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Vegan apple and almond crumble pie

Thisvegan apple and almond crumble pieis really yummy and very easy to make. It’s ideal after a roast dinner, served with custard, ice cream orcrème fraîche. Alternatively, let it cool and serve it with afternoon tea.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 ready rolled shortcrust pastry
  • 6 Granny Smith apples
  • 4 Tbsp muscovado sugar
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp crushed cloves
  • 1 tsp vanilla essence
  • 2 Tbsp plain flour
  • 3 Tbsp ground almond
  • For the crumble:
  • 75 g plain flour
  • 2 Tbsp round almonds
  • 3 Tbsp muscovado sugar
  • 50 g dairy-free margarin cubed
  • 1 handful flaked almonds optional

Method
 

  1. Preheat the oven to 180C.
  2. Peel, core, halve, then slice the apples and put them into a bowl. Add the sugar, spices, ground almond, vanilla and flour. Toss well and set aside.
  3. Unroll the pastry, and carefully place it over a 20-22cm pie tin. Line it with the pastry, trimming the edge around the tin. You might need to cover small areas, where the pastry hasn’t covered properly or got torn - use any leftover pastry for this. Put the dish in the fridge.
  4. Make the crumble. Tip the flour, ground almonds, sugar into a bowl, then rub in the margarine using your fingers until the mixture resembles breadcrumbs.
  5. Take the dish out of the fridge. Arrange the apples in the pastry-lined tin, then scatter over the crumble, pushing it down slightly with the base of a spoon.
  6. Bake in the middle of the oven for about 35 mins until the topping is golden. If you want almonds on the top, scatter these on top of the pie after 30 minutes of baking.
  7. Let the pie rest for 10 minutes, then serve warm. Or let it cool completely and cut it into slices.