Vegan Apple Pie

There's nothing more comforting that a nice big slice of apple pie. Especially if you have it with a scoop of ice cream or a dollop of custard. This pie has a from-scratch buttery crust with a sweet apple filling - and I can promise you it will not disappoint!

The beauty about an apple pie is you an decide how you do the crust, you can go with a full top like I did, with a few cute little leaves on, or a lattice top, just have a quick look at apple pie tops and see what you fancy doing!

This pie makes a wonderful dessert for a Sunday dinner, if you do make it, please do tag me using #susiechef on Instagram!

Total time: 1 Hour 30 Minutes
Yield: 1 Pie, serves 6
Ingredients

• 475g Plain Flour
• 100g Icing Sugar
• 100g Caster Sugar
• 200g Dairy Free Butter, plus extra for greasing
• 4-5 Tbsp Cold Water
• 100g Sultanas
• 100g Caster Sugar
• 1/2 Tsp Ground Cinnamon
• 1/2 Tsp Mixed Spice
• 4 Granny Smith Apples
• 1 Tbsp Lemon Juice
• 1 Tbsp Dairy Free Milk

Cooking Directions

1. In a large mixing bowl, sift together the flour and icing sugar, then mix in the caster sugar.
2. Cut the butter up into small pieces, then rub into the flour mixture until it resembles breadcrumbs.
3. Add enough of the cold water to make a smooth dough.
4. Transfer the dough to tupperware and chill in the fridge for 20 minutes.
5. Whilst the dough is chilling, peel and chop the apples into 1cm slices.
6. Wrap the chopped apples in kitchen roll and squeeze to remove as much of the moisture as possible.
7. In a bowl, mix the apples, sultanas, caster sugar, spices and lemon juice.
8. Grease a 23cm casserole/pie dish with butter.
9. Take the chilled dough out the fridge and cut off one third of it and set aside.
10. With the larger portion of dough, flour a clean surface and roll out the dough until it is about 3/4 cm thick.
11. Carefully lift the dough and place into the buttered dish. Cut off the top parts of the dough that overhang the dish. If there are any cracks in the dough just patch them up with the offcuts.
12. Carefully pour in the apple mixture, spreading it to fill the dish.
13. With the 1/3 of the dough that you cut off previously, roll it out to 3/4cm thick then carefully drape it over the top of the pie. Cut off any overhang pieces.
14. Cut three one-inch stripes into the top of the pie (to let out steam).
15. If you fancy it, use any remaining dough to make decorations for the top of the pie, for instance leaves like I did.
16. Preheat your oven to 180˚ celsius.
17. Whilst your oven is preheating, chill the pie in the fridge. Once the oven is heated, brush milk across the top of the pie and bake for around 30 minutes until the pie is turned golden.
18. Remove the pie from the oven and leave to cool for at least 10 minutes before serving.

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