Pieters Special Deep dish Apple Pie Dairy free, egg free, totally plant based, Vegan and Vegetarian friendly recipe: Deep dish Apple Pie No pie is good for the figure, Apple Pie is just a little bit more guilt free than the rest. Ingredients For the pastry: 3 cups plain flour, plus more for rolling 2 tablespoons sugar 2 tablespoons white vinegar Fine salt 1 cup Organic Coconut Oil 8 to 10 tablespoons ice water For the filling: 2 kg mixed apples (8 or 9), such as Golden Delicious, 2/3 cup sugar, plus more for sprinkling-Organic unrefined brown sugar 2 tablespoons fresh lemon juice 4 tablespoons coconut oil 3 tablespoons plain flour 1 teaspoon ground cinnamon 1/4 teaspoon fine salt 3 tablespoons soya Milk 1 Table spoon of Orange Zest 1/2 cup Raisins 1/2 cup of Cashew nuts Method Line a 23 cm Spring form pan out For the dough: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat one piece in a 2 cm thick disc, leave the other piece in the shape of a ball and chill for at least 1 hour up to overnight. For the filling: Meanwhile, peel and core the apples; cut into 1.5 cm thick slices . Toss with the sugar, raisins, nuts , orange zest and lemon juice in a large bowl. Melt the coconut oil in a large pan over medium-high heat. Add the apples and cook, stirring occasionally, until the firmer apples soften but hold their shape, about 12 minutes. Add the flour, cinnamon and 1/4 teaspoon salt, and stir to combine. Remove from the heat, and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.) To assemble: To make rolling easier, let the dough in disc soften a bit,leave the ball in the fridge. The disc should be slightly soft when pressed at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc of dough out into a 30 cm round on a lightly floured surface or between two pieces of floured parchment or wax paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 23 cm spring form pan. Add the cooled filling, mounding it slightly in the centre. Take the ball of dough out of the fridge, and grate it with the rough part of the grater on top of the pie filling. Brush the top and edges with the almond milk, and sprinkle generously with sugar. Chill for at least 1 hour. Position an oven rack in the lowest position in the oven, place a baking sheet on the rack and preheat to 180°C; preheat for at least 30 minutes. Place the pie on the hot baking sheet, and lower the oven to 170°C. Bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour 20 minutes, rotating as needed. Transfer to a rack, and cool until set, about 3 hours. Then, garnish with love as i did.
Posted on: Mon, 29 Dec 2014 12:22:45 +0000
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