Vegan Apple Pie
I was thinking now when I put the title of the recipe, how to make it more suggestive - because it seems too little to say "Apple Pie ..." and if I say that it is vegan most are skeptical... In my opinion, I would call it "Apple pie with fluffy and soft dough, tender and flavorful" - but I said you look below the title, and the picture of the slice will convince you to see the description below.
The pie is inspired by Russian cuisine (it is a recipe from a monastery), where apple pies are made with leavened dough and are called "Pirog". Impressive is the dough, ordinary simple but very suitable, soft, fluffy and pleasant to work. The taste of the pie is special - soft and tender dough, a little fluffy, aromatic apples .... perfect combination.
From the quantities below the dough I made a pie with apples and 2 cakes, so be careful in proportions if you want to make only the pie - cut the quantities at least in half. I promise on Monday to show you the cakes from this dough, very good and soft.
So, I forgot to say - you don't even say that the pie is fasting, I will definitely do it and so when I feel like a good pie, it is even better than any simple apple pie.
So like I said, I'll give the proportions the way I made them, although more dough comes out than for a pie - I'll leave it to you to either make less dough (respecting the proportions) or do something with the rest of the dough - it's very good for any fasting baking.
Mix warm water with sugar (0.5 glass) and salt.
Add the yeast and stir until dissolved.
Then comes the oil. stir it a little.
Now add the flour, mix everything well and knead the dough. Here you can work either with your hands or even faster in the bread-making machine at the dough kneading regime (for Pasta).
Put the kneaded dough well in a bowl greased with oil, grease the dough on top with oil, cover the bowl with a foil or towel and leave it to rise.
After it has risen well, knead it once more on the table.
Put it to leaven again, greased with oil and covered.
After it has risen, portion it in half, if you have made the entire amount of the recipe - from one you make the pie, the other you can freeze it or make cake or croissants.
Divide half of the pie dough into 2 (one a little bigger than the other) and make 2 dough balls. Let them rest for 10 minutes.
Spread the largest ball of dough in a thin sheet of 5mm - put it in a tray deeper than the pie so that the edges come out a little - about 1.5-2 cm. The leftovers that are in addition to those 1.5-2 cm can be cut with a knife or scissors. Set the tray aside and until the top grows a little, we will make the filling with apples.
Grate the apples (I didn't peel them, only the back) and add the sugar and, if you prefer, a little cinnamon and lemon juice. Mix them well.
Put the apples on the counter, be sure to drain them well of the juice that leaves it. The edges that were outside you spread them lightly with your fingers and put them a little over the edge of the pie - you can see that in the picture.
Roll out the remaining ball of dough into a thin 5 mm sheet and with a knife or pizza cutter cut thin strips of dough to make the top of the pie.
Make those dough strips the mesh above the pie. Let the pie rest for 15-20 minutes, during this time heat the oven to 180 degrees.
After this time, grease the pie with oil or an infusion of black tea, sweetened ff well - about 100ml of tea 2 tablespoons of sugar. It is optional to make the pie brown more beautifully - classically it is greased with eggs, in fasting it is greased with tea or oil infusion.
Put the pie in the oven at 180-200 degrees, when it browns, lower the heat and leave for another 15 minutes - at about 150 degrees.
After removing it, grease it once more with tea infusion on the entire surface.
Then cover it and let it cool well (it would be perfect to let it cool for about 4-5 hours, but it is delicious and warm).
Serve with whatever you like, I think here is no need to write instructions for eating an apple pie :)
Good appetite!
And here is the picture with the main amateur and apple pie taster, she also contributed to the process :)
