Vegan Dutch Apple Pie (Appeltaart)

Ingredients

For 12 portions

• 🌾 350g self raising flour
• 🍚 175g brown sugar
• 🧈 225g plant-based spread
• 🥛 50ml soy drink
• 🧂 2g salt
• 🥄 5ml vanilla extract
• 🍏 1,200g apple
• 🍚 75g sugar
• 🌿 8g cinnamon
• 🍇 75g sultanas
• 🍋 15ml lemon juice
• 🍞 30g dried breadcrumbs

Method

1. Mix the flour, brown sugar and salt. Rub in the cold, diced plant-based block spread, then add 35 ml of the soy drink and the vanilla and bring together into a dough, without overworking it. Wrap and chill for 45 minutes, as it softens faster than butter.
2. Heat the oven to 170°C (150°C fan). Grease a 24 cm springform tin.
3. Peel and core firm, tart apples such as Goudreinette or Bramley and cut into thin wedges. Mix with the sugar, cinnamon, sultanas and lemon juice. The weight given is for whole apples.
4. Take a third of the dough and set aside. Roll out the rest and press into the base and up the sides of the tin.
5. Sprinkle the breadcrumbs over the base, checking they're vegan, and pile in the apples, pressing them down well.
6. Roll out the rest of the dough, cut into strips and lay them over the top in a lattice. Brush with the rest of the soy drink.
7. Bake for 60 to 70 minutes, until deep golden. Cover loosely with foil if it browns too quickly.
8. Leave in the tin for at least 1 hour before removing the sides. Serve at room temperature.