Maple syrup vegan apple pie is a butter-free and gluten-free alternative to the classic apple pie. A light pastry and a mouthwatering filling to satisfy everyone.
Recipes for the whole family
Vegan apple pie with maple syrup
1 hour and 30 minutes
Dessert
Medium difficulty
For 20cm round mold
Ingredients
For the vegan shortbread:
- 160 g spelt flour + that for the mold
- 50 g rice flour
- ½ teaspoon vanilla powder
- A pinch of salt
- zest of ½ lemon
- ½ teaspoon of instant yeast
- 75 ml of MapleFarm Pure Maple Syrup – Very Dark
- 60 ml corn seed oil + that for the mold
For the filling:
- 1 apple
- 40 ml of water
- 60 g peeled almonds
- 50 ml of MapleFarm Pure Maple Syrup – Very Dark
To decore:
- 2 apples
- juice of ½ lemon
- 100 ml of MapleFarm Pure Maple Syrup – Very Dark
Instructions
- Sift the flours with the vanilla, salt, lemon zest, and baking powder.
- Pour in the maple syrup and oil and knead first with a fork and then with your hands to obtain a homogeneous and elastic mixture.
- Form a disk, wrap it with plastic wrap and let it rest in the refrigerator for about 30 minutes.
- Meanwhile, prepare the filling: peel an apple, remove the core, cut it into cubes and blend it in the blender with the water, almonds and maple syrup until smooth.
- Roll out the shortcrust pastry to a thickness of about 4 mm and line the previously oiled and floured mold. Let rest in the refrigerator.
- Wash the apples, cut them into 4 wedges each and remove the core.
- Cut about 6-7 slices (not too thin) from each apple wedge; drizzle with lemon juice.
- Take the mold again, fill it with the prepared cream and decorate with the apple slices by arranging them in a circle, overlapping two layers.
- Finish by brushing with about 70ml maple syrup and bake at 180° for about 45 minutes.
- Let cool before slicing and serve by pouring a drizzle of maple syrup over each slice.
