This of course could be any fruit pie, or indeed a savoury pie if you felt so inclined. The basics of the recipe remain the same: make pastry; make filling; fill; bake; eat.
For 6-8 slices you need:
700g peeled, cored and sliced cooking apples
2.5 tbsp vanilla sugar plus a little extra for the top
50g vegan marge or butter
1/2 tsp vanilla bean paste
250g vegan marge
500g plain flour
a little water
a little soya milk
Begin by making the pastry. In a food processor (or by hand if you don’t have one) process the fat and flour till it resembles fine breadcrumbs. With the motor running add just enough water to bring it together. Tip onto a work surface and knead very gently and briefly. Leave to rest for 30 mins or so.
Meanwhile make the filling. Place the apples, sugar and fat in a pan and heat gently for about 20 mins until most of the apple is puree but some biggish chunks still remain. Leave to cool a little.
Roll the pastry out and use it to line a pie dish. Trim the edges. Place the filling inside and then roll out the top piece. Brush the edges of the pie bottom with some soya milk and place the top on top. Crimp the edges with a fork and trim again. Brush the top of the pie with soya milk and then sprinkle over some more sugar. Make a couple of steam vents in the middle.
Place the pie on a pre-heated baking tray and bake at 190 degrees for 20 mins. reduce the heat to 170 degrees and bake for a further 25-35 mins till golden brown and cooked through. Leave to cool slightly before serving with vanilla swedish glace or vegan custard.