Vegan spooky Halloween apple pie

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Ingredients

Adjust Servings:
The dough (dry ingredients)
195 grams Flour / All-Purpose Flour
1 teaspoon Cinnamon
1 teaspoon Sugar
Salt
The dough (other ingredients)
135 grams Vegan butter
60 ml Unsweetened non-dairy milk
1 tablespoon Vanilla
Apple filling
7 Green apples
100 grams Brown sugar
50 grams Sugar
1/2 teaspoon Salt
3 teaspoons Cinnamon
50 ml Maple syrup
1 lemon Lemon juice
1 tablespoon Vanilla
2 tablespoons Corn starch
Other ingredients
for dusting Flour / All-Purpose Flour
for brushing Unsweetened non-dairy milk
for sprinkling Sugar

Nutritional information

271
Calories
40g
Carbs
11g
Fat
2g
Protein
11g
Sugar

Vegan spooky Halloween apple pie

  • 1 hour & 25 minutes
  • Serves 10
  • Medium

Ingredients

  • The dough (dry ingredients)

  • The dough (other ingredients)

  • Apple filling

  • Other ingredients

Directions

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Vegan Spooky Halloween Apple Pie

Steps

1
Done

The dough

Note: the ingredients for the dough are for 1 dough ball. You have to make 2 dough balls, so double the recipe.

Put all of the dry ingredients in a large bowl and mix together. The vegan butter should be cold, straight from the fridge. Cut the vegan butter into cubes and add it to the dry ingredients.
Mash with a fork until the mixture is crumbly. Then add in the non-dairy milk and the vanilla. Mix with a fork until combined and then form a dough ball with your hands.
Put the dough in the fridge while you make a second dough (repeat this entire step once).

2
Done

Apple filling

Peel the apples and cut them into quarters. Cut out the cores and then slice them. Try to slice them as evenly as possible but it's okay if they're not all the same size.
Heat up a large pot on high heat and add in the sliced apples, then add all of the other ingredients except the corn starch.
Mix well, and then simmer on medium-high heat for around 10 minutes or until the apples are soft. Stir every now and then.
Then add the corn starch and mix together very well until you have a thick sauce. Let the apples cool down completely.

3
Done

Rolling out the dough

Put a piece of baking paper down and sprinkle it with flour. Take the first dough you made and roll it out into a circle. I am using a 27cm pie dish, to check if the dough will fit you can put the dish upside down on the dough and see if there's enough dough around the sides. Leave the pie dish upside down on the dough. Put one hand under the baking paper and one hand on top of the pie dish (actually it's the bottom). Turn it upside down and press the dough into the pie dish. Then take off the paper. If you have any gaps, fill them up with overlapping dough from the sides.
Take off the excess dough by scraping the sides of the dish with a knife, the dough schould come off easily. Then put this in the fridge for 30 minutes or the freezer for 15 minutes.

Now you can heat up the oven to 220°C/430°F

4
Done

Assembling part 1

Roll out the second dough ball.
Once the pie comes out of the fridge/freezer the apple filling should be cooled down. Put the filling in the pie dish and spread it out evenly. Put the second rolled out dough on top of the pie and press down the edges. Take the excess dough off again with the same technique from the last step. Then carve your design into the crust (watch my video to see how I did it). I tried to make Jack Skellington's face, but a Jack-o'-lantern (or a non-Halloween themed design) would be cool as well! Or just make a few cuts in the crust, or cut out a circle if you don't want any design at all.

5
Done

Assembling part 2 & baking

Brush the entire pie with unsweetened non-dairy milk and sprinkle the pie with sugar. If there are any parts of the design that disappeared a bit, just go over with the knife again.

Then put the pie on a tray lined with baking paper and bake for 25 minutes uncoverd. Then take it out of the oven, carefully cover with aluminium foil and bake for an additional 15 minutes. Keep an eye on the edges, they tend to burn!

Nutritional values are for 1 piece of pie.

Jalisha

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