You are not ready to let go of the spooky season just yet?
It's the perfect time to indulge in this spook-tacular dessert then. This Vegan Spooky Apple Pie is not only delicious, but also perfect for the season, making it an ideal treat for vegans and non-vegans alike.
Bursting with the flavours of autumn and adorned with eerie decorations, this cruelty-free delight is perfect for indulging your sweet tooth while staying true to your vegan principles. Let's embark on a kitchen adventure and conjure up a dessert that's not only wickedly delicious, but also eerily enchanting.
THE DOUGH (x2)
- 195g flour (All-purpose flour)
- 1 tsp cinnamon
- 1 tsp sugar
- 135g vegan butter
- 60ml unsweetened non-dairy milk
- 1 tbsp Vanilla
- 7 green apples
- 100 g brown sugar
- 50g sugar
- 1/2 tsp salt
- 3 tsp cinnamon
- 50ml maple syrup
- 1 lemon (lemon juice)
- 1 tbsp vanilla
- 2 tbsp cornflour
- for dusting flour (all-purpose flour)
- for brushing unsweetened non-dairy milk
- for sprinkling sugar
- 35 min
- 50 min
Note: the ingredients for the dough are for 1 dough ball. You have to make 2 dough balls, so double the recipe.
1. 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.
2. Mash with a fork until the mixture is crumbly.
3. Add in the non-dairy milk and the vanilla. Mix with a fork until combined and then form a dough ball with your hands.
4. Put the dough in the fridge while you make a second dough (repeat this entire step once).
5. Roll out the puff pastry and cut it into 1 cm thick strips length-wise or width-wise using a pizza cutter.
1. 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.
2. Heat up a large pot on high heat and add in the sliced apples, then add all of the other ingredients except the cornflour.
3. Mix well and then simmer on medium-high heat for around 10 minutes or until the apples are soft. Stir every now and then.
4. Then add the cornflour and mix together very well until you have a thick sauce. Let the apples cool down completely.
1. Put a piece of baking paper down and sprinkle it with flour.
2. Take the first dough you made and roll it out into a circle. We are using a 26.5cm 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.
3. Take off the excess dough by scraping the sides of the dish with a knife, the dough should come off easily. Then put this in the fridge for 30 minutes or the freezer for 15 minutes.
4. Now you can heat up the oven to 220°C/430°F.
5. Roll out the second dough ball.
6. 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.
7. 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.
8. Then carve your design into the crust. We have done 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.
9. 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.
10. Then put the pie on a tray lined with baking paper and bake for 25 minutes uncovered. Then take it out of the oven, carefully cover it with aluminium foil and bake for an additional 15 minutes. Keep an eye on the edges, they tend to burn!
Serve with a dollop of vegan ice cream and extra syrup, if you like!