Apple pie is a classic Dutch dessert. I grew up with it and have very happy memories of my mother making it when I was a child.
I also remember I loved the raw dough even more than the actual finished pie. The dough is really sweet and my siblings and I would secretly snack on it while my mother was making the cake. In the end, she never had enough dough left to finish it! Don’t do that with this recipe, because you really need it. I have tried to make this cake as healthy and as delicious as possible. It’s vegan (of course) and contains very little sugar. Making an eggless appe pie isn’t easy, but as it turns out apple sauce is a great egg substitute. I used dates (Medjool dates are the best kind!) and date syrup to make the cake sweet. After putting it in the oven for the first time I knew it was going to be a success because the smell was heavenly. It took me a few tries to get here, but I’m so happy to share the final recipe with you!
Recipe: Apple pie
Delicious vegan apple pie recipe
Preheat the oven to 180 degrees Celsius and soak the raisins in a bowl of hot water.
Put the flour in a large bowl with the baking powder, salt, cinnamon and nutmeg.
In a separate bowl, melt the coconut oil.
Add the coconut oil to the bowl with flour and add the apple sauce and the date syrup.
With a spoon, mix the coconut oil, apple sauce and syrup with the flour. Once it starts becoming a dough, use your hands to bring it together into a large ball.
Separate the dough; take about one-third and wrap in plastic foil and put into the fridge.
Grease a cake tin with some coconut oil.
Cover the bottom and sides of the cake tin with the remaining two-thirds of the dough. Don’t make it too thick, because you won’t have enough dough! Put the cake tin with the dough in the fridge.
Time to make the filling. Peel and finely chop the apples and put them in a large bowl with some lemon juice so they don't turn brown.
Put the dates into a food processor with a splash of water and process until you have a date paste. Add to the bowl with the apples and stir through.
Drain the raisins and add to the apple mixture with the cinnamon. Stir through.
Remove the cake tin from the fridge and pour the apple mixture into the tin. Carefully press down with the back of a spoon.
Take the remaining dough from the fridge and use it to cover the top of the pie. I usually make about 7-8 thin stripes as this is the way most Dutchies do it:).
Put the cake into the oven for about an hour. After 50 minutes check the cake to make sure it’s not burning and check the apple, it needs to be nice and soft.
Leave the cake to cool once you remove it from the oven. You can also eat it warm of course, but it’s better once it’s cooled a bit.