We have plenty of apples from our apple trees in the garden. I juice them, I make apple sauce, and they are of course also great for baking. And as I also have plenty of walnuts from our own tree, so this apple pie with walnut crumble is a great combo to use both of these!
Attention: making this pie requires advance preparation! you need to soak the cashews for at least 6-8 hours before you can make the pie!
You also need a large (especially deep) pie pan (23cm or 9 inch) – considering that about 6 to 8 apples go in it!
1 puff pastry*
For the topping
- 1/2 cup flour
- 1/3 cup brown sugar
- 2 tbs chopped walnuts
- 1/2 ts cinnamon
- 1/4 ts salt
- 6 tbs cold vegan butter
For the filling
- 1/2 cup cashews, soaked in water for 6-8 hours (til they are very soft)
- 3 tbs lemon juice (this is from about 1 + 1/2 lemon)
- 1/4 cup plain soy yoghurt
- 3 tbs flour
- 3/4 cup sugar
- 1/2 ts vanille extract
- 3/4 ts cinnamon
- 1/2 ginger
- 1/2 ts nutmeg
- pinch of salt
- 1,2kg (2 + 1/2 pounds) firm apples (about 6-8 apples)
- 2/3 cups raisins
*I mostly just buy pre-made puff pastry as I find making puff pastry a lot of work! Luckily, the puff pastry available at the organic shop is vegan! If you want to make it yourself, of course you can do that!
Preheat oven to 220° (425F).
Roll out the puff pastry in a large pie tin according to the instructions of the brand. You can place a baking sheet underneath if you wish.
Prepare the topping. Stir the flour, brown sugar, chopped walnuts, cinnamon and salt together. Take 4 tablespoons of the cold vegan butter and cut it into small pieces, and mingle it it in the crumb. reserve the other 2 tbs in the fridge. Set the topping aside.
Now make the filling. Put the drained cashews together with the lemon juice and soy yoghurt and flour in a mixer and blend until very smooth. Transfer this mixture to a large bowl. Then stir in the sugar, vanille extract, cinnamon, ginger, nutmeg and salt. Peel the apples and cut into thin slices, and mingle the slices into the mixture. Fold in the raisins too.
Spread the filling evenly on the rolled out puff pastry. Cover evenly with the topping, and dot with the refridgerated pieces of vegan butter.
Cover with alu-foil and put in the oven.
Bake it for 20 minutes at 215° (425F).
Then bake for another 45 minutes at 180° (350F) – while after 20 minutes, take of the foil cover. If the edges start getting too brown, put a pie crust shield on it (or cover the edges with alu-foil).
Remove from the oven and let cool before slicing.
This was before the apple pie went into the oven:
And this is how it came out:
Recipe is based on the recipe for apple cream raisin pie in Vegan Pie in the Sky, from Isa Chandra Moskowitz and Terry Hope Romero.