29th January 2019
I can’t believe that it is nearly the end of January but somehow it is! It also means that veganuary is coming to an end, however I have one last recipe that is entirely vegan even though you would never guess it.
This apple pie is so good. I’ve made it twice in the past week and it is so good. It also means I have eaten a lot of pie, but this with some ice cream is honestly the best thing after a day on placement.
I will admit that I did cheat and use pre-bought pastry (which also helps to make it vegan). However, you can always make your own pastry which is super simple.
If you want to make your own pastry then it is a case of half the amount of fat (butter etc.) to flour, so if you use 75g butter then you use 150g flour. Shortcrust pastry is simply just a ratio and if you remember the ratio of half fat to flour then you are set for the rest of your life really. It is also really easy to then spice up the pastry by adding in spices or herbs, depending on if you’re going for sweet or savoury.
Back to pie though, as who doesn’t love pie?
This pie is topped with a lattice pattern, which is pretty simple to do, however you could just top the pie with a single sheet of pastry (just remember to make a hole in it to allow some steam to come out otherwise it could explode and that wouldn’t be fun). There are so many different ways to top a pie so you can get as creative as you want really.
Generally this is a quick recipe so it’s perfect for midweek and the weekend! Also if you make this pie, remember to take a picture of it and then tag it with #naturallysarahblog on any social media platform so that I can see it!
Serves 6-8
Ingredients:
600g Shortcrust pastry (I used JusRol shortcrust pastry)
650g Bramley Apples
1tbsp Brown Sugar
1tsp Cinnamon
2tbsp Demerara Sugar
Method:
- Preheat the oven to 160°C.
- Peel, core and dice the bramley apples into small, 1cm-ish cubes. Add in the brown sugar and the cinnamon and mix together, until all of the apples are coated in the cinnamon and sugar.
- Cut the pastry in half and roll out the pastry until it is about the same thickness as a £1 coin. Using the first half as the base of the pie, put the pastry in the pie tin, pressing down in the bottom of the pastry and trimming off the excess pastry.
- Fill the pastry case with the diced apples.
- With the remaining pastry, cut it into strips about ½ inch thick. Lay parallel strips of the pastry on top of the pie, leaving a small gap between each strip. Fold back every other strip and then lay another strip of pastry at right angles to the parallel strips. Unfold the parallel strips back down over the new strip of pastry.
- Repeat this with all the other strips of pastry, alternating the strips that get folded back (so that the ones that are beneath the perpendicular strip now go over the new perpendicular strip).
- Trim off the excess pastry, pressing down on the edges to ensure that the pastry bottom and the lid stick together.
- Sprinkle the top of the pie with the demerara sugar and then bake in the oven for 30 minutes, until the pastry is crisp and has gone slightly golden brown around the edges.