A few weeks ago I discovered the vegan apple pie from Tazza in Giro (recommended!) after a visiting the biggest flea market of Lisbon: Feira da Ladra. Since then, I thought about apple pie non-stop. I decided to create one myself and made a plant-based apple pie with olive oil and honey.
(Klik hier voor de Nederlandse versie van het recept.)
I must say: the result was amazing! All credits go to the delicious Pink Lady apples that made this plant-based apple pie a winner.
The apple pie is not entirely vegan because I used honey. I still had a little bit of honey left and no other sweeteners on hand.
Since January of this year, I eat a completely vegan diet (before it was vegetarian), but I’m not entirely sure if I will also remove honey from my diet. I can do without, so I think will.
But today I used the last bit of honey. You can replace the honey with sugar (all kinds), maple syrup or agave syrup for example. One is not healthier than the other, they are all sugars. The advantage is that they are vegan.
You not into sweet? It’s perfectly okay to leave out the honey. However, I would recommend using (extra) sweet apples is you decide to not use any sweeteners.
Fun fact: everything from the apple was used. The apples went into the pie ofcourse. The waste ended up in the compost bin on the balcony and the seeds were saved and will be planted soon.
Ingredients plant-based apple pie
For the dough:
100 grams of flour (I used self-raising flour)
8 tablespoons of extra virgin olive oil
pinch of salt
1 teaspoon baking powder
a little bit of water
For the filling:
3 tablespoons of honey
Mix the flour, the baking powder, and the salt. Add the olive oil and a small amount of water (about one or two tablespoons).
Knead into a cohesive dough. The dough will be a bit crumbly, but that’s okay. You can also add extra olive oil or water if it’s too dry.
Roll out the dough with a rolling pin. You can use two sheets of parchment paper and roll the dough in between. Make sure the dough is around 0.5 cm thick.
Grease the springform pan with a little olive oil.
Carefully place the dough in the springform pan and cut off the excess dough. You can keep the remaining dough (in the fridge or freezer) or turn it into a crumble and use it for the top layer of the apple pie.
Cut the apples into quarters and remove the bell house. You do not have to peel the apples. Do make sure your apples are washed properly. Cut the apples into thin slices.
Cover the bottom of the apple pie with a layer of apple. Sprinkle with cinnamon and a tablespoon of honey. Repeat this until the apples are used.
Make sure to save a few beautiful pieces of apple to use for the top layer.
Bake the apple pie an oven between 180 ° C and 200 ° C for about 30 minutes. Keep an eye on your pie, because the apples can suddenly burn.
Allow the apple pie to cool down and cut into 8 slices.
Tip: because the dough is quite dry (and unsweetened) I advise you to use it only to make a bottom layer (and not make raised edges like I did).
Enjoy your plant-based apple pie!
Nutritional value per portion
Energy 242 kcal Carbohydrates 23 g Fats 13.6 g Saturated fats 1.9 g Protein 1.4 g Fiber 1.9 g
One apple pie contains 8 portions.
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