Vegan apple pie with maple syrup

Recipes for the whole family

Maple syrup vegan apple pie is a butter-free and gluten-free alternative to the classic apple pie. A light pastry and a mouthwatering filling to satisfy everyone.

Vegan apple pie with maple syrup

1 hour and 30 minutes

Dessert

Medium difficulty

For 20cm round mold

Ingredients

For the vegan shortbread:

160 g spelt flour + that for the mold
50 g rice flour
½ teaspoon vanilla powder
A pinch of salt
zest of ½ lemon
½ teaspoon of instant yeast
75 ml of MapleFarm Pure Maple Syrup – Very Dark
60 ml corn seed oil + that for the mold

For the filling:

1 apple
40 ml of water
60 g peeled almonds
50 ml of MapleFarm Pure Maple Syrup – Very Dark

To decore:

2 apples
juice of ½ lemon
100 ml of MapleFarm Pure Maple Syrup – Very Dark

Instructions

Sift the flours with the vanilla, salt, lemon zest, and baking powder.
Pour in the maple syrup and oil and knead first with a fork and then with your hands to obtain a homogeneous and elastic mixture.
Form a disk, wrap it with plastic wrap and let it rest in the refrigerator for about 30 minutes.
Meanwhile, prepare the filling: peel an apple, remove the core, cut it into cubes and blend it in the blender with the water, almonds and maple syrup until smooth.
Roll out the shortcrust pastry to a thickness of about 4 mm and line the previously oiled and floured mold. Let rest in the refrigerator.
Wash the apples, cut them into 4 wedges each and remove the core.
Cut about 6-7 slices (not too thin) from each apple wedge; drizzle with lemon juice.
Take the mold again, fill it with the prepared cream and decorate with the apple slices by arranging them in a circle, overlapping two layers.
Finish by brushing with about 70ml maple syrup and bake at 180° for about 45 minutes.
Let cool before slicing and serve by pouring a drizzle of maple syrup over each slice.