Spiced Apple Pie Filling
About This Recipe
This scrumptious apple pie filling ought to be used in every apple pie made for Rosh Hashana this year. Best served with a vegan custard (such as alpro), this dessert truly complements a sweet new year. Read the original recipe at School Night Vegan.
(Note that this recipe is just for the apple filling, for instructions to make the crust please see the link above, or feel free to use your own vegan puff pastry)
Ingredients
2 kg baking apples
Juice and zest of half a lemon
190g light brown sugar
150g granulated sugar
5 tbsp plain white flour
A pinch of flaky sea salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp vanilla extract
Instructions
To Make the Vegan Apple Pie Filling:
1. To Make the Vegan Apple Pie Filling: Peel and core the apples, then slice into ½ cm pieces. Add straight to a large saucepan and add the lemon juice and zest. Stir well to stop the apples from browning but be careful not to break them up. 2. Add the sugars, flour, salt, spices and vanilla and stir gently again until coated. Place the pan over a low heat and cover with a lid. Cook for 20 minutes, stirring occasionally. 3. Once the apples are softened but still have a little bite, remove the pan from the heat and spread the apples (and their juices) out on a baking tray to cool. Leave to cool completely to room temperature while you make the super flaky pie crust. 4. Transfer the filling into your pie crust and drape another layer of crust over it. Crimp the edges however you’d like and slice the lid into strips and arrange in a lattice configuration on top. Brush with the soy milk then sprinkle with the demerara sugar all over. 5. Place the pie in the oven and bake for 15 minutes. Remove the pie and lower the oven temperature to 165 °C. Cover the edges of the pastry with a doubled over layer of tin foil then return to the oven to bake for 40 minutes more. 6. Once baked golden brown, remove & serve with plant-based vanilla ice cream!