Vegan Apple or Pumpkin Pie
If you've been seeking a vegan-friendly version of the classic apple pie, this recipe is your answer. This recipe was an instant hit on social media, and is so straightforward that even with a young child to attend to, I managed to whip it up in both its apple and pumpkin variants on the same day.
This recipe is simple and quick, yet delicious. Opinions diverge on whether the apple or pumpkin version tastes better - I've had about five taste testers and all enjoyed both variants. So, it truly comes down to personal preference. A picture of the pumpkin pie slice is included in the final step for reference.
Combine the water, oil, and sugar in a bowl.
Add the flour and baking powder to the mixture, kneading to form a soft, workable dough.
On a floured surface, divide the dough into two portions and shape into balls.
Let these rest for 10 minutes.
While the dough is resting, prepare the apples by quickly processing them in a food processor, skin and all.
The same process applies to the pumpkin, or you can grate it. Sprinkle sugar and optional cinnamon over the fruit to taste.
Roll out the first dough ball into a large sheet, sized to fit your baking tray.
Sprinkle 3 tablespoons of semolina on the sheet.
Distribute the apples or pumpkin evenly over the dough, then sprinkle an additional 2 tablespoons of semolina on top.
Roll out the second dough ball, place it over the fruit layer, and prick the surface with a fork at various points.
Bake in a preheated oven at 200 degrees Celsius for 30-40 minutes, or until the pie has a nice, golden-brown color.
Allow the pie to cool, then portion and serve.
If desired, garnish with powdered sugar.
The pumpkin pie version follows the exact same procedure as the apple version, substituting raw, sugared pumpkin for apples.
Note: the pie will become softer on the 2nd or 3rd day, so it's advised to bake until more browned for better results.
Enjoy your meal!
