Vegan & Healthy Apple Pie ♥ How does that sound to you?
This yummy Apple Pie is refined sugar-free; the crust is made with whole wheat flour and almond flour; the main source of fat is coconut oil, and well, you won’t believe how delicious the filling is!
In this recipe, the procedure for the crust is key. Make sure to add water one tablespoon at a time, as mentioned in the recipe. Sometimes you may need less than half a cup, this depends on how humid the place where you live is. But usually the amount marked in the recipe -for the water- is what you should require.
Major tip for the Healthy Apple Pie 👀
Another important thing to pay attention to is the pastry mixing/kneading part. Don’t over-mix the pastry too much, because the gluten will begin to over-develop and we will end up with a gummy consistency. Therefore, it’s gonna get much harder to handle. So be careful, my sweet baby cabbages!
For the Healthy Apple Pie filling, you can chop the apples to your liking. A lot of people chop them into squares, others slice them, etc. The result may slightly vary because if the pieces are too big, the apple tenderness will be a little different.
So, in this recipe we will slice them, but if you want to cut them into small squares, go ahead! No problemo, my friends!
Without further ado, let’s dive in! ♥
Healthy Apple Pie (Vegan)
- 1 tbsp coconut oil
- ¾ cup coconut sugar
- ¼ cup almond milk
- 6 apples, peeled, center removed, sliced
- 1 tsp vanilla extract
- 1 tsp cinnamon powder
- 1 tbsp corn starch
- 55 g coconut oil, solid
- 150 g almond flour
- 150 g whole wheat flour
- 2 tbsp coconut sugar or brown sugar
- ½ cup water
- Heat up 1 tbsp of coconut oil in a pan. Add coconut sugar and cook for about a minute until the sugar has melted (make sure it doesn't burn). Add milk, apples, vanilla, cinnamon and salt. Give it a gentle mix.
- Let it simmer, stirring occasionally, for about 10 minutes until the apples slightly soften -it doesn't matter if they're not fully cooked-. Add the cornstarch and let it cook for about a minute, just until it starts thickening. Let it cool.
- Preheat oven to 180°C.
- Combine coconut oil with both flours and coconut sugar. Mix with a dough cutter until a sandy consistency is obtained.
- Add about ½ cup of water, until it forms a firm dough – add the water one tablespoon at a time and stop once the dough feels and looks homogeneous.
- Divide the dough into two parts and spread one of these on a cake pan (previously greased & floured). Use your fingers to carefully press it on the bottom and up and sides of the pan (I suggest using a 9” pan).
- Place the rest of the dough between two pieces of parchment paper and roll it out with a rolling pin. Cut the dough into several strips.
- Pour the apple mix into the previous pan. NOTE: the apple filling must be completely cold because if it is warm it might melt the coconut oil from the pie crust and make the process difficult.
- Take the previous dough strips and place them on top of the pie forming a grid of interlaced squares (as shown in the picture). If a little dough is left, make a strip long enough to cover the edge of the pie and press the edge with a fork to adhere it to the grid strips.
- Optionally, brush some agave or maple syrup on the strips and sprinkle some coconut/brown sugar to make the pie look golden and shiny.
- Bake for 30-40 minutes or until the pie looks nice and golden.