Delicious Homemade Vegan Apple Pie 香甜美味純素蘋果派

I’m so happy to share with you the recipe for this absolutely glorious, yummy, easy, no-fail, buttery, flaky, vegan Apple Pie! I hope you’ll have a go at making this traditional comforting dessert to enjoy with your family or loved ones.

You can use any apples, and either stick with one type or use a mix of different varieties. I normally use whatever I have to hand. You could use Granny Smith, Braeburn, Honey Crisp, Golden Delicious, Royal Gala, Fuji etc. The apples from our garden are either Ruben or Empire, we are not entire sure. I think they are one of the best for making apple pies. The only type I would avoid for a pie are Red Delicious, which don’t cook well.

我實在等不及與大家分享這款耀目、美味、酥香、鬆脆、而且簡單易做，不會失敗的纯素蘋果派！希望你也找時間試做這道傳統而温暖人心的甜點，與家人或親愛的人一起享用。

你可以用任何種類蘋果。可以只用一款，也可以混合使用不同品種。我通常手上有什麽便用什麽。Granny Smith, Braeburn, Honey Crisp, Golden Delicious, Royal Gala, Fuji 等等都行；我家後園種的是 Rubens，我認為它們非常適合做蘋果派。唯一要避免的是 Red Delicious ，用來烹煮效果不太好。

( for the Chinese recipe please scroll down

中文食譜翻譯在下方)

Delicious Homemade Vegan Apple Pie

Ingredients:

For the crust:

* 320g  All Purpose Flour

* 200g  Vegan Butter (I used Pure brand-Sunflower, please don't use the Pure brand-Buttery Taste, it didn't work for me)

* 1tbsp Golden Caster Sugar

* 1tsp Salt

* 3tbsp Ice Water

For the filling:

* 750  Peeled and Thinly Sliced Apple

* 100g  Golden Caster Sugar

* ¼ Cup All purpose Flour 

* 1tsp Ground Cinnamon

* ½ tsp Ground Nutmeg

* ¼ tsp salt

* 1tbsp Lemon Juice

* 1tsp Vanilla Extract

For brushing the pie before baking:

* Soften (not melted) Vegan Butter

* 3 - 4 tbsp Golden Caster Sugar

You'll need a 9-inch round pie dish

Method:

1. Add the flour, sugar and salt to your mixing bowl and mix together.
2. Add the vegan butter, use a spatula to cut up the vegan butter into small pieces first before rubbing it into the flour mixture with your fingertips until the mixture resembles breadcrumbs.
3. Add the ice water and quickly mix it into a dough, bringing it together with your fingers. 
4. Once the dough has just started to form a ball, turn it out onto a work surface, and use your hands to lightly squeeze the pastry together and roughly shape it into a round ball. Be careful not to over-knead it, as this encourages the development of gluten, and will give the pastry a hard texture.
5. Cut the ball of dough into equal halves and form the two halves into two round balls. Put the doughs into separate containers or wrapped up in cling film and place them into the fridge for an hour.  This causes the gluten to relax, which helps to stop shrinkage when cooking, and the dough to chill which will help the pastry becoming crispy after baking. 
6. Prepare the filling: Add peeled and sliced apples to a mixing bowl, add the caster sugar, all purpose flour, cinnamon, nutmeg, salt, lemon juice and vanilla extract and toss with the apples so that they’re evenly coated. Cover and leave to one side. 
7. When the doughs have been in the fridge for an hour, bring one out at a time and let it comes to room temperature on the work top before you roll it out. 
8. Preheat the oven to 400°F (200°C fan). Place a baking tray in the oven. Brush your 9-inch round pie dish all round with a little soften (not melted) vegan butter. Roll out one of the balls of dough into a circle wider than the size of the 9-inch round pie dish, and wide enough to cover the sides as well. 
9. Roll out the second ball of dough for your top crust, put to one side. Add the filling on top of the bottom crust, leaving any excess juice behind, and spread it out evenly, then place the top crust on top of the pie filling. 
10. Wrap the edge of the top pastry over and around the edge of the bottom pastry (please watch the video). Use your thumb to press evenly around the edges to create a pattern and to seal it in even more. 
11. Brush the top of the pie with soften (not melted) vegan butter and sprinkle the top with golden caster sugar. 
12. Cut slits in the top of the pie for the steam to escape and then place the pie dish carefully onto the heated baking tray and bake it for 50-60 minutes
13. After 20 minutes, turn the oven down to 350°F (180°C fan), and use a large piece of foil to cover the pie loosely, to prevent it from getting too dark or burned during the rest of the cooking time.
14. Keep a check on it and at the 50 minutes mark if it is showing signs of over-browning and you are seeing the filling bubbling up from the slits, then you can take it out, if it isn’t over-browning then leave it in for the full hour.
15. Take it out when finish baking and allow the pie to cool for 2-3 hours before slicing and serving with vegan ice-cream or vegan custard.

