Vegan Apple Pie

Method

Melt the vegan butter in a large pot over medium heat. Add the cornstarch and stir to form a paste. Then, stir in the coconut sugar (keeping 1/2 tbsp back for later), maple syrup, water, cinnamon (reserving 1/4 tsp for later), optional nutmeg, and lemon juice. Bring the mixture to a low simmer, cooking and stirring regularly for about 4 minutes until the sugar dissolves.

Remove the pot from the heat and add the sliced apples. Toss the apples in the brown butter mixture until they are fully coated.

Lightly flour your kitchen surface and roll out the pie dough into two circles large enough to cover a 26 cm pie tin with some overhang. Transfer one pastry sheet to the bottom of a well-greased loose-bottom pie or tart tin, carefully pressing the crust into the dish with your fingers. Trim the edges as needed.

Pour the apple pie filling, along with its liquid, into the crust base. Place the second pie pastry sheet on top, crimp the edges to seal, and trim any excess overhang. Using a sharp knife, cut three 1.5-inch slits into the top of the crust for steam to escape.

In a small bowl, combine the remaining 1/2 tbsp coconut sugar and 1/4 tsp cinnamon. Brush the top of the pie with melted vegan butter and sprinkle with the cinnamon sugar mixture.

Preheat the oven to 180°C (160°C fan).

Place the apple pie on a baking tray and bake for approximately 45-55 minutes, or until the crust is golden brown and the filling is bubbling. Keep an eye on the pie starting around the 25-minute mark; if it appears to be browning too quickly, loosely cover it with tin foil (do not seal).

Allow the pie to cool on a wire rack for 1 hour before serving. Serve with thick and creamy, natural coconut yog.