This apple pie, which is not inferior in taste to the traditional American pie, vegans can treat themselves. Extra virgin unrefined coconut oil is an excellent substitute butter as a part of cake and toppings. Cook the filling from three different varieties of apples, varying in softness and balance sour and sweet. So it will become more textured and rich taste. Season the filling with pie spices and collect closed cake from two layers of dough. When the cake is ready, wait until it cools completely so that the filling keeps its shape. Пирог получается сказочно вкусным! 
Time: 2 час. 20 minutes. Complexity: easy Servings: 8 – 10 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Dough
- 3 tbsp. premium flour + extra for work
- 2 tbsp. l granulated sugar
- 2 tbsp. l white vinegar
- Fine salt
- 1 tbsp. unrefined coconut oil extra virgin
- 8 – 10 tbsp. l ice water
- Special equipment: deep cake tin 24 cm in diameter
Filling
- 1.8 kg assorted apples (8 – 9 pcs.), for example, Golden Delishes, Granny Smith and Mackintosh
- 2/3 Art. granulated sugar + optionally for sprinkling
- 2 tbsp. l freshly squeezed lemon juice
- 4 tbsp. l unrefined coconut oil
- 3 tbsp. l flour
- 1 tsp ground cinnamon or condiment for apple pie
- 1/4 tsp fine salt
- 2 tbsp. l unsweetened almond or soy milk
Recipes with similar ingredients: premium flour, coconut oil, almond milk, soy milk, lemon juice, seasoning for apple pie apples
Recipe preparation:
- Dough: in a bowl of a food processor, put flour, sugar, vinegar and 0.5 tsp salt, mix everything. Add Coconut Oil mix with a small spoon to make the oil the size of a pea. Add 8 tbsp. l ice water and mix again. Squeeze the dough in a hand; it should keep in shape. If the mixture is very friable, mix another 1-2 tbsp into the dough. l ice water.
- Divide the dough into 2 parts, form discs 1 cm thick., wrap in plastic wrap and put in a refrigerator at least for 1 hour or overnight.
- Stuffing: meanwhile, peel the apples and core, cut into slices 1 cm thick. In a large bowl mix with sugar and lemon juice. In a large frying pan on Melt the coconut oil in moderately high heat. Add apples and cook, stirring, until stronger apples are softer, but will still be in shape for about 12 minutes.
- Add flour, cinnamon or seasoning for apple pie and 1/4 tsp salt, mix. Remove from heat and cool completely. filling (the filling can be prepared in advance, cover and up to 2 days to store in the refrigerator).
- Pie: to make the dough easier to roll, it should soften slightly at room temperature (this may take approximately 20 – 40 minutes depending on your air temperature in the kitchen). On a lightly floured surface or between two pieces of powdered parchment paper or wax paper roll 1 dough disc into a circle of 32 cm. If the dough becomes too warm, put it in the refrigerator until it gets stronger. Place the dough in the cake pan. Put the cooled filling lightly piling it in the center.
- Roll out the remaining dough disk into a circle of 30 cm .; put it on stuffing, and squeeze 2 layers of dough around the edges. Tuck overhang batter under the bottom and pinch as desired. Lubricate the top and edges of the cake sprinkle with almond milk and generously sugar. Pierce the top piece of cake with a knife (or make decorative cuts) times so that when baking steam comes out. Refrigerate at least 1 hour.
- Place the oven grate in the lower third of the oven, place on wire rack and preheat oven to 220 ° C; warm up oven for at least 30 minutes. Place the pie on a hot baking sheet and reduce the oven temperature to 190 ° C. Bake until the pie will turn golden, and the filling will not bubble, 1 hour – 1 hour 20 minutes, if necessary, turning the form the other side (cover the edges with foil if they darken too quickly). Put the cake on the wire rack and cool until the filling hardens, about 3 hours.
