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Classic Apple Pie

Denise Christine Fuchs

Achern, Germany

vegan apple pie, vegan dessert


7 oz spelt flour 0.9 oz ground hazelnuts

1.8 oz brown sugar

3.5 oz vegan butter 1 tsp vanilla sugar 1 tsp lemon peel 2 tbsp oat milk 2-3 apples, sliced

Squeeze of lemon juice

1 tsp cornstarch 1 tbsp brown sugar



  • Mix crust ingredients and knead into a dough. Let it rest in the fridge for 1 hour.

  • Mix ingredients for the filling and cook apples for a few minutes. Put aside.

  • Grease an 8-inch tart/pie tin.

  • Rollout the pastry and transfer half/ two-thirds of it to the tin. The rest will be your lattice top.

  • Prick the bottom with a fork.

  • Add the filling and cover it with the rest of the pastry, creating a lattice pie crust.

  • Trim the edges with a fork.

  • Coat with oat cream/ milk and sprinkle some sugar on top (optional).

  • Bake for 30-40 minutes at 347°F until the pie has browned nicely.

  • Serve with a scoop of vegan vanilla ice cream.

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