Indulge in the tantalizing world of vegan apple pie, where taste and ethics harmoniously unite. This delectable treat caters to the modern palate, offering a guilt-free indulgence that's both compassionate and utterly satisfying. With a crispy, flaky crust embracing a symphony of tender, caramelized apples, this pie is a symphony of flavors and textures. Each bite is an explosion of sweet and tart, perfectly balanced by a hint of warm spices. Discover the secrets behind this extraordinary dessert, as we embark on a culinary journey filled with enticing aromas and unforgettable moments. Whether you're a seasoned baker or a novice cook, this vegan apple pie will leave you spellbound from the first bite to the last.
Here are our top 5 tried and tested recipes!
VEGAN APPLE PIE RECIPE BY TASTY
Here's what you need: all-purpose flour, organic sugar, kosher salt, vegan butter, ice water, granny smith apples, organic sugar, lemon, cornstarch, lemon, coconut oil, salt, cinnamon
Provided by Merle O'Neal
Categories Desserts
Yield 6 servings
Number Of Ingredients 13
Steps:
- Make the crust: In a large bowl, combine the flour, sugar, and salt.
- Add the cubed butter, a bit at a time, and use a fork to work it into the flour with a fork until it breaks down to dime-sized pieces.
- Gradually add the ice water and mix just until the dough can be pressed together.
- Divide the dough in half and shape into discs. Wrap in plastic wrap and chill in the fridge for 1 hour.
- Preheat the oven to 350˚F (180˚C).
- Make the filling: Peel and core apples, then thinly slice. Transfer to a large bowl and add 2 cups (200 G) of sugar, the lemon zest, cornstarch, lemon juice, 1 teaspoon melted coconut oil, salt, and 3 teaspoons cinnamon. Toss until the apples are well-coated. Set aside.
- On a lightly floured surface, roll out both of the discs of dough to about 1 inch (2 cm) thick. Transfer one round to a greased 8-inch (20-cm) pie dish and gently press against the bottom and sides. Trim the excess dough around the edges, then prick the bottom of the pie crust all over with a fork
- Pour the apples into the bottom crust and cover with the top crust. Trim the excess dough around the edges, then crimp the top and bottom crusts together with a fork. Brush the top of the crust with the remaining tablespoon of melted coconut oil and sprinkle with the remaining teaspoon of sugar and cinnamon. Cut 4 vents in the top crust
- Bake for 1 hour, until crust is starting to turn golden brown.
- Let cool for 10 minutes, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 889 calories, Carbohydrate 138 grams, Fat 37 grams, Fiber 10 grams, Protein 6 grams, Sugar 81 grams
VEGAN APPLE PIE
This pie is delicious! My family raved. This is my own recipe. Being that it is an apple pie, it is very simple. Making it vegan was not hard at all either. With no animal products, the crust is very buttery and light. Serve right out of the oven, chilled, or slightly warmed and a la mode.
Provided by Kaitlynls
Categories Desserts Pies Apple Pie Recipes
Time 1h48m
Yield 8
Number Of Ingredients 13
Steps:
- Combine 2 1/3 cups all-purpose flour, 1 cup vegan margarine, 1 tablespoon white sugar, and salt in a food processor; pulse until mixture clumps together. Pour water in slowly and pulse a few times until a dough forms.
- Transfer dough to a flat work surface; knead for 30 seconds and shape into a disk. Wrap with plastic wrap and refrigerate until firm, about 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Dust a flat work surface with flour. Roll dough out into two 10-inch crusts. Press 1 crust gently into a 9-inch pie plate.
- Combine brown sugar, 1/2 cup vegan margarine, 1/4 cup white sugar, rice milk, 3 tablespoons flour, cinnamon, and nutmeg in a saucepan; cook and stir over medium heat until margarine melts and brown sugar is dissolved, 3 to 5 minutes.
- Place apple slices in a large bowl. Pour brown sugar mixture on top; mix until apples are evenly coated. Pile apples into the bottom crust. Cover with the second crust. Cut slits in the top crust with a sharp knife.
- Bake in the preheated oven until crust is golden brown and apples are semi translucent, 45 to 60 minutes.
Nutrition Facts : Calories 641.9 calories, Carbohydrate 81.2 g, Fat 33.9 g, Fiber 3.8 g, Protein 4.6 g, SaturatedFat 9.2 g, Sodium 637.5 mg, Sugar 47.1 g
DEEP-DISH VEGAN APPLE PIE
Extra-virgin coconut oil is a great substitute for butter in both the pie dough and the apple filling to make this all-American fruit pie vegan-friendly. We use a mix of apples for the filling: The Golden Delicious keep their shape and are a nice contrast to the soft McIntoshes, and the Granny Smiths give a nice tartness.
