Indulge in this delectable vegan apple pie topped with fresh, plant-based whipped cream—a perfect treat for your evening coffee or tea. As seasoned bakers, we've perfected this recipe using high-quality plant ingredients for authentic flavor and texture.
Ingredients
For the crust
- 200 g flour
- 100 g Flora Plant unsalted
- 60 g white caster sugar
- 5 g salt
- 4 g baking powder
- 3 large Jonagold apples
For the whipped cream
- 100 ml vegetable cream
- 5 g sugar
Optional
Orange chips & atsina cress
Supplies
Cake pan with a diameter of 18 cm
Read also: 'To spoil yourself:vegan chocolate fudge with turmeric latte'
Preparation Method
- Preheat the oven to 180 °C.
- In a large bowl, combine the flour, baking powder, salt, white caster sugar, and unsalted Flora Plant. Mix until a smooth dough forms.
- Roll out the dough to 1 cm thickness. Line the cake tin with the dough and chill in the fridge for 3 hours.
- Meanwhile, prepare the filling: Peel the apples and cut into 12 wedges each.
- Once chilled, add the apple wedges to the pie crust and bake at 180 °C for 25 minutes.
- While baking, make the whipped cream: Add sugar to the vegetable cream and whip until fluffy.
- Remove the pie from the oven and let cool. Top with whipped cream, orange chips, and atsina cress.
Recipe and image: Floraplant
