By Vidushi Singh
Apple pies are an actual vintage. This pie's luscious apples are encased in flaky pastry and baked with fragrant cinnamon.
1kg apples, peeled ¼ tsp salt 3 Tbsp brown sugar 2 Tbsp cornstarch ½ lemon, juiced 1 tsp ground cinnamon ½ tsp ground ginger Crust 2½ cups flour vegan butter 1 Tbsp sugar ½ tsp salt 4 Tbsp ice water Topping 1 Tbsp vegan whipping cream for brushing 1 tsp granulated sugar coconut whipping cream vegan ice cream
Mix apple slices and salt well, then microwave it for 5 mins at 600W. Mix and microwave again until the liquid is evaporated.
Add brown sugar, lemon juice, cornstarch, cinnamon and ginger in the apple mixture, blend it and keep it aside.
Now add the flour, butter, sugar, and salt to a food processor and dilute the butter until it's broken up into small pieces
While pulsing a few times to blend, add half of the water. When a dough forms, add the remaining water and pulse once more.
Turn the dough into a bowl and divide the dough in two and form each into a ball.
Roll a dough ball with lightly floured parchment paper, sprinkle some flour on it.
Roll the second sheet of parchment into a 4 cm wide circle and 1/4 cm thicker than pie on top of the first piece.
Now place both rolled sheets into the fridge to chill for 30 minutes.Heat the oven to (180°C).
The second parchment layer should be facing up when you flip the dough into a 9-inch glass pie plate.
Now fill the pie shell with the apple mixture and use a pastry wheel to make a lattice top.
Weave these pieces over and under one another.To tuck the dough's overflow inside and seal the edges, pinch.
Bake for 45 to 55 minutes, until the crust is golden, brush with cream and Enjoy!