Vegan Apple and Cinnamon Pie

by Armando Falcao, December 2024.

Photograph by Armando Falcao

As winter settles in, the world outside may grow colder, but inside, we have the opportunity to embrace warmth, comfort, and the nurturing quiet that this season brings. Winter is a time for reflection—a moment to slow down, savor the present, and nourish ourselves with simple joys. This VeganApple and Cinnamon Pie, was shared by Armando, one of our blog contributors this month (see his blog Authentic You – The Secret to Feeling and Looking Your Best). It’s the perfect way to bring a little warmth and sweetness to your winter days.

Bon Appetit!

Required Tools:

  • 28cm round baking tin (preferably springform)
  • Large mixing bowl
  • Mixing spatula (silicon or wooden)
  • Measuring spoons
  • Kitchen scale
  • Pastry brush (optional)

Ingredients:

For the Crust:

  • 420g plain flour
  • 50g caster sugar
  • 1.5 teaspoons sea salt
  • 250g vegan butter (cold and cubed)
  • 4.5 tablespoons cold water

For the Filling:

  • 1,300g Granny Smith apples (about 8-10 apples)
  • 160g caster sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice

For Brushing & Topping:

  • Non-dairy milk (for brushing)
  • Brown sugar (for sprinkling)

Instructions:

Prepare the Crust:

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
  2. Incorporate the Butter: Add the cubed vegan butter. Rub the butter into the flour mixture using your fingertips until the texture resembles coarse crumbs.
  3. Add Water: Gradually add the cold water, one tablespoon at a time, until the dough begins to clump together.
  4. Chill the Dough: Form the dough into a ball, wrap it in cling film or foil, and refrigerate for at least 1 hour.

Prepare the Filling:

  1. Prepare the Apples: Peel, core, and thinly slice the apples.
  2. Mix the Filling: In a small bowl, stir together the sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Add this mixture to the sliced apples and toss to coat evenly.

Assemble the Pie:

  1. Preheat the Oven: Heat your oven to 180°C (350°F) fan setting.
  2. Roll the Pastry: Take 2/3 of the chilled dough and roll it out on a floured surface into a disk large enough to line the base and sides of your 28cm tin. Press the dough into the tin and trim any excess.
  3. Pierce the Base: Use a fork to gently pierce the base of the pastry, allowing it to “breathe” while baking.
  4. Add the Filling: Pour the apple filling into the prepared crust, spreading it out evenly.
  5. Top the Pie: Roll out the remaining dough and create a lattice top or use cookie cutters for a decorative design. Lay it over the apples, pressing the edges to seal.
  6. Brush & Sprinkle: Brush the top with non-dairy milk and sprinkle with brown sugar.

Bake the Pie:

  1. Bake: Place the pie in the oven and bake for 50-60 minutes, or until the pastry is golden brown and the filling is bubbling.
  2. Cool: Allow the pie to cool completely (at least 1 hour) before removing from the tin. This will help the filling set.

Serving Suggestions:

Serve your pie warm or at room temperature. A scoop of vegan vanilla ice cream or a dollop of whipped coconut cream makes it even more delicious!