Vegan Crumble Top Apple Pie

Oh, apple pie. Apple pie is a classic American favorite and for good reasons too. Who can resist biting into something that is perfectly sweet and slightly tart at the same time, all encrusted in a perfectly flaky crust?

My goal when making this recipe was to embody everything that makes apple pie a classic, but better, because for one it is vegan and last but not least has a crumble topping for extra deliciousness.

Eating this pie took me back to memories of when I was a child, surrounded by family, on a beautiful fall day of giving thanks. I hope this pie gives you the same comforting feeling and good memories when making it and eating it, as it did me.

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In a large bowl, combine sliced apples, applesauce, sugar, flour, cinnamon, salt, and lemon juice, mix well.

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Spoon apple mixture into pie crust then place the small pieces of vegan butter on top.

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Roll out the other half of dough and cut into strips, arrange in a lattice design over top of pie. Pinch edges of pie crust together and trim off excess dough.

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For the crumble topping, combine the flour, brown sugar, salt, and cinnamon, then “cut in” the cold coconut oil using a fork until it becomes a crumbly consistency. Sprinkle crumble topping over top of pie.

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Bake at 425°F for 10 minutes, then reduce heat to 350°F and bake for an additional 45- 50 minutes, or until crust is golden brown and apple filling is bubbly.

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

Ingredients:

1 batch Perfect Vegan Pie Crust

2 Organic red apples, peeled and thinly sliced

3 Organic green apples, peeled and thinly sliced

1 Cup unsweetened applesauce

3/4 Cup pure cane sugar

2 Tbsp unbleached all purpose Flour

1 Tsp Cinnamon

1/8 Tsp Salt

1 Tbsp Lemon juice

2 Tbsp Vegan butter, cut into small pieces (I use Earth balance brand)

Crumble Topping:

3 Tbsp Unbleached all purpose flour

1 Tbsp brown sugar

1/8 Tsp Salt

1/4 Tsp Cinnamon

1 Tbsp Coconut oil, cold

Directions:

In a large bowl, combine sliced apples, applesauce, sugar, flour, cinnamon, salt, and lemon juice, mix well and set aside.

Line a 9-inch pie pan, lightly greased with coconut oil, with half of dough. Spoon apple mixture into pie crust then place the small pieces of vegan butter on top. Roll out the other half of dough and cut into strips, arrange in a lattice design over top of pie. Pinch edges of pie crust together and trim off excess dough.

For the crumble topping, combine the flour, brown sugar, salt, and cinnamon, then “cut in” the cold coconut oil using a fork until it becomes a crumbly consistency. Sprinkle crumble topping over top of pie.

Bake at 425°F for 10 minutes, then reduce heat to 350°F and bake for an additional 45- 50 minutes, or until crust is golden brown and apple filling is bubbly.

Let pie cool for a few minutes before cutting and eating.

Serves: 6-8

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Enjoy!

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