Easy Plant-Based Apple Pie with Cinnamon Streusel Topping (Vegan Recipe)
by Cathy ConnallyEasy Plant-Based Apple Pie with Cinnamon Streusel Topping (Vegan Recipe)
Rated 5 stars by 1 users
Category
Dessert
Servings
10
Prep Time
20 minutes
Cook Time
50 minutes
Calories
296
Celebrate apple season with a delicious and easy-to-make plant-based apple pie that’s lower in calories and full of flavor. This vegan pie features juicy apples cooked in a warm cinnamon, nutmeg, and ginger sauce, all wrapped in an almond-flavored crust. Perfectly spiced and free from added sugar, this pie is a healthier twist on a classic treat, with less fat and fewer calories, making it the ideal guilt-free dessert for fall.
Flavours: Apples in cinnamon, nutmeg and ginger sauce enveloped in a almond flavoured.
Benefits: Lower in calories, lower in fat and saturated fat and no added sugar.
Author:
Cathy Connally
Ingredients
- 1 ½ cups superfine almond flour (170 grams)
- ½ cup brown rice flour (70 grams)
- ½ cup tapioca flour (60 grams)
- ¼ teaspoon sea salt
- 1 scoop monk fruit or 2 tablespoons sugar
- ⅓ cup nut butter
- 4-6 tablespoons water
- 1150 grams apples, sliced thin
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- ¼ cup quick tapioca mix
- ½ teaspoon pure Monkfruit or ½ cup sugar
- 2 teaspoons cinnamon
- 1 teaspoon mace or nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ rolled oats
- ¼ cup all purpose flour
- ½ teaspoon pure Monkfruit or ½ cup sugar
- 1 teaspoon cinnamon
- ¼ cup nut butter
Crust
Filling
Streusel Top
Directions
Crust
- Preheat oven to 350F (177C)
- In a small bowl, put the nut butter and ¼ cup water and mix together. Freeze for 15 minutes. Cut the well chilled or slightly frozen pieces of nut butter mixture into squares. In a large mixing bowl, whisk together the dry ingredients. Knead the frozen squares into the dry ingredients until mixture is pea size. Add the water little by little, keep kneading until it forms a cohesive ball. Place in the refrigerator for 10-15 minutes.
- Place the dough into the tart pan and press the dough to fit all across the bottom and up all the sides. If it is too sticky, use a piece of plastic wrap and place it on top of the dough and work the dough into the pie pan. When it is as smooth as possible, use a fork to decorate the edges of the pie. Then take the fork and puncture small holes in the bottom of the dough to keep it from doming in the prebake.
- Bake the pie crust so that it is completed with the pre-bake just before filling is ready to add to it. If you are going to take some time to make the filling, cover the dough in the pie pan and put it into the refrigerator.
Filling
Bake pie crust for 20 minutes. Place the apples in a large pot along with ½ water and all the other ingredients and mix until thoroughly covered. Cook for 15 minutes, stirring occasionally. Do not over cook or you will have an apple reduction.
Streudel Top
Mix the streusel ingredients together until fully incorporated and set aside.
Assembly
Place the cooked apples into the prebaked crust.
Sprinkle the streusel topping on top of the apple pie.
Bake for 20-30 minutes until the top is browned.
Let cool and serve alone or with nice cream.
Recipe Note
Equipment: 9” (23 cm) Deep dish pie pan, large pot, sharp knife, large mixing bowl, small mixing bowls
Nutrition
Calories 296, Fat 16.1 grams, Saturated Fat 1.3 grams, Cholesterol 0 milligrams, Carbs 35 grams, Sugar 3 grams, Fiber 6.6 grams, Protein 7.4 grams, Sodium 64 milligrams