Growing up on the countryside I learned to appreciate and use everything nature provides us with. There were lots of meadows with fruit trees in the area surrounding our vegetable garden and I always went with my grandma to collect the fruits from the ground, the so-called windfalls. Apples, plums, pears, walnuts, hazelnuts and quinces.
The pretty fruits were kept in a cool storage place in the basement and from the rest of the fruits we cut out the bad parts and cooked jam or apple sauce. And of course we baked lots of fruit pies and cakes. Everyone in my family liked a good apple pie. In most cases we couldn’t even wait until it was cooled down properly and begged my mom to finally, finally cut into it. So these apple pie pieces on our plates did often not look the most prettiest but we were so happy and didn’t care at all. The cake was tucked away in minutes!
To me a good apple pie has to be crunchy on the outside and the filling juicy, sweet and cinnamonic….and this one here really reminded me of my childhood apple pies.
(for a 26 cm pie pan)
400 g all-purpose flour
140 g raw cane sugar
1/2 tsp baking powder
200 g margarine, chilled
1/4 tsp vanilla extract
1/4 tsp salt
3 Tbsp cold tab water
8 apples (peeled and cored)
about 2 Tbsp flour
80-100 g brown sugar(depending on the sweetness of the apples)
1 tsp ground cinnamon
In a bowl mix all dry ingredients for the crust, spread the margarine in little chunks over the flour mix and add the water. Knead a pastry with your hands and form it into a ball (you can already divide the pastry in two at this point). Cover with cling film and refridgerate for about 1 hour.
In the meantime peel and cut the apples in slices (about 2 mm) and preheat the oven on 200°C (380°F) Remove the pastry from the fridge and roll out one half of it on a floured surface. Estimate the size you need by holding your pie pan over the pastry plate. Transfer the pastry disc to the pan press it on evenly.
Add flour, sugar and cinnamon to the apples and mix well. Fill the pie with the apple mix – it should be really full because the filling will shrink during the baking process.
Now roll out the remaining pastry and either cover the pie with a solid piece of crust or cut stripes and weave a lattice. You can also use cookie cutters and decorate the pie with some additional shapes like leafs or flovers, stars etc.
Pinch the bottom and top crusts together all the way around the pan to seal. If you make a solid top, slice a few slits on top to allow steam to escape.
Bake for 1 hour, cover the pie after the first 15 minutes with a piece of baking paper and in case it is not golden brown take this cover off for the last 5 minutes. It depends on your oven how fast the baking goods are usually browning.
Let the pie cool down for at least half an hour before cutting into it.
If you like it sweet dust the pie with icing sugar (can also be mixed with a little cinnamon) or top with vegan whipped cream, a scoop of vanilla ice cream and maple sirup/ caramel sirup… that’s all up to you.
NOTE: Place the pie pan on a sheet of paking paper when baking in case of spillage.
NOTE: For extra golden and crispy crust you can brush a little coconut oil on the pie for the last 5 minutes of the baking time.