Provided by Food Network Kitchen
Categories dessert
Time 8h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Special equipment: a 9 1/2-inch deep-dish pie pan
- For the dough: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch thick discs and chill for at least 1 hour up to overnight.
- For the filling: Meanwhile, peel and core the apples; cut into 1/2-inch-thick slices. Toss with the sugar and lemon juice in a large bowl. Melt the coconut oil in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until the firmer apples soften but hold their shape, about 12 minutes. Add the flour, cinnamon and 1/4 teaspoon salt, and stir to combine. Remove from the heat, and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.)
- To assemble: To make rolling easier, let the dough soften a bitit should be slightly soft when pressedat room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll 1 disc of dough out into a 13-inch round on a lightly floured surface or between two pieces of floured parchment or wax paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9 1/2-inch deep-dish pie pan. Add the cooled filling, mounding it slightly in the center.
- Roll out the remaining dough disc into a 12-inch round; place it over the filling, and press the 2 crusts together around the edges. Fold the overhanging dough under itself, and crimp as desired. Brush the top and edges with the almond milk, and sprinkle generously with sugar. Pierce the top with a knife (or make decorative cutouts) a few times to let steam escape. Chill for at least 1 hour.
- Position an oven rack in the lowest position in the oven, place a baking sheet on the rack and preheat to 425 degrees F; preheat for at least 30 minutes. Place the pie on the hot baking sheet, and lower the oven to 375 degrees F. Bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour 20 minutes, rotating as needed. (Cover the edges with foil if they brown too quickly.) Transfer to a rack, and cool until set, about 3 hours.
OAT BRAN APPLE PIE MUFFINS (EVERYTHING-FREE, LOW-CAL AND VEGAN!)
Fat-free, sugar-free, low-calorie, AND vegan!! This recipe came about when I was looking for something a little different to do with some apple pie filling, and for a sugar-free muffin recipe that didn't have any added artificial sweeteners. (Yes, the pie filling is sweetened with Splenda, but that wouldn't affect the texture of the final product the way adding Splenda would.) I used a kitchen scissors to chop the apple slices from the pie filling into smaller pieces. Try to get all of the "goo" from the pie filling in there, too -- don't just throw it out! If you overmix, it will probably be tough; that's why I chose to mix it by hand, though of course you could use an electric mixer if you prefer. I used a jumbo-sized muffin pan, and I got six nice-sized muffins -- for less than 150 calories each!
Provided by brokenburner
Categories Quick Breads
Time 35m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Combine the first eight ingredients (flour through salt) in a bowl and mix to combine.
- Add the remaining ingredients and stir until just moistened.
- Spoon batter into paper-lined muffin tins. Bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
VEGAN APPLE PIE
Dawn Lerman, a New York-based nutrition consultant and Well blog columnist, brought this recipe to The Times in the fall of 2015. It's a delicious sugar-free alternative to the traditional apple pie, and it's a cinch to put together.
Provided by Tara Parker-Pope
Categories easy, pies and tarts, dessert
Time 1h30m
Yield 8 slices
Number Of Ingredients 10
Steps:
- Prepare the crust first by mixing the salt into the fresh pastry flour, then adding the butter substitute. Sprinkle the barley flour over this mixture, slightly mix, and add enough water to make a thick ball of dough (between three and four tablespoons). Quickly roll out between two sheets of wax paper or on a board used for pie crusts.
- Shape the dough into a 12-inch circle and place into a lightly greased glass or ceramic pie pan. Crimp the edges at the top of the pan. Prick the bottom and sides of the pie crust lightly with a fork so the crust will not puff up and let the liquid from the pie filling go under it. Store in the refrigerator while you make the filling.
- While the crust chills, combine the apples, 1/3 cup of the apple juice and the raisins and bring to a boil. Cover and simmer 15 minutes. Mix in the cinnamon and lemon juice.
- Preheat oven to 350. Remove from heat and allow to cool. Combine the thickener and remaining 1 cup of apple juice, stir until dissolved and bring to a boil. Simmer about 1 minute or until transparent and thickened. Spoon the apples into the crust and pour the thickened mixture over them. Bake for about 40 minutes.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 6 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 116 milligrams, Sugar 19 grams
Tips:
- Use a variety of apples. This will give your pie a more complex flavor and texture. Some good options include Granny Smith, Honeycrisp, and Pink Lady apples.
- Peel and slice the apples thinly. This will help them cook evenly.
- Add a little bit of sugar to the apples. This will help them release their juices and prevent them from becoming too tart.
- Use a vegan butter or margarine that is solid at room temperature. This will help to keep the crust flaky.
- Roll out the dough thinly. This will help it cook evenly.
- Bake the pie until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 30 minutes before serving. This will allow the filling to set.
Conclusion:
Making a vegan apple pie is a great way to enjoy this classic dessert without any animal products. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying pie that everyone will love.
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