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Mind-blowing Apple Pie

Mind-blowing Apple Pie

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The evenings are getting a little cooler, the nights are beginning to draw in and the leaves are starting to turn. It’s almost autumn and I can’t tell you how excited I am for this next season. I adore all of the season changes whatever the month as it always brings about a new exciting chapter. However, autumn has to be one of my favourites. It is the perfect season for going for long walks as it’s not too hot and it’s not too cold (we always like to have a good moan about the weather don’t we?!) and it brings on the onset and excitement for the magical festive period ahead. The clothes get snugglier, the evening’s get comfier and the food becomes more comforting. This really is the season to start your hyyge. (Blog post coming soon! All shall be revealed!)

So what better way to kick off this season than with the humble apple pie. I would love to take full claim for this recipe but it was inspired by the amazing Mary Berry (what a legend!) I have adapted the recipe to make it suitable for vegans and I have swapped out the sugar for coconut sugar but it will blow your mind just how much flavour this little pud has. Teamed with some amaaazing vegan creme caramel ice cream, you’ll be adorning your fluffy socks and welly boots and shouting “Let me at those crunchy leaves” in no time!
Serves: 6 people
Ingredients
(We used a 22cm pie tin)
  • 350 g plain flour plus extra for dusting
  • 175 g cold vegan butter plus extra for greasing
  • 5 tbsp cold water
  • 1 kg dessert or cooking apples
  • Juice of 1/2 lemon
  • 100 g coconut sugar plus 1 tbsp to glaze
  • 2 tbsp cornflour
  • 1 tbsp coconut milk to glaze
Instructions
Method for the pastry:
  1. Put the flour into a bowl and break the butter into the mixture in small pieces
  2. Tickle the butter and flour together until you have fine crumbs
  3. Add the cold water, a spoonful at a time whilst combining with a wooden spoon until it begins to bind together
  4. Roll the pastry out onto a floured work surface and massage into a ball
  5. Wrap it in cling film and pop it into the fridge for a minimum of half an hour
  6. Remove half the pastry from the cling film
  7. Flour your work surface and rolling pin. Flatten the pastry. Working from the centre out, roll out the pastry into a rectangle (or circle if you're using a circular pie dish) so that it's a couple of inches bigger than your dish
  8. Working from the centre out, roll out the pastry into a rectangle (or circle if you're using a circular pie dish) so that it's a couple of inches bigger than your dish
  9. Grease the inside of your pie dish with some butter
  10. Gently lift and place your pastry into the bottom of your pie dish leaving some extra pastry hanging over the edges.
Method for the filling:
  1. Preheat the oven to 200°C/425°F/Gas 7
  2. Peel, core, and slice the apples and pop into a bowl
  3. Add the lemon juice, coconut sugar and cornflour and stir through to coat the apples
  4. Pop the apples into the pie dish and brush your pastry edges with coconut milk
  5. Using the remaining piece of pastry, roll thinly as you did with the base but this time slice 2cm wide slices
  6. Weave an over and under pattern onto the top of your pie pushing firmly on the edges to secure to the base
  7. Run a sharp knife around the edges of the pie to remove any excess pastry
  8. Press a fork around the edges to give a pleasing finish
  9. Brush with coconut milk and sprinkle with coconut sugar
  10. Pop the pie on a baking tray in the centre of the oven and bake for about 15 minutes, then reduce the oven temperature to 160°C/350°F/Gas 4 and bake for 30–35 minutes.
You won’t be able to help smiling when your kitchen is filled with the warm smell of apples and sugar. Grab your favourite bowl and your best snuggly blanket and enjoy this delicious treat curled up on the sofa with a good book. Autumn rocks!!

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