Vegan Apple Pie

Often when I have a cold or want to keep myself busy with something practical, I end up kneading a simple dough, without eggs or milk. This is how this apple pie turned out, made with a jar of grated apples preserved from autumn. It's nothing complicated – just a few ingredients, a little patience, and some manual work.

Quick Info

Total time: about 1 hour and 15 minutes
Preparation time: 30 minutes
Rising time: 35 minutes
Baking time: about 40 minutes
Servings: 10-12 slices (or 4 rolls)
Difficulty: easy
Recipe type: fasting pie

Ingredients

- 20 tablespoons warm water
- 18 tablespoons oil
- 1 packet of dry yeast (7 g)
- 4 tablespoons sugar
- a pinch of salt
- 550 g flour
- 1 jar (800 g) grated and sautéed apples (or fresh, if you have them)
- granulated sugar for sprinkling over the apples
- powdered sugar for finishing (optional)

Preparation Method

1. In a large bowl, mix the warm water with the sugar, oil, salt, and dry yeast. Mix well and let it rise for 15 minutes to activate the yeast.

2. Gradually add the flour and start kneading. The dough should be non-sticky, quite elastic, but not too hard. If needed, sprinkle a little flour on your hands. Once the dough is ready, cover it and let it rise for 20 minutes in a warm place.

3. After rising, place the dough on a work surface and divide it into 4 equal parts. Each piece is rolled out with a rolling pin into a sheet not too thin, roughly the size of an open palm, but without fixed measurements.

4. Spread a layer of grated and sautéed apples over each sheet. If the apples are not very sweet, sprinkle a little granulated sugar on top, to taste.

5. Carefully roll each sheet into a log. Place each roll in a baking tray lined with parchment paper. Repeat the same with all 4 pieces of dough.

6. With a skewer or knife, poke the rolls in several places to let steam escape during baking.

7. Place a pot of water under the pie tray, directly in the oven. This helps prevent the bottom of the pie from burning, especially in gas ovens.

8. Preheat the oven to moderate heat (about 180°C, if you have an electric oven). Place the tray in the oven and let the pies bake until they are lightly browned, about 40 minutes. The time may vary depending on the oven.

9. Remove the tray, cut the rolls while they are still warm, and if you want, sprinkle powdered sugar on top.

Why I Make This Recipe Often

It’s quick to make, doesn’t require complicated ingredients, and I use the apples preserved over winter. The dough comes out tender, it’s suitable for fasting, and I don’t have to deal with many dishes. It can be cut and served even the next day.

Tips and Variations

Tips

- Use warm water, not hot, so you don’t scald the yeast.
- Don’t let the dough rise too much, or it will become too airy.
- If the apples are very juicy, drain them a bit before putting them on the dough.
- The pokes in the rolls help prevent the pie from cracking during baking.

Substitutions

- Instead of jarred apples, you can use raw apples grated and sautéed with a little sugar beforehand.
- If you don’t have dry yeast, fresh yeast works too (equivalent to one packet, dissolved in water).
- The sugar can be adjusted based on how sweet the apples are.

Variations

- You can add cinnamon or vanilla to the apples if you prefer classic flavors.
- Instead of rolls, you can roll out the dough into one large sheet and fill it like a regular pie.
- If you want, you can make smaller rolls or individual pies.

Serving Ideas

- It’s good both warm and cold.
- A slice goes well with simple tea or black coffee.

Frequently Asked Questions

1. Can I use whole wheat flour for the dough?
You can replace part of the white flour with whole wheat flour, but the texture will be denser and the dough may need a little more water.

2. Does the pie bake well without parchment paper?
It can be baked without paper, but you risk it sticking or burning on the bottom. The paper helps with easier release.

3. What do I do if the dough is too soft or too hard?
If it’s too soft, add a little flour. If it’s too hard, add a tablespoon of warm water and knead again.

4. How do I know when the pie is baked?
When the rolls are browned on top and smell like baked bread with apples. If you’re not sure, cut a piece and check if it’s not raw in the middle.

5. Can it be made with other types of fruit?
Theoretically yes, but the fruits need to be sautéed beforehand so they don’t release too much juice while baking.

Nutritional Values

Estimation for one slice (out of 12):
- approximately 180-220 kcal
- 4 g protein
- 7 g fat (mostly from oil)
- 32 g carbohydrates
- 2 g fiber (from the apples)
The values are approximate and may vary depending on how much sugar you add over the apples or how thick the dough sheet is.

Storage and Reheating

The pie keeps well at room temperature, covered with a towel or in a box, for 2-3 days. It can be reheated a bit in the oven or on a pan, but it doesn’t dry out quickly. If you have too much, a portion can be kept in the fridge, but it loses its texture. It’s best eaten fresh or in the first two days.

 Ingredients: 20 tablespoons warm water, 18 tablespoons oil, 1 packet of dry yeast Dr.Oetker, 4 tablespoons sugar, a pinch of salt, 550 g flour, for filling, 1 jar of 800 g with sautéed apples (prepared this autumn)

 Tags:  apple pie fasting pie