Apple Almond Pie with a Flaky Vegan Crust

Happy PI Day!!

Okay. This pie was so freaking dope. On Valentines Day I had a friend come over and we made some pies and nachos. I made the filling and the pie dough and we (by we I mean her) rolled out the dough and decorated the pie.

I was pleasantly surprised by how flaky the crust was. I made my regular pie dough but replaced the butter with vegan butter from Miyoko’s kitchen. I have to say it worked like a dream and was a one to one replacement. By the way this is not an ad or sponsored. I just use her butter regularly.

Apple Almond Pie with a Flaky Vegan Crust

With the filling I used some almond paste and thinned it out with some almond milk and mixed in some tiny apples that were sauteed in vegan butter and cinnamon and date syrup.

Apple Almond Pie with a Flaky Vegan Crust

Can you guys see the flakiness of the crust. It was amazing and none of use could believe it wasn’t real butter. I even had Madelene from Photo Surfaces come over the next day to have some pie and it was still flaky crunchy.

Oh and yeah. It was Lauren from Lokokitchen that came over. I had to save this special pie for PI day. Did you recognize her signature swirl?

Apple Almond Pie with Flaky Vegan Crust

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Course: Dessert

Cuisine: American, Vegan

Servings: People

Author: Rezel Kealoha

Ingredients

Vegan Crust

2 1/2 Cup All Purpose Flour
8 Oz Vegan Butter Very Cold and cut into cubes
1 Teaspoon Salt
1 Teaspoon Sugar
6 Tablespoons Ice Cold Water

Apple Filling

2 Apples Cubed (Peeling Optional)
1/4 Cup Date Syrup
2 Tablespoons Vegan or Butter
1 Tablespoon Cinnamon
1 Teaspoon Vanilla Essence
Pinch of Salt

Almond Filling

1 Tube Almond Paste
1/4 Cup Almond Milk

Instructions

Make the Vegan Pie Crust

In a food processor place the flour, salt and sugar and mix for a minute to combine. Then add in all the butter and mix until the dough starts to form pebbles.
Add in the water a tablespoon at a time and pulse in between each tablespoon. Once you see the dough start sticking together and start forming a dough stop adding water and take out the dough and form it into 2 disks and wrap with plastic wrap. Place in the fridge until you are ready to roll it out.

Make the Apple Filling

Place all the apple filling ingredients in a pan on medium heat and cook until the sauce starts to bubble and coat the apples. This will take about 5 minutes. Don't over cook the apples, they need to stay firm. Set aside to cool.

Make the Almond Filling

In a stand mixer or with a hand held mixer place all the almond filling ingredients in a bowl and whip until the filling is a nice loose paste. Add more almond milk if necessary. Set Aside.

Make the Pie

Pre-Heat Oven to 375 Degrees. Spray a 8 inch pie tin with coconut oil and place in the freezer.
Use some flour to line a clean clear surface and then take out one of your pie dough disks and roll it out to about 1/8 of an inch thick.
Take out the pie tin from the freezer and lay out the dough in the tin pressing it lightly into the tin. Use a sharp paring knife to trim the edges.
Pour in the apple filling first and then the almond filling. Place in the freezer while you are rolling out the top crust.
Take out the second pie disk and roll out to 1/8 of an inch thick. Take the filled pie tin from the freezer and use the dough to cover the pie.
Here you can use your creativity and use some mini cookie cutters to cut out shapes or if your keen cut out strips of dough with a pizza slicer and artfully place around the pie in a swirl or lattice.
Bake the pie for 20 minutes until the crust gets nice and brown and golden. Enjoy!

Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

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