Hello September! The apple season is finally here and I couldn’t be more thrilled. And when the apple season comes around, it just doesn’t seem right not to make a pie.
You know, sometimes you want to make a recipe so badly that you dream about it; and this is one of those recipes. Apple pie, apple cake (or as the Polish would call it, “Szarlotka” or “Jabłecznik”) were always a favourite in our house. I’ve been craving my moms apple pie for a while now. Unfortunately my mom, like every other mom, doesn’t follow recipes in the kitchen. You would never find a measuring cup or a measuring spoon in our family home. You ask her how to cook pasta and she suggests that one can “take five fingers water, and three fingers pasta”. Her ‘recipes’ aren’t recipes. They are riddles, which meant I kinda had to start from scratch with this one. I was worried I wouldn’t get the same taste and texture but boyyy was I wrong. Dreams really did come true when I opened up my oven to see (and smell!) this delicious traditional Polish dessert.
This vegan apple pie/cake would make the perfect dessert to have on hand for entertaining guests or, to bring along to family gatherings. It is super easy to make and requires just 10 ingredients.
This pie consists of a delicious vegan pastry and a tart-sweet spiced apple filling.
If you make this recipe, let us know what you think! Do leave a comment and rate it once you try this recipe, and don’t forget to tag your photos with #letseatsmart on Instagram so we can see!
Top tip: Take this apple pie up to the next level and serve with fluffy coconut whipped cream! YUM!
- 300 g plain flour
- 250 g vegan buttery spread
- 2 tsp baking powder
- 70 g coconut sugar
- 1 tbsp vanilla extract
- 1 vegan egg substitute I used “Orgran No Egg” egg replacer
- 1.5 kg apples
- 1/2 tsp cardamom
- 1 tsp cinnamon
- 1 tbsp icing sugar
- Line a 21cm x 11cm rectangular baking tray with baking parchment and preheat the oven to 180C, gas mark 4.
- In a large bowl, combine flour, baking powder, sugar and softened vegan butter/spread. Add 1 vegan egg substitute of choice (I used “Orgran No Egg” egg replacer) and combine. Wrap the dough in clingfilm and chill in the fridge for 10-15 minutes before using.
- Whilst the dough is cooling, make the filling. Quarter, core, peel and slice the apples about 5mm thick. Place in a medium saucepan, add cinnamon, cardamom and 1-2 tablespoon(s) of water. Cook over medium heat for around 15 minutes or until soft and mushy stirring occasionally. If the apple mixture is too sour, add sugar or maple syrup.
- Roll out 3/4 of the pastry so that it is big enough to cover the bottom of the tin. Cover the pastry with the stewed apple mixture.
- Roll out the remaining pastry that was set aside. Slice into strips to create a lattice effect on top of the pie. Carefully lay the lattice pie top over the top. Bake in the middle of the oven for around 45 minutes or until golden. Allow to cool then sprinkle with a little icing sugar before cutting into 8 squares.