Apple Pie
Gang/Type: Dessert
Ergibt/Yield: 1 Pie - 12 Pieces
For the filling:
  • 600 g (21.2 oz) apples
  • 1 tbsp lemon juice
  • 500 g (17.6 oz) apple sauce
For the dough:
  • 325 g (11.5 oz) white flour - spelt or wheat
  • 1 tbsp soy flour
  • 75 g (2.6 oz) cane sugar
  • 1 tbsp baking powder
  • 1 pinch vanilla
  • 120 ml (1/2 cup) non-dairy milk
  • 100 g vegan butter, in small pieces
For the glaze:
  • 80 g (2.8 oz) powdered sugar
  • 1 tbsp non-dairy milk
  1. Peel the apples, de-seed and cut in small pieces. Drizzle over the lemon juice. In a pot bring the apples and apple sauce to boil. Let simmer for 10 minutes, then let cool a bit. Grease a pie dish or springform pan (26 cm - 10 inches ø).
  2. Knead all ingredients for the dough until a soft dough forms. Halve it and roll out the dough on the dusted counter, about 5 mm (0.2 inches) thick. Place one dough piece in the pie dish and form a crust. Don't forget the sides. Prick the bottom with a fork a couple of times. Spread the apples on the dough.
  3. Add the other rolled out dough on top of the apples. Press the edges together and use a toothpick to add some holes where hot air can escape.
  4. Place the cake in the cold oven and turn it on to 200° C (390° F). Bake for 30 - 35 minutes until golden. Remove from the oven and let cool in the dish on a cooling rack.
  5. Combine the ingredients for the glaze and spread on the lukewarm pie.
The pie tastes great, when it's warm. Heat it in the oven for 10 - 15 minutes at 100° C (120° F).
Recipe by Blueberry Vegan at