This apple pie is may not fit for a king, but it is fit for a president! I have adapted this recipe from President Obama's favorite apple pie recipe. It is the best apple pie I have yet to try. In addition, it is actually quite easy to make!
Prepare for a buttery, flakey crust and an apple filling with the perfect amount of "ooze", spices and sweetness. Ready to be eaten slightly warmed up with a scoop of melty vanilla ice cream. Or, just plain... maybe for breakfast ;)
Ingredients (for one large pie)
crust
384 flour
1/2 tsp salt
284g vegan butter block, cut into pieces
6-7 Tbs cold oat milk
filling
1700g sliced apple
133g sugar
1 tsp vanilla
1 tsp cinnamon
1 lemon, zest and juice
100g maple syrup
40g cornstarch + 40g water
57g aquafaba (water also works)
1 tsp salt
course sugar
Instructions
1. Make the crust by blitzing together the flour, salt and butter until you have pea-size lumps of butter.
Add the milk in a little at a time until the dough barely comes together. Instead of kneading the dough, flatten the dough out and then fold it over itself a few times. This will create flakey layers of butter in the pastry. Leave the dough in the fridge to chill.
2. Mix the apple, sugar, vanilla, cinnamon, lemon zest and juice, and maple syrup in a large pot. Cook the apple mix on medium heat, stir every now and then to keep the fruit from burning. Once the apples soften and begin to let out their juices add the slurry of cornstarch mixed with water. Once the slurry is added to the apples, stir throughly and the apple filling will thicken. Take the apple filling off the heat and set aside.
3. Preheat the oven to 375°F. Split the dough, roughly 2/3 for the bottom and 1/3 for the top. Leave the 1/3 piece in the fridge and roll out the 2/3 piece. Use it to line the the bottom of the pie dish, neatly trim the edge. Line the dough with a piece of parchment paper and fill it with pie weights, dry rice or beans both work well. Bake the pie shell for 30 minutes.
4. Remove the weights and parchment from the baked crust. Mix together the aquafaba and salt in a small bowl. Roll out the remaining 1/3 piece of pie dough + any scraps from the first piece.
5. Fill the crust with all of the apple filling, brush the aquafaba mixture onto the edge of the pie crust; it will help to seal the bottom to the top. Pinch the top of the pie dough on and brush the entire surface with the aquafaba mix. Cut slits for ventalation and sprinkle with course sugar. Bake for 35-40 minutes. Allow the pie to cool for at least two hours before serving.
Recipe inspired by Delish
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