sweeteners.

• Lemon juice: Depending on availability, you can use the juice of a fresh lemon or lemon juice from the bottle. Both variants give the apple filling its fruity and fresh taste.

• Cinnamon: For cinnamon, you can use any commercially available one or one of your liking.

• Cornstarch: The cornstarch or cornstarch absorbs the moisture in the apple filling, allowing the pastry base to bake nicely in the oven without softening.

You can find more ingredients and the exact quantities further down in the recipe .

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Preparation

• Add flour, margarine, water and salt to the mixing bowl and knead in kneading mode for 2 min. If you don’t have a Thermomix or a food processor with a kneading function, you can also knead the dough by hand (here I recommend making a heap of flour on the work surface, making a well in it and putting all the other ingredients in the well. Knead from the flour bit by bit into the wet ingredients on the outside). Knead the dough until it is smooth, wrap it in plastic wrap and place it in the refrigerator for 1 hour.

• Grease a quiche pan.

• Place the apples, agave syrup, lemon juice and cinnamon in the mixing bowl (alternative: blender). If using a Thermomix, chop everything using the spatula for 8 sec / speed 4 or if using a blender, chop on low to medium speed for 8 sec. The mixture should still be chunky, so don’t mix it for too long.

• Preheat the oven to 200° top/bottom heat and take the dough out of the fridge.

• Flour the work surface, roll out 2/3 of the dough into a circle (approx. 30 cm in diameter), place the rolled out dough in the quiche mold and press it down on the bottom and edges so that some of the dough overlaps. For the cake topping: also roll out the remaining third of the dough into a circle (at least 26 cm).

• Spread the cornstarch on the bottom of the dough and then the apple-agave syrup mixture smoothly on top. Keep about 2 tablespoons of the settled liquid in the mixing bowl. Place the dough on top of the cake to form a topping and roll up the overlapping ends to create a cord finish.

• Use a sharp knife to cut the pastry 3-5 times lengthways and 3-5 times across and brush or spread the remaining apple and agave syrup liquid on the cake top and the edge. The cake must now bake for about 30 min. at 200° in the oven until it turns golden yellow. After a short cooling you can serve it.

Additional tips

• The apple pie tastes particularly delicious warm.

• Vanilla ice cream or sauce makes a great side dish.

Happy baking!