Perfect the vegan apple pie with Indian apple varieties

The aroma of a freshly baked apple pie comforts you. It makes you feel at home. Our classic recipe combines tender apples, sweet brown sugar, and warm cinnamon, all enveloped in a flaky, buttery crust. The key is to cook the apples just right—enough to soften them without turning them mushy.

This apple pie is best served with a scoop of vegan vanilla or salted caramel ice cream. This is a must-have recipe that is perfect for any gathering or even simple family dinners.

Ingredients:

For the Pie Crust:

• 315 gm all-purpose flour
• 1 tsp salt
• 2 tsp granulated sugar
• 227 gm dairy-free butter (2 sticks)
• 120 gm cold solid vegetable shortening
• Ice water

For the Apple Filling:

• 1.5 kg apples
• Juice of 1 large lemon
• 220 gm packed dark brown sugar
• 1/4 tsp cinnamon
• 2 tsp non-dairy milk like almond milk (for brushing)

Directions:

1. In a food processor, pulse the flour with salt and granulated sugar. Add cold plant-based butter and vegetable shortening; pulse until the mixture resembles small peas. Add ice water and pulse until evenly moistened. Squeeze some of the mixture with your hand; it should come together. If it crumbles, add more ice water and pulse again.
2. Turn the dough out onto a work surface and gently press with the heel of your hand, then gather into a ball with a few quick strokes. Divide in half and form into disks. Cover with plastic wrap and refrigerate for at least 30 minutes or for up to two days.
3. On a lightly floured surface, roll one disk into a round. Fit the round into a pie plate and trim overhang. Refrigerate the pie shell. Roll out the second disk into a round and transfer to a parchment-lined baking sheet. Cover with plastic wrap and refrigerate.
4. Peel, halve, and core the apples, then cut into wedges and toss with lemon juice in a large bowl. In a skillet, melt the remaining plant-based butter over low heat; stir in brown sugar. Add apples and turn to coat. Increase heat to high and cook, turning occasionally, until most wedges are tender but not mushy. Do not overcook.
5. Immediately scoop apples and their juices onto a rimmed baking sheet. Sprinkle flour and cinnamon over them and toss until flour disappears. Place the baking sheet on a wire rack and let apples cool to room temperature.
6. Preheat the oven. Arrange apples in the pie shell; drizzle juices over them. Moisten the pie rim with a wet pastry brush. Center the top crust over the apples and press the rim to seal. Trim the top crust to a 1/2-inch overhang, then fold it under and crimp. Brush the top of the pie with a mixture of milk and sugar. Pierce several holes in the top with a fork.
7. Bake the pie until the crust is golden brown. If the crust begins to brown too quickly, cover the rim with foil. Reduce heat and bake until you can hear the filling bubbling.
8. Transfer the apple pie to a wire rack and let cool for at least an hour before cutting into wedges and serving.

Among the most popular varieties are the Kashmiri Apple (known for its crisp texture and sweet-tart flavor) and the Himachali or the Shimla Apple, often found in shades of red and green, which is juicy and aromatic. Choose either of the two varieties for your vegan apple pie. Also, when making the pie crust, ensure your plant-based butter and shortening are cold to achieve a flaky texture. Don’t overcook the apples during the sautéing process; they should be tender but still hold their shape to avoid a mushy filling. At the end of your cooking, let the apple filling cool before assembling the pie so as to prevent a soggy crust. Lastly, brush the crust with a mix of non-dairy milk and sugar before baking for a beautiful golden finish that enhances the pie's visual appeal.