VEGAN APPLE PIE

Sift the flour and mix it with salt and coconut sugar.

Add the rest of the dough ingredients and mix everything together so a smooth mass is formed (I do this in a food processor - I use a nozzle/hook for kneading dough).

When a smooth mass is formed and it deviates from the base line, take it out with your hands and knead slightly. Take about 1/4 of the dough and form two separate balls (one from the 1/4 of the dough, the second from the remaining 3/4). Wrap them separately in  a transparent foil and place in the fridge for 45 minutes.

Preheat the oven to 180 degrees.

Grease the pie model with vegan margarine.

Wash, peel, grate and squeeze the apples. Add agave syrup, rice milk, cinnamon and vanilla paste and mix with a whisk so that the ingredients get well combined. Set the mixture aside.

Roll out the larger dougher ball thin and carefully roll it over the top of the model. Then press it against the bottom with your fingers and remove the excess part, which looks over the edge of the model. By using a fork, prick the dough over the entire surface, including the edges.

Spread the apple filling evenly over the dough.

Then roll out the rest of the dough and cut it into strips. Place them on top of the pie by forming grates from them.

Bake for about 40-50 minutes (depending on the power of your oven). The pie is baked when the edges turn golden-brown (when the dough “crunches”) and the apples soften well. In my opinion, the pie is best eaten warm, but I recommend you to wait for it to cool down so it can be cut easier.