Vegan apple pie with shortcrust pastry

Ingredients for 1 servings:

• 200 g spelt flour or wheat flour
• 120 g margarine, vegan
• 70 g sugar
• Fat for the mold, vegan
• 100 g red jam for spreading
• 300 g spelt flour or wheat flour
• 100 g sugar
• 1 pack of vanilla pudding
• 2 tsp baking powder
• 1 tsp baking soda
• 1 pinch of salt
• 1 tsp cinnamon powder or apple pie spice
• 60 ml oil, neutral (e.g. rapeseed oil)
• 250 ml plant milk (plant drink)
• 100 ml soy yogurt (yogurt alternative) or lupin yogurt, natural
• 5 large apples, sour
• 50 g raisins
• 50 g walnuts
• 50 g margarine, vegan
• 40 g brown sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

First, knead the first three ingredients into a shortcrust pastry, cover, and let it rest in the refrigerator. Break the walnuts into pieces and toast them in a hot, dry pan until fragrant. Peel the apples, remove the cores, and cut them into small pieces (Tip: If you store the apples in a bowl of lemon water, they won’t brown). Preheat the oven to 200°C (top/bottom heat). Roll out the shortcrust pastry and place it in a greased 26 cm springform pan. Do not pull up the edges! Pierce a few holes with a fork and pre-bake in the hot oven for 10 minutes. Meanwhile, for the batter, mix the dry ingredients (flour, sugar, vanilla pudding, baking powder, baking soda, salt, and cinnamon) in a bowl. Mix the wet ingredients (oil, plant-based milk, and soy yogurt) in another bowl, then pour into the dry ingredients and quickly mix with a large spoon. Do not overmix, or the batter will become tough and sticky. Drain the apple pieces, add them along with the raisins and nuts, and fold in. Remove the pre-baked shortcrust pastry from the oven and spread the jam on top (careful—risk of burning!). Pour the apple batter into the springform pan and spread it evenly. Return to the oven and bake at the same temperature for another 30-35 minutes. Use the toothpick test to check if the cake is cooked through, then remove it. Now melt the vegan margarine, spread it on the still-hot cake, and sprinkle with brown sugar. Tip: Also delicious with other fruits such as plums or cherries.