Rustic Apple Pie

This Rustic Apple Pie is the perfect vegan dessert, a golden, flaky double crust filled with tender apples and warm spices like cinnamon, cardamom, and nutmeg. It has that ideal balance of sweetness from the apples and brown sugar without ever feeling too sweet, while the slightly salted crust brings out the rich, natural apple flavour even more. Simple, comforting, and full of autumn warmth, it’s the kind of homemade pie that fills your kitchen with the most incredible aroma.

Ingredients

For the pastry

300 g plain flour

2 tbsp caster sugar

200 g vegan salted butter (cold and cubed)

3–5 tbsp ice-cold water

For the filling

6 medium apples

2 tbsp lemon juice

100 g brown sugar

2 tsp ground cinnamon

½ tsp ground cardamom

¼ tsp ground nutmeg

Pinch of salt

1 tsp vanilla extract

To finish

A little oat milk for brushing

1 tbsp white sugar for sprinkling

Instructions:

Make the pastry:

In a bowl, mix the flour, sugar, and salt. Rub in the vegan butter with your fingertips until it looks like coarse crumbs. Add ice-cold water, 1 tbsp at a time, until it just comes together into a dough. Split into two discs (base + lid), wrap, and chill for at least 30 min.

Prepare the filling:

Peel, core, and slice the apples (not too thin). Toss them with the lemon juice, sugar, flou, spices, salt, and vanilla. Transfer the mixture to a sieve and let it rest for at least 15 minutes to allow any excess juices to drain away.

Assemble the pie: Preheat oven to 190 °C (375 °F). Roll out one pastry disc and line a 23 cm (9-inch) pie dish. Add the apple filling then roll out the second pastry disc and place it on top. Trim and crimp the edges, then cut a few small slits in the centre for steam. Brush with oat milk and sprinkle with white sugar.

Bake: Bake on the middle rack for 45–55 min, until golden brown and bubbling at the edges. If it browns too quickly, loosely cover with foil halfway through. Let it cool for at least 30 min before slicing (the filling thickens as it cools). Serve with whipped cream.

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