Vegan Apple Pie with Streusel Topping
Author -Yields: 10 servings
Ingredients
Pie crust
- 1 1/2 cups unbleached, all-purpose flour (180g)
- 1 tablespoon cane sugar
- 1/4 teaspoon salt
- 8 tablespoons cold vegan butter, cut into cubes (112g / 1 stick)
- 1 teaspoon distilled white vinegar (optional, for pastry texture)
- 3-5 tablespoons ice water
Apple pie with streusel topping
- 1 batch 5 Minute Vegan Streusel Topping
- 6 large or 8 small apples, peeled, cored, and thinly sliced (about 2 1/2 lb / 1.1kg before preparation)
- 2 tablespoons unbleached, all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1-2 teaspoons lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Instructions
Prepare and chill the pie crust
- To make the crust, mix the flour, sugar, and salt in a large mixing bowl. Add the butter and use a pastry cutter or two knives to cut the butter into the flour, until the pieces of butter are about the size of peas. Alternately, you can put the flours, salt, and sugar into a food processor, add the butter, and pulse until the ingredients are combined and the butter is the size of peas.
- Mix the ice water and vinegar. Add the water into the flour mixture in a thin stream, using a spatula to mix as you go. As soon as the dough holds together without being wet, and it easily sticks together when you squeeze a small amount in your hand, it's ready. If your dough is too crumbly and isn't holding together, add additional ice water by the tablespoon until it does. Transfer the dough to a floured work surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 2 hours. At this point, you can keep the dough in the fridge for up to 2 days or freeze it for up to 6 weeks.
Roll and shape the pie crust
- On the floured work surface, roll the dough into a circle about 1/4 inch thick and about 12 inches in diameter. Gently transfer this circle of dough to a pie dish. Trim and crimp the edges, then use a fork to prick the bottom of the crust. Transfer this crust back to the fridge and allow it to chill for at least 1 hour before making your pie. Alternatively, gently wrap the crust in Saran Wrap and store it in the fridge for up to 2 days or freeze for up to 4 weeks.
Assemble the pie
- Preheat the oven to 400°F / 200°C.
- Prepare the streusel topping as directed in the recipe. Pop the streusel into the fridge while you prepare the apple pie filling.
- Transfer the apple slices to a mixing bowl. Add the sugar, flour, cinnamon, lemon zest and juice, and vanilla extract. Gently fold all of the ingredients together.
- Spoon the apples into the pie crust; it will be full! Arrange the crumb topping over the apples. If you have one, use a pie crust shield for the edges of the pie crust; you’ll leave this on the pie for the first thirty minutes of baking.
Bake
- Transfer the pie to the oven. Bake for 30 minutes, then reduce the oven heat to 375°F / 190°C. Remove the pie crust shield. Bake for another 20-25 minutes, or until the edges of the pie are a deep golden brown and the top is turning golden as well. Allow the pie to set for at least 1 hour before slicing and enjoying.