Vegan Apple Pie with Nut or Almond Topping
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 5 mins |
| Total Time | 2 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 125 g wheat flour or spelled flour type 630
- 125 g whole wheat flour or whole spelled flour
- 2 teaspoons baking soda
- 75 grams sugar
- 125 g veetable mararine, firm
- 1 tablespoon apricot jam
- 2 tablespoon nut milk (nut drink) or almond milk
For the filling:
- 1 kg apples
- 100 g date (s)
- 2 teaspoons cinnamon
- 2 tablespoon lemon juice
- 2 tablespoon maple syrup or honey
For the filling: mixed nuts
- 200 g hazelnuts, round or almonds, round
- 5 drops rum or bitter almond flavor
- 2 tablespoon nut milk (nut drink) or almond milk
- 1 tablespoon lemon juice
- 1 tablespoon apricot jam
- 50 grams sugar
- 125 g veetable mararine, soft
- Icing sugar for sprinkling
Print Recipe
Pin Recipe Instructions
- Mix both types of flour with baking powder and sugar, add firm margarine in small pieces and knead with apricot jam and nut or almond milk to make a shortcrust pastry. Shape the dough into a ball and chill.
- Grate the apples, cut the dates very small. Mix both with lemon juice, cinnamon and honey or maple syrup, then set aside.
- Preheat the oven to 200 ° C top / bottom heat. Line a size 26 springform pan with baking paper. Roll out the cooled dough, pour it into the mold and press up one edge. Pre-bake the base for 15 minutes. This is important.
- In the meantime, for the nut mixture, stir the soft margarine and sugar until frothy. Stir in the ground hazelnuts or almonds, lemon juice, apricot jam and flavor. When I use nuts, I use rum aroma, with almonds I use a few drops of bitter almond aroma, but that is a matter of taste. The mass is slightly crumbly.
- Take the pre-baked base out of the oven.
- Pour the apple mixture on top, distribute it well and press down a little. Use a spoon to place the nut mass on the apples in several portions and carefully distribute and smooth out.
- Bake the cake on the lower rack at 200 ° C top / bottom heat for 30 minutes, then another 15 to 20 minutes at 160 ° C to 170 ° C. Maybe cover the cake at the end. But it is not necessary with my oven.
- Remove the edge of the form, then let the cake rest for at least 1 hour, only remove it from the form after it has cooled down and sprinkle with powdered sugar. The cake is very juicy.
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