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5 from 1 vote

Vegan Apple Crumble Pie

This Vegan Apple Crumble Pie is perfect for Autumn apple season served with hot, thick custard and some dairyfree ice-cream! Made in our house as a solution to settle those pie or crumble for dessert arguments. The cooking time will vary depending on the thickness of the pastry and how big you want the chunks of apple to be! For a smoother filling you can use something like a Bramley but this pie is great when the filling is still full of chunks. Because the apples are mixed with cornflour there is no need to cook them first, they make their own sauce which sets when cooled (if the pie survives long enough!)
Cook Time40 mins
Chilling Time20 mins
Total Time40 mins
Course: Afternoon Tea, Dessert
Cuisine: American, British
Keyword: Dairy Free Apple Crumble, Dairy Free Apple Pie, Vegan Apple Pie
Servings: 8 slices
Author: Midge @ Peachicks' Bakery

Ingredients

For the Pastry (BBC Food website - link above)

  • 225 g Plain Flour
  • 100 g Baking Block Margarine Trex, Stork, Cookeen etc
  • 2-3 tbsp Ice Cold Water

For the Filling

  • 600 g Apple Chunks
  • 25 g Granulated sugar White or Brown
  • 25 g Cornflour

For the Crumble

  • 100 g Plain Flour
  • 50 g Baking block or Dairy free margarine
  • 25 g Granulated sugar

Instructions

  • Preheat the oven to 180C and grease a pie dish. Mine is about 9inches in diameter at its widest point!
  • Make the pastry first as it needs to chill before rolling. It is really easy, all you have to do is put the flour and baking block (cut into chunks) into a food processor and blitz until it resembles coarse breadcrumbs. Add 2-3tbsp of ice cold water and pulse again until it starts to come together. Tip out onto a lightly floured board and bring together into a ball. Wrap in cling film and chill for 20mins.
  • Peel and chop the apples into large-ish chunks (about 1.5cm). Add to a bowl with the sugar and cornflour and mix until the apples are coated. This will protect the apples from browning and will begin to form the filling as the sugar pulls the juice out of the fruit. Set this aside while you roll out the pastry.
  • Roll the pastry out. To do this I wrap a chopping board in cling film and then add a layer of cling film over the top of the pastry. This means the pastry rolls without sticking to either the board or the rolling pin and doesn't have any extra flour added to it! Drape into the pie dish and gently push it into all the corners and up over the side.
  • Brush the pastry with dairyfree milk and weigh down with greaseproof paper and rice. Blind bake for about 10mins while you make the crumble mix.
  • To make the crumble topping place the flour and baking margarine into the food processor and pulse until it makes crumbs with a few small lumps of margarine left. Add the sugar and pulse once or two to combine.
  • Once the pastry is made and blind baked this is really just an assembly job. Adding the cornflour to the apples means that there is no need to make the filling ahead of time AND when the pie cools the filling will set! When the pastry has blind baked, fill with the apple mixture and cover with the crumble mix.
  • Bake for 35-50mins until the crumble mix is golden brown and the apples are soft. You have to watch the pastry on the sides doesn't start to burn - you may have to cover with foil so that you don't have soggy pastry underneath!