Today you’re in for a real treat! It’s apple pie time and when I say that this one is the best I ever ate, I’m not lying. Well ok, it’s up there with my moms apple pie, because nothing can beat childhood memories. 😉
Last weekend we had dinner night with friends and they brought this amazing pie for dessert. Thank you guys, you nailed it! Of course I had to ask for the recipe and replicate it promptly. And what shall I say… it’s simply heavenly folks, you have to try it!
It got everything I want in an apple pie: a tasty crust, filled with apples to the max, a moist and creamy filling with a hint of vanilla and a crunchy top made of caramelized nuts. I mean, just look at it!
Since it takes a few steps to make, you’ll need a little bit more time than for the average cake, but don’t let that stop you. Once the delicious smell of baked apples and roasted nuts fills the air, chances are that you’ll have a big smile on your face.
So what are you waiting for?
The original recipes is from the german vegan blog Blauhimmelt. Make sure to check it out, for more delicious looking recipes! With her kind permission I’m sharing her recipe today, which was slightly adapted by my friend.
*Best* Apple Pie With Caramelized Nuts (Vegan)
- 125 g white flour
- 125g whole meal flour
- 125g plant-based butter (like Alsan)
- 75g brown sugar
- 2 tbsp water
- about 1 kg apples (use sour apples if you can find)
- 4 tbsp lemon juice
- 1 sachet (9g) of vanilla sugar
- 300g soy yoghurt
- juice of half a lemon
- extract of half a vanilla bean
- 70 – 100g of brown sugar (only if the soy yoghurt is unsweetened)
- 20g corn starch
- 50g plant-based butter (melted)
- 50 ml soy cream (or other plant-based cream)
- 80g brown sugar
- 50g plant-based butter
- 1 tsp cinnamon
- 100g walnuts
- 100g other nuts of your choice (I used a mix of hazelnuts, cashews and pistachios)
A tip before you start: this cake is best enjoyed, if you let it cool down completely for about 3 hours. You could also prepare it in the evening and let sit over night.
Start with the shortcrust by mixing all ingredients in a large bowl. This is a solid dough that seems very crumbly at first but if you mix it long enough it will come together nicely. I actually used my hands after a while because it was easier.
Cover the dough and put it in the fridge for at least half hour.
For the filling, peel and core the apples and cut in small pieces. Mix with 4 tbsp of lemon juice and vanilla sugar. In a seperat bowl, mix together the rest of the filling ingredients (soy joghurt, lemon juice, vanilla bean extract, sugar if needed, corn starch and melted vegan butter). Now fold this mixture in with the apples.
Preheat oven to 180°C. Line the bottom of a 26cm / 10inch diameter round baking pan with baking paper and grease the sides with a little oil (for example sunflower oil). Roll out the shortcrust on a floured work space and place in your baking pan, forming a 2cm/0,8 inch high edge. Now fill the crust with the apple mixture and bake for 25 minutes on the lower rack.
Meanwhile, chop up the nuts ruffly. Bring to boil soy cream, sugar and plant-based butter in a pan, then take away from heat and add the nuts and 1 tsp of cinnamon.
Once the pie baked for about 25 minutes, take it out of the oven and top with the nut mixture. Now bake for another 20-30 minutes until golden.
Once the cake comes out of the oven, it’s still quite wet (but I don’t blame you, if you can’t wait to eat ;-)). If you let it cool out completely, it will get the perfect consistency. Serve with vegan whipped cream. If you can get your hands on the swiss brand Soja Line, then I highly recommend to use it. It’s delicious and super fluffy!