Vegan Apple Pie with Foam recipe

Directions Vegan Apple Pie with Foam

Directions

1. Sift flour into a large bowl. Rub in butter with your fingers until mixture resembles fine crumbs. Stir in sugar, vanilla, cold water, and baking powder until a firm dough forms.

2. Knead dough gently and briefly on a floured work surface. Wrap in plastic wrap and let chill, about 30 minutes.

3. Place apples in a pot and cover with water. Bring to a boil, reduce heat and simmer gently until soft, 15 to 20 minutes. Drain. Mash with a hand blender or potato masher into a thick puree, let cool.

4. Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.

5. Press 2/3 of the dough into the pie plate evenly with your fingers to make the crust. Prick crust all over with a fork.

6. Bake crust in the preheated oven until golden, about 20 minutes.

7. Grate remaining 1/3 of the dough onto a baking sheet to make crumbles.

8. Bake crumbles in the preheated oven until golden, about 10 minutes. Reduce oven temperature to 200 degrees F (95 degrees C).

9. Place aquafaba and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high, gradually adding confectioners' sugar, until meringue is stiff and glossy, 10 to 15 minutes.

10. Measure out 1 1/4 cup apple puree into a bowl. Stir in cinnamon. Spread apple-cinnamon puree over cooled pie crust. Spread meringue over the puree.

11. Bake pie in the preheated oven until golden, 60 to 90 minutes. Turn off oven, keep pie inside until cooled, 45 minutes to 1 hour.

12. Scatter baked crumbles on top.

Recipe Yield

Recipe Note