Cinnamon Apple Pie Clicca qui per la ricetta in italiano.
This cinnamon and apple pie with lemon and vanilla custard is a dessert for all seasons with its delicious crunchy base and a hint of spice.
I've always loved not too sweet desserts. On the contrary I love contrasts, especially those between a neutral or savoury pastry, such as puff, short crust or choux, and sweet fillings like custard, jam or fresh fruit.
This pie takes inspiration from one I had a few years back in a Swedish cafè. It consists on a base of pastry filled with juicy and melt-in-the-mouth cinnamon apple cubes, served with warm vanilla custard. Serious stuff here!
I like how every single element of this dish complements each other, and all the variety of textures involved.
I'm sure you will love to serve and enjoy this cinnamon apple pie on a cosy winter evening, when chilling with friends or as breakfast or tea break.
Cinnamon and Apple Crust Pie
Ingredients (20 cm tray):
...for the pastry...
140 gr All Purpose Flour
100 gr Vegan Butter
50 ml Cold Water
40 gr Corn Starch
25 gr Icing Sugar
1 teaspoon Baking Powder
1 teaspoon Vanilla Powder (or extract)
Pinch of Salt
...for the apple and cinnamon filling...
300 g Apples (Green)
4 tablespoon Lemon Juice
3 tbs Brown Sugar
½ tbs Vanilla Extract
½ tbs Ground Cinnamon
...for the custard...
300 ml Soy or Rice Milk
15 gr Corn Starch
30 gr Icing Sugar
½ teaspoon Vanilla Powder
Zest ½ Lemon (Unwaxed)
Method:
Blend together all the ingredients for the pastry for a few seconds until they come together into a ball. Note: make sure both the butter and the water used are fridge cold!
Wrap the dough in some film and place in the freezer for at least half an hour.
In the meantime peel and chop the apples into cubes and cook the apples in a pan on medium heat with brown sugar and lemon juice until slightly soft (they will finish to cook in the oven later). Turn off the heat and stir in the cinnamon and the vanilla powder.
Preheat the oven at 180° C.
Take the dough out from the freezer and roll it into a circle of around 7 mm thick.
Transfer it onto a 20cm/8 inch pie pan with some excess of dough on the edges and pierce the bottom a few times with a fork or a skewer.
Blind bake with a weight for 15 minutes.
Remove the weight.
Fill the tart with the apple mixture and decorate with a lattice.
Bake for another 15 to 20 minutes until the lattice turns slightly golden.
For the custard:
Weigh the powders and add milk a splash at the time, until completely incorporated with no lumps.
Add the lemon zest peeled (or grated) making sure not to cut in any white bit of the skin, which will give a bitter taste that we will love to avoid.
Cook on low-medium heat until it thickens stirring the custard all the times.
Once the pie has cooled down, cut it into slices and serve with warm vanilla and lemon custard.
Cooked pie can be stored up to 5 days in the fridge, although the bottom will go a bit soggier every day due to the humidity of the apples.
For other vegan desserts also check:
- Raspberry Vegan Trifle
- 2 Ingredients Persimmon Pudding
- Easy Lemon Pound Cake
– Vegan Black Forest Cake
– Easy Vegan Tiramisù
– Deliciously Moist Rhubarb Sponge
– Brioche Swirl Cake
– Heart shaped Mini Cakes
– Carrot Cake with a Twist
– Fudgy Chocolate & Sweet Potato Cake Loaf
– Indulgent Chocolate & Raspberry Mousse
– Best Vegan Sticky Toffee Pudding
– Amaretto & Rhubarb Crumble
– Banoffee Pie
– Chocolate & Almond Fudge
- Chocolate Brownie Cake with Raspberries and Peanut Butter
- Cinnamon and Apple Crust Pie
- Raw Strawberry Tart
-Rhubarb Baked Cheesecake
- Zesty Lemon Cake
- Raspberry & Rhubarb Panna Cotta
- Chocolate Mousse Biscoff Tart
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