Prep Time: 30 mins 

Cook Time: 1 hour 

Serves: 8 

Shortcrust pastry 

• 2 ½ cups plain flour 
• 1 cup vegan block butter* or solid coconut oil 
• 3 tbsp cold water (as needed) 
• 2 tbsp regular, brown or coconut sugar 
• Pinch of any good quality salt, if using coconut oil 

Pie Filling 

• ~4 peeled and cored apples, sliced thinly (Pink Lady, Granny Smith or any apple variety will work) 
• 3 tbsp corn flour 
• 1 lemon, juice and zest 
• 3 tbsp regular, brown or coconut sugar 
• 2 tsp cinnamon 
• 1 tsp nutmeg 
• Pinch of salt 

To glaze 

• 1 tbsp liquid sweetener of choice (such as maple syrup) 
• 1 tbsp water 

To prepare the pastry: 

1. Mix all the pastry ingredients in a medium size bowl or food processor. If the mixture is too crumbly, add a little water and mix until it becomes a pliable dough. If the mixture is too wet, add a little more flour and mix again. Divide the pastry into 2 balls, wrap or cover in an airtight container and chill for at least 30 minutes. 

Filling: 

1. Toss all ingredients in a bowl until combined and set aside. 

To assemble: 

1. Preheat oven to 180°C. Grease a 25 cm pie dish. 
2. Remove the pie dough from the fridge. If the dough is too cold, allow it to soften at room temperature. 
3. On a floured surface, roll out half of the pastry into a thin circle about 5 mm thick. Transfer the pastry to your pie dish and press it against the base and sides to form a crust. 
4. Trim off the excess pastry and prick the bottom with a fork. Set aside. 
5. Layer all the apple pieces (and excess juices) into the pie crust 
6. On a floured surface, roll out the remaining pastry into a thin circle then transfer to your pie dish. Or to create a lattice design by cutting your pastry into 1.5cm strips and layering them on your pie filling. 
7. Trim away any excess pastry. 

To glaze and bake 

1. Mix the maple syrup and water in a small bowl. Brush the mixture on your unbaked pie. 
2. Bake the pie for 1 hour or until the surface is golden and the apples are tender. 
3. Serve with a few dollops vegan ice cream. Enjoy! 

Notes 

* If you only have access to vegan margarine/spread, use only ⅔ cup and less or no water.