Vegan Yoghurt Apple Pie
A delightful vegan twist on the classic apple pie, featuring a rich buttery crust filled with cinnamon-spiced apples and a creamy yoghurt layer. This impressive dessert combines the tartness of apples with a smooth, tangy yoghurt filling, all topped with a unique shredded pastry topping that creates a beautiful golden crust. Perfect for special occasions or when you want to create something truly memorable.
Base Instructions
- In a large bowl, combine bread flour, baking powder, powdered sugar, and vanilla sugar.
- Mix egg replacer with 2 tablespoons of water in a separate bowl. Add vegan sour cream and mix well.
- Cut the vegan butter into cubes and add to the flour mixture. Mix in the egg replacer mixture until a cohesive dough forms.
- Divide the dough into two portions: ⅔ and ⅓. Wrap the larger portion in foil and refrigerate. Wrap the smaller portion and place in the freezer. Let both rest for 2 hours.
Apple Filling Instructions
- Peel and cut the apples. Mix them with sugar, lemon juice, and cinnamon in a bowl.
- Transfer the apple mixture to a saucepan and simmer on low heat for 15-20 minutes. Remove from heat and let cool completely.
Yoghurt Filling Instructions
- Combine yoghurt, sour cream, powdered sugar, vanilla sugar, cornstarch, and lemon zest in a food processor and mix until smooth.
- In a separate bowl, whip the aquafaba until firm and white. Gently fold it into the yoghurt mixture.
Assembly and Baking Instructions
- Preheat the oven to 180°C (350°F). Grease a 26cm baking dish with vegan butter.
- Take the refrigerated dough (⅔ portion) and press it into the baking dish, creating a 4cm high border.
- Spread the cooled apple filling over the base, then carefully pour the yoghurt mixture on top.
- Grate the frozen dough portion over the top to create a streusel-like covering.
- Bake for 45-50 minutes, or until the top is golden brown.
- Allow to cool completely, then refrigerate for at least 6 hours or overnight.
- Store in an airtight container in the refrigerator for up to a week.
Notes
- Cool the apple filling completely before layering so it doesn’t melt/loosen the yoghurt layer.
- Whip aquafaba in a very clean, dry bowl for best volume (no grease).
- Chill at least 6 hours (overnight is best) for a firm, sliceable filling.
- Use a springform pan for easier unmolding once fully chilled.
Equipment Needed
- Mixing Bowl
- Whisk
- Spatula
- Bench Scraper
- Kitchen Scale
- Measuring Cups
- Aluminum Foil
- Peeler
- Knife
- Cutting Board
- Saucepan
- Stove
- Wooden Spoon
- Food Processor
- Hand Mixer
- Rubber Spatula
- Oven
- Springform Pan
- Grater
- Food Storage Container
Nutrition Facts
You might also like
Discover a delightful twist on the classic treat with our Apricot Coconut Vegan Bounty Bars. These indulgent bars combine the tropical essence of coconut with the sweet tanginess of apricots, all enrobed in rich vegan chocolate. Featuring a soft vanilla cake base, a creamy coconut-apricot filling, and a decadent chocolate glaze, these bars offer a perfect balance of flavors and textures. Ideal for summer picnics, potlucks, or as a special treat for adventurous dessert lovers, these plant-based delights are sure to impress vegans and non-vegans alike. Easy to make and even easier to enjoy, these exotic bars bring a taste of tropical paradise right to your kitchen.
Soft and moist vegan banana muffins with a natural sweetness from ripe bananas. Perfect for breakfast, a quick snack, or a wholesome treat on the go.
A luxurious layered dessert featuring a light vanilla cake base, creamy banana-yoghurt filling studded with fresh bananas and coconut, all topped with chocolate ganache and whipped cream. This impressive cake combines multiple textures and flavors for a tropical-inspired treat that's perfect for special occasions.
A simple and delicious vegan chocolate sheet cake that is perfect for any occasion. Moist and rich with a deep chocolate flavor.