A vegan take on the classic Dutch apple pie recipe. A sweet, cinnamon flavoured apple pie with crumbly streusel topping!
Rub the butter into the flour to form breadcrumbs.
Add the water and combine with your hands to make a dough. Wrap the dough and chill it for 30 minutes in the fridge.
Preheat oven to 200°C/ 400°F.
Once removed from the fridge, lightly knead the dough to warm it up and prevent cracks.
Roll out the dough (on a floured surface) to fit a 23cm pie dish and flute the edges using your fingers. Alternatively, use a flan or tart tin with fluted edges.
Cover the pastry with parchment paper then add rice or baking beans on top to blind bake.
Bake for 20 minutes then remove from the oven. Remove the paper and rice/beans.
Peel, chop and core the apples. Squeeze the lemon juice over them to prevent browning, then place to one side.
Add the water, cornflour, sugar, lemon zest and cinnamon to the pan. Mix well before placing over high heat. (Make sure to add the cornflour while the water is still cold to prevent lumps forming.)
Add the apples. Stir often until the mixture becomes slightly thick and the apples have softened slightly. Remove from the heat and set aside to cool.
Mix together the flour, sugar and cinnamon. Rub in the butter to form large breadcrumbs.
Turn the oven down to 180°C/ 350°F.
Pour the filling into the pastry case. Pour the crumble topping to cover the apple mixture and pat down into place.
Bake for 45 minutes until slightly firm on top.
Leave to cool completely before attempting to cut into slices.
Once sliced, serve warmed up in the oven or microwave.
*Best served warmed up in the oven or microwave
*Can be stored at room temperature, covered with foil, for 2 days or in the fridge for up to 5 days.