Vegan Dutch Apple Pie with Cinnamon Streusel Topping

Allergens

Gluten (from wheat flour) - Soy (possible from vegan butter; check label)

Ingredients

• 2 1/2 cups all
• purpose flour
• 1 teaspoon salt
• 1 cup cold vegan butter, cut into cubes
• 1/4 to 1/2 cup ice water
• 6 cups thinly sliced apples (Granny Smith, Golden Delicious or a mix)
• 3/4 cup granulated sugar
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1 cup brown sugar, packed
• 1 cup rolled oats
• 1 teaspoon ground cinnamon
• 1/2 cup vegan butter, cold and cubed

Instructions

1. Prepare the pie crust: Combine flour and salt in a large bowl. Add cold vegan butter and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse meal. Gradually add ice water, mixing just until combined. Form the dough into two balls, wrap in plastic wrap, and refrigerate for 1 hour. Preheat oven to 375°F (190°C). In a large bowl, toss apple slices with granulated sugar, cinnamon, nutmeg, cornstarch, and lemon juice. Set aside. In another bowl, combine brown sugar, rolled oats, ground cinnamon, and cold vegan butter. Use a pastry cutter or your fingers to create a crumbly texture. Roll out one dough ball on a floured surface to fit the bottom of a 9 inch pie dish. Press into the dish and trim excess dough. Pour apple mixture into the pie crust, then evenly sprinkle cinnamon streusel over the top. Roll out the second dough ball for the pie crust lid. Place it over the filling and trim excess dough, leaving a small opening in the center to allow steam to escape during baking. Crimp or flute the edges as desired. Bake for 50 60 minutes until golden brown and bubbling. If the crust begins to darken too quickly, cover with aluminum foil. Allow the pie to cool slightly before serving.

Chef’s Insight

For a more authentic Dutch experience, use Dutch apple varieties like Jonagold or Boskoop apples.

Notes

Use a variety of apple types for the best flavor and texture.