Simple, juicy apple pie made from shortcrust pastry, with delicious sprinkles. A classic that should not be missing at any coffee party with the mother-in-law.
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.