I really like the combo of Apples and Walnuts – however for those who’re allergic to nuts you’ll be able to go away them out or pop in raisins as a substitute. I’ve used some brown sugar on this recipe, as I just like the flavour and I believe it matches nicely with the apples and walnuts. Do go for barely tart apples – I take advantage of Braeburn apples as they’re candy and tart. You should utilize any apple however do keep away from mushy or very candy apples (like Gala or Pink Scrumptious).
This recipe is for a ten inch pie dish and takes 8 cups of thinly sliced apples. Eight cups is rather a lot – however you get a pleasant full pie and the pastry doesn’t sink (I attempted it with 6 cups of apples and the pastry cracked across the edges). I discovered it was about 1 1/2 apples per cup however my apples have been a bit on the small facet. In brief – purchase variety of apples for pie making, worst case situation you’ve a few left over apples to eat.
I do know there are individuals who can crimp an ideal pastry edge, and I like them. Actually. However when I attempt to pinch the sting of the pastry its all the time uneven and wonky. So I take advantage of a fork to seal the sides. Should you like, brush a little bit of dairy free milk on the underside fringe of the pastry earlier than you set the highest on which helps seal it extra firmly. I then glaze with a little bit of dairy free milk to get that good brown look to the pastry. It’s finest to maintain the pie within the fridge, you’ll be able to all the time heat up a slice if you wish to however fruit actually does go off shortly so leaving the pie out for a number of days isn’t a good suggestion.
Vegan Apple and Walnut Pie
The pastry is dairy free however mild and flaky. Substitute raisins for walnuts if you want
- 2 2/3 Cups Plain Flour
- 1 tsp Salt
- 1 tsp Caster Sugar
- 3/4 cup plus 2 tbsp Vegetable Fats – I take advantage of Trex You should utilize dairy free butter but it surely will not be as flaky.
- 8-9 tbsp Chilled Dairy Free Milk – I take advantage of Oatley
- 1 tsp Baking Powder
- 8 Cups Thinly sliced Apples All components under are for the Apple combination
- 1/3 Cup Granulated Sugar
- 1/3 Cup Brown Sugar
- 1/3 Cup Plain Flour
- 1 tsp Nutmeg
- 1 1/2 tsp Floor Cinnamon
- 2/3 Cup Chopped Walnuts (or raisins)
- 5 tsp Dairy Free Margarine
Preheat your oven to 425°F 220°C
I discover the pastry is finest made in a meals processor. Add the flour, baking powder, caster sugar and salt collectively and provides a fast combine. Add within the Trex in small chunks and pulse till the combination appears like breadcrumbs. You are able to do this by hand if you want, it simply takes some time to get to the breadcrumb stage.
Slowly add within the chilled milk a tablespoon at a time. Pulse, do not go away it on combine. The pastry will come collectively in a ball. Wrap it in clingfilm and pop it within the fridge to sit back for half-hour
Peel, core and slice you apples thinly. Combine collectively the 2 forms of sugar, flour, cinnamon and nutmeg and provides it stir. Then add within the Apples. Ensure you get the apples lined properly – generally I discover the slices stick collectively so I have to separate them. Stir within the Walnuts
On a pastry broad, dusted with plan flour, roll out simply over half the pastry. Examine that it is sufficiently big to come back up the edges of the pie dish. Utilizing a fish slice gently fold it in half, and switch to your pie dish. Unfold, and gently push into the dish along with your fingertips. Trim the sides across the pie dish so there is no overhang.
Roll out the remainder of the pastry to make the lid. Once more fold it in half and have it beside your pie dish. Fill the dish along with your Apple combination plugging any gaps with apples and hold it as even throughout the highest as you’ll be able to. Dot with the dairy free margarine. Gently elevate the pastry on prime, unfold over the remainder of the pie. Seize a fork, trim the sides after which use the fork to press right down to seal the pie crust. With a pointy knife lower some slits within the prime of the pastry. Brush with dairy free milk.
Cowl the rim of the pie with aluminium foil to guard the sides from burning. Bake for 45-50 minutes, taking the foil off for the final 10 minutes. Cool on a wire rack.
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