Tips:

1. You don’t need to pre-cook the apple, the 60 minutes baking time is sufficient for the filling to cook through.
2. Placing the baking tray in the oven to preheat before putting the pie dish in will help the bottom of the crust to go crispier, and to prevent a soggy bottom happening due to the wet apple filling.
3. When rolling out the dough to cover the bottom of pie dish, you can pick up any excess small pieces of dough to cover any gaps or holes.
4. If you don't have a proper 9-inch round baking dish, you can buy some of those 9-inch Round Tin Foil Pans with Lids from supermarkets or Amazon.

香甜美味純素蘋果派

材料：

做派皮

* 中筋麵粉 320g

* 植物奶油 200g ( 我用 Pure 牌子的 Sunflower, 請不要用 Pure 牌子的 Buttery Taste, 做出來的派皮不夠脆。)

* 黄砂糖 1 大匙

* 鹽 1 小匙

* 冰水 3 大匙

做饀料：

* 去皮切薄片蘋果 750g

* 黄砂糖 100g

* 低筋麵粉 1/4 杯

* 肉桂粉 1 小匙

* 肉荳蔻粉 1/2 小匙

* 鹽 1/4 小匙

* 檸檬汁 1 大匙

* 香草精 1 小匙

烘烤前刷派表面用：

* 融化的植物奶油

* 黄砂糖 3 - 4 大匙

你需要一個 9 吋圓徑的烤盤

方法 :

1. 將麵粉，糖和鹽放入大碗中拌匀。
2. 加入植物奶油，先用抹刀把純素奶油切成小塊，然後用指尖將奶油與麵粉混合物一起搓揑至類似麵包屑。
3. 加進冰水，用手快速混合一起成麵團，只要足够按成軟硬適中的麵團便行了。
4. 麵團剛開始形成球狀後，便翻轉到工作台上，然後用手輕輕將其擠壓在一起，粗略地做成圓形。注意不要過度揉捏，不然會使麵團產生筋度，導致派皮不夠鬆脆。
5. 將麵團切成相等的兩半，分别輕輕按揉成圓球狀。將两個麵團分別放進盒子或用保鲜膜包好放在冰箱中置一小時，使麵筋鬆弛，在烤烘時便不會收縮，和讓麵團冷卻，將有助於派皮在烘烤後變得酥脆。
6. 準備餡料：將去皮切成薄片的蘋果放進一大碗中，混入黄砂糖、麵粉、肉桂粉、肉荳蔻粉，鹽、檸檬汁和香草精，然後與蘋果一起拌勻，蓋著置一旁備用。
7. 當麵團在冰箱中放置一個小時後，先將一份取出，在工作台上稍為回溫，然後才將其擀開
8. 將烤箱預熱至 400°F (200°C fan)，把一個烤盤放在烤箱内。將派盤底部和週邊刷一層軟化 (不是融化) 的植物奶油。將其中一個麵團擀成一個比 9 吋派盤略大，並足以覆蓋派盤底部和週邊的派皮。
9. 把第二個麵團擀出來做你的派皮上層，把它放在一旁。把蘋果餡料放在底部的派皮上，將多餘的果汁留下不要，然後均勻地把饀料攤開撥平。將上層的派皮放在餡料上方。
10. 將上層派皮的邊緣包裹底部派皮的邊緣（請觀看視頻）。用拇指均勻地按壓邊緣以成圖案並將派邊進一步密封起來。
11. 在蘋果派的上方刷一層軟化的植物奶油，然後撒上黄砂糖。
12. 在派的頂部切開幾個小縫，以使蒸汽逸出，然後將派盤小心地放在加熱了的烤盤上，烘烤 50-60分鐘。
13. 20 分鐘後，將烤箱調低至 350°F（180°C fan），並用一大塊箔紙將派面輕蓋著，以防在餘下的烤烘時間中烤得太焦黑。
14. 在設定時間 50 分鐘時取出查看是否有過度褐色的跡象，如發現饀料從縫隙中冒升，便將其取出，如果派皮顏色不是過深的話，可繼續完成烤烘整小時。
15. 烘完後取出，將蘋果派放涼 2 - 3 小時才切塊，佐以純素冰淇淋或素食卡士達醬。

提示 :

