Vegan Dutch Apple Pie with Cinnamon Whipped Cream

Allergens

Dairy-free (Lactose) - Gluten-free (Wheat) options available by substituting gluten-free flour.

Ingredients

• 2 cups all
• purpose flour
• 1 cup cold vegan butter, cubed
• 1/2 teaspoon salt
• 6 tablespoons ice water
• 5 large apples, peeled, cored, and sliced
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons cornstarch
• 1/2 cup water
• 1 cup vegan whipped cream
• 1 teaspoon ground cinnamon

Instructions

1. a. In a large bowl, combine flour and salt. Cut in the cold vegan butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring with a fork until dough comes together. Shape into two equal disks, wrap in plastic, and refrigerate for 30 minutes. b. Preheat oven to 375°F (190°C). Roll out one disk of dough between parchment paper and fit it into a 9 inch pie dish. Fill with apple slices. c. In a separate bowl, mix sugar, cinnamon, nutmeg, cornstarch, and water to create the filling mixture. Pour over apples and dot with remaining vegan butter. d. Roll out the second disk of dough and place on top of the apple filling. Trim, seal, and crimp edges. Cut slits in the top crust for steam release. Bake for 45 minutes or until golden brown. e. Let the pie cool for 1 hour before serving. In a separate bowl, whip together vegan cream and cinnamon to create the whipped cream topping. Serve pie slices with a generous dollop of cinnamon whipped cream on top.

Chef’s Insight

The secret to a flaky crust is cold butter and ice water.

Notes

Pie crust can be made ahead of time to save time on the day of preparation.