Apples!! There’s nothing original in loving apples:) It’s my favorite fruit though:) Any apples in any form. I rarely cook them preferring fresh fruit most.
For many years I was making this simple Apple pie/tart, experimenting with crust and ingredients it’s made of. The basic apple filling recipe remains always approximately the same.
Last Sunday I’ve made it again for my family. Not telling them it’s vegan. I reveal it afterwards, when the feedback is collected:) Usually nobody believes in apple pie containing no eggs or butter:) And it’s that simple! Hope you’ll give it a try too:) Happy cooking!:)
An apple garden is simply a paradise…
Also I delved through archives and found some photos of my previous apple pies. Never could imagine that would be sharing my recipes in blog, although always liked to photograph food:)
Serves from 8 to 10
Takes 1 hr 15 mins (prep – 40 mins, baking 35 mins) + chilling twice about 2 hrs
1/2 cup neutral oil (corn/grapeseed)
1/4 cup water
1 1/2 cup whole grain flour (can be used plain or rye flour)
1/4 cup sugar
1 tsp orange zest
1 tsp ground cloves
1/2 tsp cinnamon
1 kg apples of choice (5 large apples)
juice and zest of 1 lemon
1/2 cup water
2/3 cup sugar
1 heaped tbsp corn starch
1/2 tsp cinnamon
1 tsp cloves
To make the pastry: in a medium bowl, mix the flour, sugar, salt, orange zest, cinnamon and cloves. Add the oil and mix until all flour is moistened. Sprinkle with water, tossing with a fork until all water is absorbed. Knead the pastry (if it resembles crumbs and they don’t stick together – add more water). Shape into a ball. Wrap into a plastic wrap and let chill in the fridge for at least 1 hour (or in the freezer, up to 30 mins).
For the filling: peel, core and slice the apples. Place the sliced apples, sugar, lemon juice and zest, cloves and cinnamon in a heavy saucepan over a medium heat. Mix corn starch and water together and pour in the saucepan. Cook for 5-10 minutes, until thickens. Allow to cool.
Preheat the oven to 180°C/350°F.
On a floured surface, roll out the pastry and use it to line a Ø27 cm tart pan/plate. Trim the excess pastry. Pour the cooled filling into a pie shell. Reroll the scraps and cut out the cookies. Arrange them over the pie filling. Bake for 30-35 mins or until lightly golden. If the filling is bubbling and leaking through the edges, that’s ok. Allow to cool. Slice, serve and enjoy!:)