1. 無需預先煮蘋果，因為 60 分鐘的烘焙時間足以將饀料煮軟。
2. 在烘派之前，把一個烤盤放在烤箱中進行預熱，然後才將派盤放上，會有助於派皮的底部變得更脆，且防止由於蘋果餡的濕潤而導致底部不脆。
3. 用派皮覆蓋底部時，可以撿起多餘的小塊麵團以遮補任何間隙或孔洞。
4. 如果你沒有合適的 9 吋 圓形烤盤，可以從超市或 Amazon 購買那些帶蓋的 9 吋圓形錫盤。

香甜美味純素蘋果派

Delicious Homemade Vegan Apple Pie

份量 (Yield): 8 人份 (8 Servings)

模具需求: 9 吋圓形派盤 (9-inch Pie Dish)

飲食類型: 純素 (Vegan) / 經典甜點

食材 Ingredients

1. 純素酥脆派皮 Crispy Crust:

• 中筋麵粉 320g
• 植物奶油 200g (推薦：Pure Sunflower 品牌；請避免使用 Buttery Taste，以免影響鬆脆度)
• 黃砂糖 1 大匙
• 鹽 1 小匙
• 冰水 3 大匙

2. 香甜蘋果餡料 Apple Filling:

• 蘋果 750g (去皮切薄片)
• 黃砂糖 100g
• 低筋麵粉 ¼ 杯
• 肉桂粉 1 小匙
• 肉荳蔻粉 ½ 小匙
• 鹽 ¼ 小匙
• 檸檬汁 1 大匙
• 香草精 1 小匙

3. 派面裝飾與刷液 Top Crust Coating:

• 軟化植物奶油 適量 (刷派面用)
• 黃砂糖 3-4 大匙 (撒派面用)

做法 Instructions

A. 製作手工酥皮與冷藏鬆弛 (Crust Preparation & Chilling):

1. 大碗中混合麵粉 320g、黃砂糖 1 大匙和鹽 1 小匙。加入切塊植物奶油 200g，用指尖快速將奶油與麵粉搓揉成粗麵包屑狀。
2. 加入冰水 3 大匙，快速按壓混合成軟硬適中的麵糰。倒至工作台上輕輕壓聚成圓形（切勿過度揉捏，以免起筋影響鬆脆口感）。
3. 將麵糰平均切成兩等份，分別按成圓球，包入保鮮膜或密封盒，放入冰箱冷藏 1 小時（讓麵筋鬆弛、奶油凝固，防止烘烤時收縮並確保酥脆）。

B. 醃漬蘋果餡與預熱 (Filling Prep & Oven Preheating):

1. 將切薄片的蘋果放入大碗，加入黃砂糖 100g、低筋麵粉 ¼ 杯、肉桂粉 1 小匙、肉荳蔻粉 ½ 小匙、鹽 ¼ 小匙、檸檬汁 1 大匙和香草精 1 小匙，充分拌勻備用。
2. 預熱烤箱至 200°C (400°F / 200°C 風扇模式)，並將一個烤盤放入烤箱內同步預熱。9 吋派盤底部與四周刷上一層軟化植物奶油。

C. 整形組裝與烘烤 (Assembly & Baking):

1. 取出第一份麵糰擀開成略大於 9 吋的底皮，鋪入派盤中；將蘋果餡料鋪平於底皮上（瀝掉過多果汁）。
2. 擀開第二份麵糰覆蓋在餡料上方，將上層邊緣包裹底皮邊緣，用拇指均勻按壓密封並捏出花紋。多餘麵皮可用於補縫。
3. 派面刷上軟化植物奶油，均勻撒上黃砂糖 3-4 大匙，並用利刀在頂部劃開數個小縫透氣。
4. 小心將派盤放在烤箱內預熱好的熱烤盤上，先以 200°C 烘烤 20 分鐘。
5. 20 分鐘後將烤箱溫度調低至 180°C (350°F / 180°C 風扇模式)，並用鋁箔紙輕蓋派面防焦，繼續烘烤 30 - 40 分鐘（總烘烤時間約 50-60 分鐘，直至餡料微沸冒泡且派皮金黃）。
6. 出爐後完全放涼 2 - 3 小時使餡料凝固，切塊後可搭配純素冰淇淋或素食卡士達醬享用！

💡 烘焙小貼士 (Chef's Tips):
1. 無需預煮蘋果： 60 分鐘的烘烤時間足以讓蘋果餡徹底香軟入味。
2. 底皮酥脆秘訣： 預先將烤盤放在烤箱底層同步預熱，再將派盤直接置於熱烤盤上烘烤，可藉由底部傳熱迅速定型，防止蘋果湯汁浸濕底皮。
3. 奶油選擇： 植物奶油請挑選葵花油基底（如 Pure Sunflower），避免選用濃郁奶油風味（Buttery taste）款，後者油脂含水量不同容易影響派皮酥脆感。