Apple pie

Ingredients

• 360 gplain flour (Type 405)
• 180 gcold margarine
• 1 teaspoonsalt
• 1 teaspoonbrown sugar
• 8 tablespoons (120 ml)ice-cold water
• 2 teaspoonscinnamon
• 1 kgapples
• 100 gcoconut blossom sugar or brown sugar
• 1 pinchsalt
• 3 tablespoonscornflour
• 2 teaspoonscinnamon
• 1/2 teaspoonnutmeg
• 1/2 teaspooncardamom
• 1/4 teaspoonground cloves
• juice of 1/2 lemonlemon juice

Instructions

1. 1

   Mix the dry ingredients

   Add the flour, salt, sugar and cinnamon for the pastry to the bowl of a food processor.

2. 2

   Cut in margarine

   Cut the cold margarine into cubes and add it to the flour. Mix briefly, stopping when the mixture still contains pea-sized pieces of margarine.

3. 3

   Add the water

   Pour in the ice-cold water and mix just until a dough forms, taking care not to overwork it.

4. 4

   Chill the dough

   Remove the dough and shape it into a ball. If needed, drizzle over a little more ice-cold water, but avoid adding too much. Cover with cling film and refrigerate for 1 hour.

5. 5

   Slice the apples

   Meanwhile, peel the apples and cut them into thin slices.

6. 6

   Season the filling

   Add the sugar, pinch of salt, spices, lemon juice and cornflour. Stir until all the apple slices are coated.

7. 7

   Divide the dough

   Take the dough out of the fridge and divide it into two equal pieces. Grease a 31 cm pie dish generously with vegan butter.

8. 8

   Roll the base

   Roll one piece of dough into a circle 30 cm in diameter.

9. 9

   Line the dish

   Carefully place the rolled dough in the prepared pie dish and trim off any excess.

10. 10

    Fill the pastry

    Add the apples to the pie dish and spread them evenly. Preheat the oven to 180°C, using conventional top and bottom heat.

11. 11

    Make the lattice

    Roll out the second piece of dough to a 30 cm circle. Use a pizza cutter or sharp knife to cut it into 18 strips, then arrange them over the filling in two layers or as a woven lattice.

12. 12

    Decorate the top

    Cut small leaf shapes from pastry scraps with cutters and arrange them on the pie. Brush carefully with a little plant milk, then sprinkle with coconut blossom sugar and a little cinnamon.

13. 13

    Bake the pie

    Bake at 180°C for 50–60 minutes.

What is American apple pie?

American apple pie is a fruit-filled pie with pastry enclosing a spiced apple filling, often finished with a lattice top. It belongs to a long tradition of baked fruit pies, with versions shaped by European baking and ingredients available in North America.

This version uses a shortcrust pastry made with margarine and adds cinnamon, nutmeg, cardamom and cloves to the apples. Cornflour helps thicken the juices as the pie bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 5g protein, 75g carbs, 18g fat.

The flour, apples, sugar and cornflour provide most of the carbohydrates, while the margarine supplies most of the fat. There is some protein from the flour, but this is mainly a pastry-and-fruit dessert; serve a slice with yoghurt or alongside a protein-containing meal to make the plate more balanced.

Keep the pastry cool

Cold margarine and ice-cold water help the pastry stay manageable and give it a tender, crumbly texture. Mix only until the dough comes together; small pieces of margarine should remain visible in the mixture.

Chilling the dough for an hour firms it up before rolling. If it feels sticky when you handle it, return it to the fridge briefly rather than working in extra flour.

Build a balanced filling

Apple slices: Cut them thinly and evenly so they soften at a similar rate. A mix of tart and sweet apples can add a more rounded flavour.

Spices and thickener: Cinnamon leads the flavour, while nutmeg, cardamom and cloves add warmth. The cornflour and lemon juice coat the apples and help create a set, tangy filling.

Shape the pastry top

Roll each half to a 30 cm circle for the 31 cm dish, then trim the base once it is in place. Handle the pastry gently so it does not tear as you transfer it.

Cutting the top into 18 strips gives you the option of a simple layered top or a woven lattice. Keep the strips lightly floured if they begin to stick while you arrange them.

Check the bake

Bake the pie at 180°C for 50–60 minutes, as directed. The pastry should look golden and the filling should be bubbling; if the edges brown much faster than the centre, loosely cover the edges with foil.

Allow the pie to rest before cutting so the thickened apple juices can settle. Slicing it straight from the oven may leave the filling looser.

Serve it simply

The pie is good warm or at room temperature, with its cinnamon and fruit flavours taking centre stage. For a classic dessert plate, serve a slice with a scoop of vanilla ice cream or a spoonful of plant-based cream.

For a less sweet contrast, pair it with plain yoghurt or serve smaller slices after a meal.

Recipe notes & tips

• Measure the pie dish before rolling so the pastry fits without stretching.
• Keep the pastry covered while you prepare the filling to prevent it drying out.
• Use a sharp knife or pizza cutter to make clean, even lattice strips.
• Let the baked pie rest before slicing for neater portions.
• Place a baking tray beneath the pie dish to catch any filling that bubbles over.

Variations

• Tart apples: Use a sharper-tasting apple variety to balance the sugar.
• Citrus note: Add a little finely grated lemon zest to the apple filling.
• Extra crunch: Scatter chopped nuts over the filling before adding the pastry strips.
• Simpler topping: Lay the pastry strips across the pie without weaving them.
• Individual pies: Divide the pastry and filling between smaller pie dishes, adjusting the baking time to suit.

Common mistakes to avoid

• Overworking the pastry: Mix only until it forms a dough so the crust stays tender.
• Adding too much water: Drizzle it in cautiously; excess water can make the dough sticky.
• Stretching the base: Ease the pastry into the dish rather than pulling it, which can make it shrink as it bakes.
• Cutting too soon: Rest the pie after baking so the filling has time to settle.
• Uneven apple slices: Slice the apples to a similar thickness so they cook evenly.

How to store

Cover and refrigerate leftover pie for up to 3 days. Reheat individual slices in a low oven until warmed through, or serve them cold or at room temperature.

Frequently asked questions