Apple pie again? Oh yes, because this time there is a very classic variant. The three other recipes on veganevibes.de are each two sponge cakes, one gluten-free and one with caramelized apples. For all those who have missed a very classic apple pie with crumble, can now breathe a sigh of relief. This time is nix with oil-free, gluten-free or other schnick schnack. Simply a classic apple pie, just like grandma would make. Well let’s be honest, my grandma doesn’t bake anymore, because she is now 95 and is rather happy when the mobile baker comes by with his sales cart. The Nuss Zopf is supposed to be the best ever, which is why it is often sold out so quickly. It’s interesting how times have changed, I’m thinking of my grandma’s tubular noodles, for example. They were fried out in oodles of fat and I’d be lying if they weren’t delicious.
Classic vegan apple pie
I really thought long and hard about making this recipe. why? Because I now simply bake differently, without margarine and preferably with wholesome ingredients. You may have also noticed that many recipes are oil-free and/or gluten-free. That said, I think a good blog needs a solid, classic, vegan apple pie. There are also some people out there who are just starting to eat vegan and are looking for simple and familiar recipes. With this wonderful cake you can definitely convince even your mother-in-law. Would you like another dollop of vegan cream?
Basically, the cake consists of three layers, starting with the base of shortbread, apple slices and sprinkles. I’ll be honest, I love sprinkles in all variations. Together with the acid from the apples a dream!
Shortbread, sprinkles, apples? Coming!
You can prepare this recipe wonderfully, especially the shortcrust pastry. It can spend a night in the refrigerator, no problem. By itself, this apple pie holds up wonderfully and even gets better with time once it’s properly infused. By the way, if you are interested in the ingredients of apples in more detail, you can find an article here.
Otherwise, honestly, not much can go wrong. Nevertheless, I have summarized all tips and tricks for you here once again:
- The mold should preferably be one with a loose bottom, or a classic springform pan with a diameter of 28cm
- I use Alsan organic margarine because it has proven best over the years. Alternatively, a coconut oil might still work (because it solidifies at low temperatures). I have not yet tried a production with alternative oils, do you perhaps have a tip for the community?
- The consistency of the shortbread dough should be compact, but neither too firm nor too soft. You should be able to loosely form a ball with your hands. If in doubt, use a little more flour (if too liquid) or more vegetable milk (if too solid). Feel free to look at the video, there you can see how my dough looks like.
- I use tart apples because they contrast nicely with the sweet crumble. Apples that are too sweet tend to make the cake a bit boring.
- Always allow cake to cool thoroughly after baking before cutting. Otherwise, it may fall apart.
- For a gluten-free option, I would use a gluten-free flour and add in 1 tsp of carob bean gum for better binding. Note: I have not yet tested the gluten-free version.
CONCLUSION: This cake is really easy and (almost) nothing can go wrong. But if you are unsure or have a question, feel free to comment at the bottom of the page.
Then it can start now with our delicious apple pie in grandma’s style. I hope you enjoy baking and of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Classic vegan apple pie grandma’s style
Utensilien
FOR THE SHORTCRUST PASTRY:
- 125 g vegan margarine cut into pieces
- 200 g Spelt flour I use type603
- 30 g Raw cane sugar
- ½ tbspn Baking powder
- ¼ tbspn Bourbon vanilla ground
- 60 ml Water Very cold
FOR THE FILLING:
- 700 g Apples core removed, sliced, the weight refers to the amount after the apples are cleaned, I use the apples with peel
- 30 g Applesauce or a jam of your choice (apricot is particularly suitable)
FOR THE CRUMBLE:
- 80 g vegan margarine cut into pieces
- 150 g Spelt flour I use type603
- 90 g Raw cane sugar
- 1 tbspn Cinnamon
TOPPING:
Anleitung
- Line springform pan with baking paper. Alternatively, use a tart pan with a loose bottom.
- FOR THE PASTRY, put vegan margarine, flour, raw cane sugar, baking powder, bourbon vanilla and cold water in a bowl and knead with your hands until a uniform dough is formed.125 g vegan margarine, 200 g Spelt flour, 30 g Raw cane sugar, ½ tbspn Baking powder, ¼ tbspn Bourbon vanilla ground, 60 ml Water
- The consistency of the shortbread dough should be compact, but neither too firm nor too soft. You should be able to loosely form a ball with your hands. If in doubt, use a little more flour (if too liquid) or more vegetable milk (if too solid). Feel free to look at the video, there you can see how my dough looks like.
- Place in a bowl, cover with a cloth and refrigerate for one hour.
- In the meantime, make the STREUSEL by adding vegan margarine, spelt flour, raw cane sugar and cinnamon to a bowl and mixing and kneading with your hands until you have a crumbly dough. Cover and refrigerate.80 g vegan margarine, 150 g Spelt flour, 90 g Raw cane sugar, 1 tbspn Cinnamon
- Pour the dough into the mold and press it into the mold with your hands, pulling up the edges. Prick several times with a fork (this will prevent the dough from curling during baking).
- Place apple slices in the mold and press down lightly. Spread with the jam or applesauce (you can warm it slightly to make it easier to spread).700 g Apples, 30 g Applesauce
- Spread crumble evenly over cake and place in oven. Bake for 40 minutes at 200 degrees (top and bottom heat) or 180 degrees (convection oven)
- Remove from the oven and allow to cool completely.
- Cut into 8 pieces and serve (optional) with powdered sugar and cream.Icing sugar to taste, Vegan cream
- Store in an airtight container at room temperature for up to 3 days.
Video
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